Bran and muesli buttermilk rusks with seeds recipe
Delicious and wholesome bran & muesly rusks with seeds
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Ingredients
- 1 kg self-raising flour I didn't have so I added 1 tsp per cup - so 7 tsp baking powder to 1kg cake flour
- 140 grams or 1 cup Krakley Wheat flour or whole-wheat flour
- 100 grams 750ml All-Bran flakes
- 125 grams 1 cup toasted or plain muesli. I didn't have muesli so added 90g oats and 50g raisins
- 1 cup seeds (chia, sunflower. pumpkin, sesame) I added half sunflower and half sesame
- 200 grams sugar
- 5 ml 1 tsp/ salt
- 5 ml 1 tsp / baking powder I added this extra spoon as well
- 400 grams butter melted gently in the microwave or on the stove
- 200 ml sunflower oil
- 500 ml 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 or at 100C (fan forced) for 4 - 5 hours.
- Turn off the oven and leave them in overnight
Notes
These will keep in a sealed container for about a month.
Servings: 16