Wholewheat rusks

Wholewheat rusks
MAKES 30 LARGE RUSKS

 

Ingredients

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

 

Instructions

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