Friday, 29 July 2016

Wholewheat rusks

Wholewheat rusks
375 ml (1½ c) Cake flour
10 ml (2 t) Baking powder
5 ml (1 t) Bicarbonate of soda
5 ml (1 t) Salt
500 ml (2 c) Whole-wheat flour
180 ml (¾ c) Sugar
375 ml (1½ c) Bran
250 ml (1 c) Jungle Oatso Easy, cranberry flavour
125 ml (½ c) Cranberries
125 ml (½ c) Linseed
180-250 g Margarine, melted
325 ml (1½ c) Water
15 ml (1 T) Vinegar
Preheat the oven to 180 ºC and grease a deep, 26x20 cm baking sheet with margarine or spray with non-stick spray.

1. Sift together the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Add the rest of the dry ingredients, cranberries and linseed and mix well.

2. Beat the margarine, water and vinegar together and add to the dry ingredients. Mix well and spoon into the prepared baking sheet. Bake for 50-60 minutes until golden brown and done. Allow to cool slightly in the baking sheet.

3. Turn out onto a wire rack, allow to cool completely and break or cut into fingers. Dry in the oven 90 ˚C until completely dry. Store in an airtight container.

Tip: It’s easy to make twice the quantity of rusks. You could add 125 ml (½ c) of seeds, such as pumpkin or sunflower

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