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Bran and muesli buttermilk rusks with seeds

Bran and muesli buttermilk rusks with seeds recipe

Delicious and wholesome bran & muesly rusks with seeds

Ingredients

Scale

1kg self-raising flour (I didn’t have so I added 1 tsp per cup – so 7 tsp baking powder to 1kg cake flour)

140g (1 cup) Krakley Wheat flour (or whole-wheat flour) – I really like the Golden Cloud Krakley wheat as it has nice little crunchy wheat kernels in it, making you feel more wholesome

100g (750ml) All-Bran flakes

125 g (1 cup) toasted or plain muesli. I didn’t have muesli so added 90g oats and 50g raisins

1 cup of seeds- I added these to the recipe but you could leave it out (I added half sunflower and half sesame)

200 g sugar

5ml salt

5ml baking powder (I added this extra spoon as well)

400g butter melted gently in the microwave or on the stove

200ml sunflower oil

500ml buttermilk

3 eggs lightly beaten

Instructions

preheat the oven to 180 C and grease 2 baking trays (I use Spray & Cook)

in a very large bowl combine all the dry ingredients

In a separate bowl lightly beat the eggs, add the sunflower oil and buttermilk and mix

make a well in the dry mixture and pour in all the liquid (including the melted butter) and mix together with a wooden spoon until all combined (its a very sticky situation and you could use your hands but I persevere with the spoon)

Spread the mixture into the 2 baking trays (with sides) and bake in the oven for 30 minutes until golden brown.

allow to cool and remove from the pans and on a wooden board cut into fingers or squares, however you like your rusks * I use an electric carving knife to do this – So much easier!

Place to rusks back onto the baking trays, if you are short of space you can turn then sideways and stack next to each other.

place them back into a low oven of 60 c for about 6 – 9 hours 

Turn off the oven and leave them in overnight