Multi-Grain Rusks Recipe

Name: Multi-Grain Rusks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 kg self raising flour; 2 1/2 cups sugar; 4 tablespoons baking powder; 2 teaspoons salt; 6 cups natural bran; 1 cup sunflower seeds; 1 cup dried sultana; 750 g butter; 1 liter buttermilk; 4 eggs; milk

Servings: persons

1 1/2 kg self raising flour
2 1/2 cups sugar
4 tablespoons baking powder
2 teaspoons salt
6 cups natural bran
1 cup sunflower seeds
1 cup dried sultana
750 g butter
1 liter buttermilk
4 eggs
milk

1
Mix dry ingredients.
2
Melt butter and mix well with dry ingredients.
3
Beat the eggs and buttermilk and mix with the other ingredients. Add milk to make sure the batter is wet.
4
Bake on two large trays in preheated 180C oven for 40 minutes, or until it's brown.
5
Take out of oven. Let cool.
6
When cool, turn out onto cloth and let it cool again.
7
Cut into dipping-sized pieces.
8
Put them back into the baking trays (you'll have to stack them a bit) and bake overnight or longer at 60u00b0C Leave the oven door open so they dry out.
9
Dip in coffee or tea and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 kg self raising flour, 2 1/2 cups sugar, 4 tablespoons baking powder, 2 teaspoons salt, and more.

Yes, Multi-Grain Rusks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Multi-Grain Rusks

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