Buttermilk Rusk (Muesli)
Servings Prep Time
36rusks 15minutes
Cook Time Passive Time
45minutes 8-10hours
Servings Prep Time
36rusks 15minutes
Cook Time Passive Time
45minutes 8-10hours
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Sift the flour, wheat bran, baking powder, and salt together in a large bowl.
  3. Mix in sugar, oats, raisins, sultanas, sunflowers, peanuts and coconut.
  4. In a glass measure out the buttermilk, add the melted butter, eggs and oil and whisk to combine.
  5. Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter.
  6. If it is a bit dry, add a little more buttermilk. It should be fairly sticky.
  7. Spread mixture evenly into a 9 x 13 rectangular baking pan lined with parchment paper .
  8. Bake for 45 minutes or until golden brown.
  9. If browning to quickly, loosely cover with tin foil for last 20 minutes.
  10. Remove and allow to cool.
  11. When the rusks are completely cool, cut into 3 x 1 1/4 inch rectangles.
  12. Place on a large flat baking sheet lined with paper and do not allow to touch each other.
  13. Dry in dehydrator at 165 degrees overnight.
  14. Or dry in oven at lowest temperature till rusks are dry.
  15. 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.