BRAN BUTTERMILK RUSKS
Recipe and photo: Lesdee Gloak Bam
FOOD LOVERS RECIPES
(Makes about 2,5 kg rusks)
7 cups self-raising flour
1 ½ cup sugar
5 cups All Bran flakes
1 cup sunflower seeds
1 cup mixed seeds eg, linseeds, poppy seeds ect. *
½ cup raisins
½ cup coconut flakes *
1 teaspoon baking powder
1 teaspoon salt
3 eggs, lightly whisked
2 cups buttermilk
2 cups butter, melted
Preheat the oven to 180ºC and grease a large oven dish with butter. Mix all the dry ingredients together in a large mixing bowl. Make a big hole in the centre and add the eggs, buttermilk and butter. Mix well using a wooden spoon or your hands until it forms a dough. Place the dough into the oven dish and press evenly. Bake for 30-40 minutes or until golden brown.
Once ready, remove from the oven and immediately turn out on a working surface.
Cut into finger shapes and place back onto the oven dish. Dry in a 100°C oven overnight or for at least 8 hours, leaving the oven door slightly open for moisture to exit. Store in a airtight container.
Note: * I used desiccated coconut instead of coconut flakes and Ultimate 4 seed mix.
