Oupa se Hoed / By Larochelle
Seed and Cranberry Rusks
Ingredients
- 500 g butter (or melted coconut oil)
- 500 ml buttermilk (or fat-free plain yoghurt)
- 2 large eggs
- 1 kg self-raising flour
- 500 ml digestive bran
- 250 ml white or brown sugar (reduce for less sweetness)
- 375 ml muesli
- 1 cup dried cranberries
- 1 cup sunflower seeds
- ½ cup pumpkin seeds
- 15 ml (1 tbsp) baking powder
- 5 ml (1 tsp) salt
Method
- Preheat the oven to 180°C and generously grease two large baking pans.
- Melt the butter and allow it to cool slightly. Whisk it together with the buttermilk and eggs in a medium mixing bowl.
- In an extra-large bowl, combine the self-raising flour, bran, sugar, muesli, cranberries, sunflower seeds, pumpkin seeds, baking powder and salt.
- Pour the wet ingredients into the dry mixture. Gently mix with your hands until it forms a firm, cohesive dough.
- Press the dough evenly and firmly into the prepared baking pans.
- Bake for 45 to 50 minutes, until golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely in the pans before slicing.
Drying the rusks
- Once completely cool, cut into approximately 30 rectangular rusk fingers.
- Arrange the rusks on oven racks or baking trays with a small gap between each piece for air circulation.
- Dry at 80°C for 6 to 8 hours, until completely crisp and dry through to the centre. Follow your oven manufacturer’s guidance on ventilation and whether the door may be left slightly ajar.
- Allow the rusks to cool completely before storing in an airtight container.
Allow additional time for preparation and complete cooling before slicing. Drying time varies with the thickness of your rusks and your oven. The centre should be completely dry before storing.