Attempting to replicate our favorite South African Rusk.
Ingredients
- 3 1/2 c unbleached flour
- 1/2 c wheat bran (or whole wheat flour)
- 2 Tbl baking powder
- 1 1/2 tsp salt
- 1 1/2 c oats
- 1 c sugar
- 1/2 c raisins or cranberries chopped slightly if needed
- 1/3 c sultanas (golden raisins)
- 1/3 c sunflower seeds
- 1//3 c toasted peanuts chopped, or other favorite nut
- 1/4 c unsweetened coconut flakes
- 1 c buttermilk
- 8 c + 2 Tbl Butter, melted
- 2 large eggs slightly beaten
- 1/4 c olive oil
Servings: rusks
Instructions
- Preheat oven to 350F.
- Sift the flour, wheat bran, baking powder, and salt together in a large bowl.
- Mix in sugar, oats, raisins, sultanas, sunflowers, peanuts and coconut.
- In a glass measure out the buttermilk, add the melted butter, eggs and oil and whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter.
- If it is a bit dry, add a little more buttermilk. It should be fairly sticky.
- Spread mixture evenly into a 9 x 13 rectangular baking pan lined with parchment paper .
- Bake for 45 minutes or until golden brown.
- If browning to quickly, loosely cover with tin foil for last 20 minutes.
- Remove and allow to cool.
- When the rusks are completely cool, cut into 3 x 1 1/4 inch rectangles.
- Place on a large flat baking sheet lined with paper and do not allow to touch each other.
- Dry in dehydrator at 165 degrees overnight.
- Or dry in oven at lowest temperature till rusks are dry.
- These rusks can be stored in an airtight container or biscuit tin for a month.
Recipe Notes
Optional: Instead of buttermilk, add 4 Tbl buttermilk powder with dry ingredients and 1 cup water with liquids.
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