500 G Margarine
600 G Sugar (3 Cups)
500 Ml Butter Milk
3 Large Eggs
1 Kg Self-Raising Flour
15 Ml Baking Powder
5ml Salt (1 Teaspoon)
250 G All-Bran Flakes (6 Cups)
100 G Oats (1¼ Cups)
75 G Sultanas (½ Cup)
1. Melt The Margarine. Beat Sugar, Buttermilk And Eggs Together. Sift
Self-Raising Flour, Baking Powder And Salt Together In A Large
Mixing Bowl. Add The All-Bran, Oats And Raisins To The Flour
Mixture And Mix. Add The Margarine To It And Then The Buttermilk.
Mix Well.
2. Grease 3 Breadpans, Each With A Volume Of 1,5 Litre's (6 Cups).
Pour Mixture Into The Pans And Even The Tops. Bake For ± 45
Minutes At 180ºc Until Golden Brown.
3. Turn The Breadpans Over Onto A Rack And Leave Until Cooled Down.
Cut Each "Bread" Into 2,5 Cm Slices And Each Slice Into 4 Fingers.
Dry The Rusks Out In The Oven At 60 - 80ºc For 6-8 Hours Or Until
Properly Dry.
600 G Sugar (3 Cups)
500 Ml Butter Milk
3 Large Eggs
1 Kg Self-Raising Flour
15 Ml Baking Powder
5ml Salt (1 Teaspoon)
250 G All-Bran Flakes (6 Cups)
100 G Oats (1¼ Cups)
75 G Sultanas (½ Cup)
1. Melt The Margarine. Beat Sugar, Buttermilk And Eggs Together. Sift
Self-Raising Flour, Baking Powder And Salt Together In A Large
Mixing Bowl. Add The All-Bran, Oats And Raisins To The Flour
Mixture And Mix. Add The Margarine To It And Then The Buttermilk.
Mix Well.
2. Grease 3 Breadpans, Each With A Volume Of 1,5 Litre's (6 Cups).
Pour Mixture Into The Pans And Even The Tops. Bake For ± 45
Minutes At 180ºc Until Golden Brown.
3. Turn The Breadpans Over Onto A Rack And Leave Until Cooled Down.
Cut Each "Bread" Into 2,5 Cm Slices And Each Slice Into 4 Fingers.
Dry The Rusks Out In The Oven At 60 - 80ºc For 6-8 Hours Or Until
Properly Dry.
