Bran Flake & Buttermilk Rusks
Makes :120 RUSKS
INGREDIENTS - BRAN FLAKE RUSKS
1 kg pack - Golden Cloud Self-raising Flour...
± 300 g - cereal bran flakes (1250 ml - 5 cups)
4ml - salt
7ml - baking powder
300 g or 375 ml - sugar (half brown is good)
350 g or 400 ml - butter or margarine, melted but not hot
125 ml - oil
400ml - buttermilk
2 - eggs, lightly beaten
Makes :120 RUSKS
INGREDIENTS - BRAN FLAKE RUSKS
1 kg pack - Golden Cloud Self-raising Flour...
± 300 g - cereal bran flakes (1250 ml - 5 cups)
4ml - salt
7ml - baking powder
300 g or 375 ml - sugar (half brown is good)
350 g or 400 ml - butter or margarine, melted but not hot
125 ml - oil
400ml - buttermilk
2 - eggs, lightly beaten
INGREDIENTS- BUTTERMILK RUSKS
1 kg pack - Golden Cloud Self-raising Flour
300 g or 375 ml - sugar
5 ml - salt
15 ml - aniseed (optional)
250 g - butter or margarine
100ml - oil
500ml - buttermilk
2 - eggs
INSTRUCTION
1. Preheat the oven to 180C. Grease two medium-large baking trays (40 x 28 cm) or 2 large loaf tins (26- 28 cm) generously with margarine.
2. Combine the dry ingredients in a large mixing bowl and mix well until evenly blended. Add the melted butter or margarine, buttermilk and eggs and mix until combined. Add a little extra buttermilk only if necessary to make a firm dough.
3.Divide the mixture between the baking trays, smooth the tops and cut into 3 cm wide fingers
OR break off apricot size portions, roll into balls, pack tightly into the loaf tins
4. For loaf tins, bake for 30- 40 minutes or until firm and lightly browned.
For baking trays, bake for about 20- 25 minutes. Allow to cool in the tins for
5 minutes, cut into fingers again or turn out and cool completely before carefully breaking apart.
5.Place the rusks slightly apart onto baking trays and dry out for 6- 8 hours or overnight between 60- 70C until completely dry. Place a spoon in the oven door to allow moisture to escape while drying out.
1 kg pack - Golden Cloud Self-raising Flour
300 g or 375 ml - sugar
5 ml - salt
15 ml - aniseed (optional)
250 g - butter or margarine
100ml - oil
500ml - buttermilk
2 - eggs
INSTRUCTION
1. Preheat the oven to 180C. Grease two medium-large baking trays (40 x 28 cm) or 2 large loaf tins (26- 28 cm) generously with margarine.
2. Combine the dry ingredients in a large mixing bowl and mix well until evenly blended. Add the melted butter or margarine, buttermilk and eggs and mix until combined. Add a little extra buttermilk only if necessary to make a firm dough.
3.Divide the mixture between the baking trays, smooth the tops and cut into 3 cm wide fingers
OR break off apricot size portions, roll into balls, pack tightly into the loaf tins
4. For loaf tins, bake for 30- 40 minutes or until firm and lightly browned.
For baking trays, bake for about 20- 25 minutes. Allow to cool in the tins for
5 minutes, cut into fingers again or turn out and cool completely before carefully breaking apart.
5.Place the rusks slightly apart onto baking trays and dry out for 6- 8 hours or overnight between 60- 70C until completely dry. Place a spoon in the oven door to allow moisture to escape while drying out.
