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Ingredients
- 44 g 1 cup (250 ml) bran
- 720 g 6 cups (6 x 250 ml) cake flour
- 360 g 2 cups (500 ml) oats
- 24 g 2 tbsp (30 ml) baking powder
- 142 g ¾ cup (180 ml) sugar
- 3 g ½ tsp (2,5 ml) salt
- 80 g ½ cup (125 ml) sunflower or other seeds (optional)
- 200 g 1 cup (250 ml) sunflower oil
- 1 cup (250 ml) water
- 100 g 2 eggs, beaten
- 500 g 2 cups (500 ml) buttermilk or low-fat maas
Method
- Preheat oven to 180 C. Lightly grease and line 2 x 20 cm cake tins or a large oven dish.
- Mix dry ingredients together in a mixing bowl
- Rub oil into the dry ingredients until it looks like breadcrumbs.
- Beat water, eggs and buttermilk. Stir egg mixture into dry ingredients until well blended.
- Spoon into baking tins. Bake for 45-60 minutes or until a skewer comes out clean.
- Remove from the tins and cool. Slice into rusks and place on a baking tray.
- Turn oven to 100 C and dry rusks out for 6-8 hours or overnight. Cool and pack in an airtight container.
Notes
