Our own Arlene was kind enough to share her recipe on this platform; you can try it, but no guarantees that it is going to be as tasty as hers!
For that, you will have to stay with us and enjoy this tasty morsel
with your morning coffee from our complimentary tea
tray in all our well-appointed rooms.
Arlene’s Bran Buttermilk Rusks
INGREDIENTS:
• 1.5kg Self-raising flour
• 10ml Baking powder
• 5ml Salt
• 500ml Sugar
• 300gr All-Bran Flakes
• 400ml Butter at room temperature
• 2 Eggs
• 500ml Buttermilk
• 300ml Sunflower or Canola Oil
• 125ml finely chopped Almonds
METHOD
• Preheat the oven to 180 °C (350 °F).
• Grease three 23 x 23 x 7cm bread tins or a rusk pan with cutter, you can also using non-stick cooking spray
• Sift together in a large mixing bowl:
• Self Raising Flour
• Baking Powder
• Salt
• Add to dry ingredients:
• All-Bran Flakes
• Sugar
• Cut the Butter in small pieces and rub into the flour/bran mixture until well mixed
• Beat together:
• Eggs
• Buttermilk
• Cooking Oil
• Stir the wet mixture into the dry mixture with a wooden spoon until well combined
• Lightly knead to a dough
• Divide the dough into three and shape each portion into a loaf and press flat with a spatula
• Alternatively you can use a custom rusk pan with a rusk cutter
• Bake on the middle shelf of the oven for 50 – 60 minutes
• Cover the rusks with wet brown paper if the crust gets too dark during baking
• Turn the rusks out of the tins/rusk pan and allow to cool slightly on a wire rack
• Break them apart gently
• Dry the rusks out in a cool ovn
• Store in an airtight container