Herman’s mom’s bran rusks
THESE RUSKS REMAIN ONE OF OUR FAVOURITES Makes about 32 rusks • 500 g (540 ml) butter, melted • 500 ml buttermilk • 2 eggs • 1 kg wholewheat self-raising flour • 15 ml baking powder • 375 ml soft brown sugar • 375 ml muesli • 250 ml oats • 250 ml fine desiccated coconut • 125 ml sunflower seeds Heat oven to 180 °C. Mix the butter, buttermilk and eggs until smooth in a medium-sized bowl. Place the flour, baking powder, sugar, muesli, oats and coconut in a large bowl and mix together. Add the sunflower seeds and buttermilk mixture and mix until it forms a dough. Line an oven pan of 27 x 36 cm with baking paper. Place the dough in the pan and flatten out with your fingertips. Using a sharp knife, mark out the rusks in the raw dough – you can decide how large or small you want them to be. Bake for 35–40 minutes or until golden brown and cooked through. Allow to cool slightly and then turn out of the pan. Heat oven to 80 °C. Cut the rusks into pieces using the markings you made previously. Line a large baking tray with baking paper and place a wire rack on top. Arrange the rusks on the rack and place in the oven for 3–4 hours or until dried out.