19 Mar Es’s Whole-Wheat and Oats Bran Rusks
1 kg whole-wheat bread flour (you can also use regular whole-wheat flour)
4½ cups oats bran
1 cup sugar
1½ cup flaked almonds, or pumpkin, sunflower seeds or any nuts of your preference
15 ml baking powder
5 ml bicarbonate of soda
pinch of salt
500 ml buttermilk (the carton I used only held 473ml, but not to worry about that)
500 gr melted margarine or butter
Mix all dry ingredients thoroughly.
Beat eggs, add buttermilk and melted margarine together and whisk till well blended.
Add to dry ingredients and mix till well combined. If needed, use your hands to mix it through till no dry spots visible.
Place in large, shallow oven pan which you sprayed with any cooking spray.
Bake @ 350F for ±30-40 min.
Slice into pieces and place on oven racks.
Dry at 180F for 3 hours or as I do overnight.
Remember to leave the door open at a crack (I place a spoon in the door to keep it open) or you will bake and not dry the rusks.
All ready cut and packed on a cooling wire and placed in a baking tray, to go in the oven to dry overnight.
Those on the left, my standard go to Vegan Rusks and below, already dried out and ready to dunk in a steaming cuppa coffee and enjoy!
Those on the right side (above) and also the first image on this post, my new creation (Es’s Whole-Wheat and Oats Bran Rusks), recipe as per this post.
Fortunately, I have a special rusk pan (as I bake rusks every 6 weeks), with a press cutter that slices your dough before baking into neat rusks. This is a huge help, and prevent it crumbling or having uneven size rusks. I just love my pan and press cutter. ♥
Bakers note: Optional:
You can add ½ cup of shredded coconut, which I omitted (due to sugar content). I replaced the coconut it with extra oats bran.
If you wish you can also add a handful of dried cranberries, or raisins or anything similar.
Inspiration taken from the original recipe by: haak-en-stekie
Note: I have drastically modified the original recipe
Prepared, tried and tested : Esme Slabs