WHOLEWHEAT BUTTERMILK RUSKS
1 kg nutty wheat flour (wholewheat)
240g cake flour
1
½ cups brown sugar
250g margerine
2 eggs
250ml oil
500ml buttermilk
4 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons salt
raisins,dried fruit, muesli, preserved figs, cranberries, dates.....go mad
roasted seeds...sesame, pumpkin, sunflower, linseed....
Combine dry ingredients except sugar in large bowl.
Cut margerine into small pieces and rub into dry ingredients until mixture resembles breadcrumbs.
Beat eggs, sugar, buttermilk and oil together.
Combine with dry ingredients to form stiff dough.
Shape into balls and pack into greased baking tin.
Bake 190º C for 45 mins.
Turn out, cool for 30 mins and break up.
Dry out in oven at 100º C for 4 to 5 hours, or overnight in warming drawer.
Makes 50 -75 rusks
