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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 220 |
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Nothing like waking up with a cup of coffee and these healthy rusks that is full of fibre. Like my buttermilk rusks you dip these in your coffee, eat as snack or breakfast. Ingredients:
2,5 kg nutty wheat |
25 ml baking powder |
12,5 ml cream of tartar |
750 ml sugar |
125 ml sunflower seeds |
125 ml seedless raisins |
100 ml flax seed (optional) |
125 ml pecan nuts, finely chopped (optional) |
10 ml salt |
750 g margarine |
125 ml oil |
2 eggs, beaten |
1 litre buttermilk |
10 ml baking soda |
Directions:
1. Mix all the dry ingredients except the baking soda.
2. Melt the margarine.
3. Stirr in with the margarine: oil, eggs and buttermilk.
4. Stirr the baking soda into the buttermilk mixture.
5. Mix the dry and wet ingredients.
6. Mix with your hands.
7. If the dough is bit too stiff, pour in some water until workable.
8. Grease baking pans.
9. Roll into balls or just simply press dough in baking pans.
10. The dough must not be higher than 3,5 centimetres.
11. Bake at 180 degrees for an hour and 25 minutes.
12. Cut in pieces or break balls loose.
13. Put loosely in baking trays.
14. Reduce the oven's heat to 70 degrees.
15. Dry out the rusks overnight or for about 7 hours.
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