Friday, 29 July 2016

Jungle Oat Bran Rusks

Jungle Oat Bran Rusks
Makes 80 Rusks


80 g (500 ml) Jungle Oat Bran
80 g (250 ml) Jungle Oats Cooking Oats 
7 x 250 ml Nutty Wheat flour
150 g (250 ml) Sesame seeds
150 g (250 ml) Sunflower seeds
200 g (250 ml) Brown sugar
5 ml Salt
15 ml Cream of tartar
20 ml Baking powder
500 g Butter, cut into cubes
10 ml Bicarbonate of soda dissolved in 60 ml Milk
500 ml Buttermilk


1.Preheat the oven to 180 °C.
2.Grease 2 bread tins (37 x 13 x 10 cm).
3.Mix together all the dry ingredients except the bicarbonate of soda.
4.Add the butter and rub into the dry ingredients with your fingertips.
5.Add the dissolved bicarbonate of soda and buttermilk to the dry ingredients and mix together.
6.Spoon into the prepared bread tins and bake for 1 hour.
7.Turn out onto a cooling rack and allow to cool before slicing into rusks.
8.Dry the rusks overnight at 100 °C and store in airtight containers

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