Buttermilk bran rusks with raisins and seeds
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
12
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Course
Baked Goods
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Cuisine
South African
Buttermilk bran rusks with raisins and seeds
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A light and delicious rusk recipe with raisins and seeds.
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Ingredients
- 200 grams cake flour or all-purpose flour, 1 ½ cups
- 200 grams whole wheat flour 1 ½ cups
- 4 tsp baking powder
- 130 grams all-bran flakes lightly crushed
- 130 grams raisin or sultana
- 140 grams sugar
- 60 ml chia seed optional - or other seeds such as sunflower, flax, pumpkin, sesame, or a mix of any of these, ¼ cup + 3 Tbsp
- 250 grams butter salted
- 250 ml buttermilk 1 cup
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180C/350F.
- In a large bowl add all the dry ingredients and whisk to combine.
- Melt the butter and allow it to cool slightly. Add this to the dry ingredients along with the buttermilk and vanilla. Mix well to combine.
- Line a baking dish with baking paper (approx. 28cm x 20cm dish or similar rectangular dish). Spread the mixture into the tin and lightly press it into all the corners.
- Bake for 30 minutes until light golden brown.
- Remove from the oven and allow to cool on a cooling rack.
- Cut the rusks into fingers of the desired thickness. Place them on a large, lined baking sheet. Space them out to allow them to dry.
- Place in a low oven of around 90C-100C, preferably fan-forced, and dry for 4 – 5 hours. Turn the rusks over halfway through. Turn the oven off and let them stay inside overnight. When tested they should be dry right through before turning off the oven.
Notes
- Store these rusks in an airtight container. They will keep for a month.
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