BUTTERMILK & WHOLEWHEAT RUSKS/ BREAKFAST HEALTH BARS
Makes about 70 to 80 rusks.
500g melted margarine
¼ cup milk
500 ml buttermilk
3 large eggs
2 cups brown sugar – I find mixing the soft brown sugar into the liquids works better than adding it to the dry ingredients.
In a separate bowl, combine:
1 Kg self raising flour for plain buttermilk rusks
For healthy wholewheat/oat rusks use a combination (of your choice) of the following to make up 1 Kg – plain flour, wholewheat flour, oats and oat bran.
For this I use approx: 250g plain flour
350g wholewheat flour
50g oat bran.
You will need to add baking powder to make up for that missing because of not using the self-raising flour – add about 30mls (7mls b/powder for each 250 mls flour)
1 desert spoon baking powder – in addition to the 30mls.
2 tsp salt
250g albran flakes – slightly crushed
1 cup sunflower seeds
1 cup raisins/sultanas
½ cup sesame seeds
½ cup pumpkin seeds
Add liquid ingredients to dry ingredients.
Mix well. Should be a stiff, sticky dough. Add a little more milk if necessary. Press into 2 large greased baking trays – approx. 25 x 35 cm each.
Bake at 180 degrees C for 40 to 45 minutes or until cooked all the way through.
Slice and then cool in fridge or freezer for 2 or more hours. This makes them firm for easy lifting out of dish and reduces crumbling.
Separate and place slightly apart into baking trays. Dry in cool oven (100 to 150 degrees C) until crispy and hard. This can take up to 4 to 6 hours.
Pack into airtight containers to keep fresh and crisp. There are usually quite a few crumbs left in baking trays after drying. Keep these and have them with yoghurt – delicious.
I have one of these (sometimes 2) for breakfast every morning. It generally sees me through the morning, comfortably, to lunch. Also great with a cup of coffee anytime of the day.
If you would like to see a step by step demonstration on how to make these just click the YouTube link below.