Bran and Seed Rusks
1kg self-raising flour.
15ml baking powder.
160ml white sugar.
250ml wheat bran.
250ml oat bran.
125ml sesame seeds OR pumkin seeds OR sunflower seeds.
125ml sultanas OR blueberries.
2 extra-large eggs, lightly beaten.
200g butter OR margarine, melted and cooled.
Preheat oven to 180°C.
Grease a large oven pan OR 3 bread tins with butter OR margarine OR non-stick spray.
In a large mixing bowl sift together the self-raising flour, baking powder and salt.
Add the sugar, bran, oats, seeds and sultanas OR blueberries.
In a separate bowl beat the eggs, buttermilk and melted butter together.
Add to the flour mixture.
Spoon the mixture into the oven pan or equally between the bread tins.
Level the mixture in the pan or tins.
Bake for 45 minutes or until done and a testing skewer inserted comes out clean.
Leave to cool for about 5 minutes in the pan or tins.
Turn out carefully onto a cooling rack.
Leave to cool completely.
Cut into fingers.
Place the fingers on a baking tray and place in an oven set at 90°C.
Bake until completely dry.
Store in airtight containers.