Muesli Rusks
Had a recent request for this recipe so I decided to repost it. You can check out our buttermilk rusk recipe here.
Muesli Rusks
These are the rusks of my dreams! Easy to adapt to use the ingredients you have
Ingredients
- 1 kg self-raising flour
- 10 ml salt
- 10 ml baking powder
- 500 ml brown sugar or a mix of white and brown sugar
- 250 ml rolled oats
- 250 ml coconut optional
- 750 ml bran flakes
- 250 ml sunflower seeds or any other seeds
- 250 ml raisins optional
- 125 ml nuts optional
- Zest of one orange optional
- 500 g butter or marg melted
- 2 eggs
- 500 ml buttermilk
- 250 ml milk
Instructions
- Grease a large black oven tray well (or use two large loaf tins) and preheat the oven to 180°C
- Place all the dry ingredients in a large bowl. Feel free to play with the additions. Leave out or use up what you have at hand.
- Mix the zest (if using) butter, buttermilk and eggs and add to the dry ingredientsAdd in milk as needed to make it easier to mix (it can be VERY stiff depending on what you add).
- Place the mixture into your prepared tin and bake at 180°C for about an hour. A skewer or knife inserted into the middle should come away clean. Once it is cooked through, remove the tray from the oven and leave to cool
- Once cool cut into rusks and lay on an oven tray or cooling rack and place in a cool oven (100°C) for about 4 hours to dry. Check that they are dry before removing from the oven. The larger your slices are the longer it takes to dry. Try to keep your slices even so that they all dry at the same rate.
- Store in an airtight container.