South African Rusks
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- g 1,000 flour
- 1 packet baking powder
- 2 teaspoons salt, no less!
- 250 g mararine
- 675 g suar, brown, if possible cane suar
- 225 g sunflower seeds
- 150 g edible bran (flakes)
- 2 handfuls raisins, or / also chopped dried fruits, nuts, or almonds, sesame, or pumpkin seeds
- 1 tablespoon aniseed whole, more if you like
- 1 teaspoon, heaped anise, ground
- 500 ml buttermilk
- 125 ml oil, no olive oil
- 2 piece (s) egg (s)
Print Recipe
Pin Recipe Instructions
- Use a very large bowl to mix. The dough is for 2 loaf tins.
- Mix the flour, baking powder, salt, margarine and sugar and rub evenly between your hands, like to make small crumbles.
- Then add the dried fruits and seeds and seeds.
- Mix the buttermilk, oil and eggs well and pour in. Now mix the mixture well with both hands. When everything is evenly mixed, divide into the loaf tins. The dough is very sticky. The molds will be almost full, but the batter won`t rise very much. I sprinkle a trace of sugar so that the dough can break up nicely while baking.
- Bake for a good hour at 180 ° to 185 °, possibly a little longer. If nothing sticks to the stick, let it stand in the mold for an hour, then turn it out and let it cool completely.
- These cakes don`t taste good yet. The next day the cakes, poss. Halve lengthways with an electric knife and then cut into slices the size of a small finger.
- Place in flakes on baking trays and, with the oven door slightly open, allow to dry / roast at 100 ° C.
- This can take a few hours, they smell wonderful when they are good.
- Do not put them in large tins until they are dry, like rusks, and completely dry.
- They taste wonderful and last a long time.
- I would also like to add that you don`t have to slavishly stick to the list of ingredients. In terms of quantity, yes, but I add a spoonful of lecithin, for example, or a spoonful of barley malt, or I mix different flours. Half wholemeal flour and half spelled flour make a fine dry sponge cake.
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