Add the following to the milk mixture and mix well
1 cup canola oil (250ml)
2 cups sugar (500ml) (We prefer it less sweet, so I only use 1½ cups)

Mix together
8 cups whole-wheat flour (2000ml)
18 teaspoons baking powder (90 ml)
1½ teaspoons salt (7.5 ml) (see note below regarding salted pumpkin seeds, then use less salt)
2 teaspoons baking soda (10 ml)

8 Weetabix – crushed between your hands to form crumbs and mix with the dry ingredients.

Add 1 cup Sunflower seeds or pumpkin seeds (250ml)

Make a well in the dry ingredients and add the wet mixture and mix thoroughly, until no flour or dry spots visible.
It’s so easy, I only use a spatula to mix and scrape the excess from the side of the bowl. Should you wish to mix it by hand, then I suggest that you put some oil on your hands otherwise it can become rather sticky.
Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with your oily hands and then mark out the size of the rusks by cutting through it.
I have an awesome biscotti pan with a cutter so this ensures that I always have evenly sized rusks, but have done it by hand for many many years.
Bake for 18-20 minutes at 400F (200C), and it should have a nice brown baked color and when inserting a baking pin it should come out clean.
Take it out and leave on the counter till cold, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 170-190F or till it’s properly dried out (a minimum of 5-6 hours).
Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

When using regular Buttermilk, omit the white vinegar

Prepared, tried and tested: Esme Slabs – I make this at least every 6-8 weeks.

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