Buttermilk bran rusks with raisins and seeds

Prep Time:15

Cook Time:30

200 grams 1 ½ cups cake flour or all-purpose flour
200 grams 1 ½ cups of wholewheat flour
4 tsp baking powder
130 grams All-Bran flakes lightly crushed
130 grams of raisins or sultanas
140 grams sugar
60 ml ¼ cup + 3 Tbsp chia seeds optional – or other seeds such as sunflower, flax, pumpkin, sesame, or a mix of any of these
250 grams of salted butter
250 ml 1 cup buttermilk
2 tsp vanilla extract

Preheat the oven to 180C/350F.
In a large bowl add all the dry ingredients and whisk to combine.
Melt the butter and allow it to cool slightly. Add this to the dry ingredients along with the buttermilk and vanilla. Mix well to combine.
Line a baking dish with baking paper (approx. 28cm x 20cm dish or similar rectangular dish). Spread the mixture into the tin and lightly press it into all the corners.
Bake for 30 minutes until light golden brown.
Remove from the oven and allow to cool on a cooling rack.
Cut the rusks into fingers of the desired thickness. Place them on a large, lined baking sheet. Space them out to allow them to dry.
Place in a low oven of around 90C-100C, preferably fan-forced, and dry for 4 – 5 hours. Turn the rusks over halfway through. Turn the oven off and let them stay inside overnight. When tested they should be dry right through before turning off the oven.

Store these rusks in an airtight container. They will keep for a month.

Servings: 12