Wholewheat Rusks

Ingredients

• 1 kgunsifted whole wheat flour(~8⅜ cups)Nutty wheat is nice
• 240gcake flour(~2 cups)about 2 cups but weigh and check
• 375ml (1½ cups)sugar
• 250gmargarine(~1⅛ cups)
• 2eggs
• 500mlbuttermilk(~2⅛ cups)
• 10ml (2 tsp)baking powder
• 10ml (2 tsp)bicarb of soda
• 10ml (2 tsp)cream of tartaryou can get little sachets
• 1–2 tspsalt
• 125ml (½ cup)raisinsoptional
• small handfulsunflower seedsoptional; can also add

Method

1. 01

   Combine (and mix well) all dry ingredients — except sugar — in a large mixing bowl.

2. 02

   Cut the margarine (best if room temperature) into small pieces and rub with fingers into the dry ingredients until the mixture resembles fine breadcrumbs. Add raisins/sunflower seeds once mixed if desired.

3. 03

   Beat eggs, sugar, buttermilk and oil together — best to use round bowl to beat. Combine the egg mixture and dry ingredients — mix really well and mustn't be too dry. Should form a stiff dough.

4. 04

   Again either shape into balls and pack tightly against each other in greased bread tins — or press flat (lightly) into roasting pan.

5. 05

   Bake in oven at 190°C (375°F) for 40–45 mins.

6. 06

   Turn onto cooling rack, allow to cook for 30 mins and then break into individual rusks; or let the cooked dough in pan cool for 30 mins, then cut into required sizes, and place standing up in 2 pans (space between them).

7. 07

   Dry out in oven at 100°C for 3–4 hours or overnight in the warming drawer of stove. Allow to cool completely and store in airtight containers.

8. 08

   ENJOY even more — because you get more :)