Rusks - Delicious and Nutritious!

Making rusks is quite a time consuming job so when I do muster up the courage and energy, I make big batches so that it will last for a while. For me, there is something comforting in the thought that my tins and rusk jars are full. The rusks that I have made here is full of all the good stuff so even if you just have one rusk with a cup of tea for breakfast, you have had a good start.











I will give you the basic recipe, but feel free to chop and change and add dried fruit and nuts of your choice. My recipe asks for All Bran Flakes, but if you have problems finding it, use any high fiber breakfast flakes. Drying the rusks, takes quite a bit of time, but in winter there is nothing more comforting that walking into my kitchen that is warm from the oven and the whole place filled with the delicious smell of  something baking..





4 x 500gr self-raising flour

10 cups All Bran Flakes

2 Tbsp baking powder

2 x 500gr butter

2 cups sugar

4 eggs

2 x 500ml butternilk

salt

125ml sunflower seeds

125ml flaked almonds

2 handfuls raisins

125ml sesame seeds

125ml linseed



Preheat oven to 180C. Mix all the dry ingredients. Melt the butter and the sugar(I use Microwave). Beat the eggs and the buttermilk together and add to the egg and butter mixture. Mix in with the dry ingredients. If your mixture is too dry, add a little milk(I always add a little milk to the buttermilk cartons, rinse and add that to the batter). Spoon into buttered loaf tins and bake for  +- 1 hour.

Cut the loaves into rusks using a sharp knife of electric knife and pack out on baking trays. Dry at 80C  while turning the rusks every hour or so. When they are hard to the touch, coll and store in an air-tight container.