BRAN BUTTERMILK RUSKS
“Ek het die beslag dubbeld aangemaak. Het ook net met houtlepel geroer of eerder my man het, hy is bietjie sterker as ek! – Jan-Hendrik van der Westhuizen se resep.”
- 7 cups self-raising flour
- 1½ cups sugar
- 5 cups all bran flakes
- 1 cup sunflower seeds
- 1 cup mixed seeds – linseed, poppy seeds etcetera
- 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 oven to 180 °C and grease a large oven dish with butter.
Mix dry ingredients together in large mixing bowl. Make big hole in the center and add the eggs, buttermilk and butter. Mix well using a wooden spoon or your hands until it forms a dough. Place 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 into the oven dish.
Dry in a 100 °C oven overnight or for at least eight hours, leaving the oven door slightly open for moisture to exit.
Store in a airtight container when cooled.
Note:
You can replace the sunflower seeds with any nuts or seeds available.
Enjoy! Makes about 2½ kg rusks.
Post and photos: Marian van Deventer
