Healthy rusks
From liezel 17 years ago
- 85 minutes to make
- Serves 220
Nothing like waking up with a cup of coffee and these healthy rusks that is full of fibre. Like my buttermilk rusks you dip these in your coffee, eat as snack or breakfast.
Ingredients
- 2,5 kg Nutty wheat shopping list
- 25 ml baking powder shopping list
- 12,5 ml cream of tartar shopping list
- 750 ml sugar shopping list
- 125 ml sunflower seeds shopping list
- 125 ml seedless raisins shopping list
- 100 ml flax seed (optional) shopping list
- 125 ml pecan nuts, finely chopped (optional) shopping list
- 10 ml salt shopping list
- 750 g margarine shopping list
- 125 ml oil shopping list
- 2 eggs, beaten shopping list
- 1 litre buttermilk shopping list
- 10 ml baking soda shopping list
How to make it
- Mix all the dry ingredients except the baking soda.
- Melt the margarine.
- Stirr in with the margarine: oil, eggs and buttermilk.
- Stirr the baking soda into the buttermilk mixture.
- Mix the dry and wet ingredients.
- Mix with your hands.
- If the dough is bit too stiff, pour in some water until workable.
- Grease baking pans.
- Roll into balls or just simply press dough in baking pans.
- The dough must not be higher than 3,5 centimetres.
- Bake at 180 degrees for an hour and 25 minutes.
- Cut in pieces or break balls loose.
- Put loosely in baking trays.
- Reduce the oven's heat to 70 degrees.
- Dry out the rusks overnight or for about 7 hours.
The ingredients
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Mix dry and wet
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Get couple of dough mixers
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Roll into balls, press in baking pan
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Or just press into baking pan
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Bake and then break balls
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Bake and cut pressed dough
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Dry out in oven
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" It was excellent "