Rich crisp rusks
Eating these rusks give you all the fibre and healthy feeling.
Makes about 50, depending on size
4 x 250 ml (560 g) cake flour
40 ml baking powder
5 ml salt
250 ml (200 g) sugar
4 x 250 ml (180 g) wheat bran
250 ml (150 g) sunflower seeds
2 extra-large eggs
200 ml milk
500 ml buttermilk or fresh cream
250 g margarine (preferably not butter), melted
1. Sift flour, baking powder and salt together. Add sugar, bran and seeds.
2. Whisk eggs, milk, cream and melted butter together. Add to dry ingredients and mix well.
3. Spoon mixture into two greased 22.5 cm loaf pans. Bake in a preheated oven at 180 °C for about 1 hour. Turn out onto wire racks to cool completely.
4. Cut each loaf into about eight thick slices and then divide each slice into three again. Dry out in a cool oven at about 70 °C for 6 – 8 hours, or overnight. Store in an airtight container