Rusks. Delicious, comforting little bits of baked crunchiness that you can eat anywhere, any time. This bran rusk recipe is one of those magic recipes that you will want to keep somewhere easily accessible. Once you have tried it you won’t choose shop-bought rusks ever again!
A Painless Method
One of my favourite things about baking is that, often, your actual kitchen time is very little. Like with these bran rusks, you are only really active during the 20 odd minutes that you prep your little loaves in. And you barely have to think during the few minutes of prep, because all it takes is some timed mixing and laying out. After that, it is as simple as popping them in the oven and watching them bake while the house fills with the mouth-watering aromas of the crisping seedy dough.
Bran Rusk Magic
Homemade bran rusks are a wonderful addition to any pantry. They can fuel your body with a little snack for those days that you get hungry in between meals. Without pumping your body full of the unnecessary flavourings that would be in a box of shop-bought rusks or biscuits. This particular recipe is extra scrumptious because of the addition of sunflower seeds and diced coconut which enhance the flavour and texture.
Whether they are for an on-the-go snack or simply to have as a comforting nibble dipped into a warm drink, you can’t go wrong with a jar of homemade bran rusks in the kitchen.
- 1 1/2 cups Brown Sugar
- 500 g Butter
- 1 kg Self Raising Flour
- 4 cups Bran
- 1 cup Coconut Diced
- 1 cup Sunflower Seeds
- 700 ml Buttermilk
- 3 Eggs
- 1 tsp Salt
- 5 ml Baking Powder
- 30 ml Vinegar
- Melt the sugar and butter in the microwave. Add the dry ingredients. Mix the buttermilk vinegar and eggs together. Add to the mixture.
- In a rusk pan or large oven pan, place the mixture in the pan. Level the mixture evenly. Bake at 160 degrees Celsius for 1 hour. Cut when cooled and dry overnight in oven on a very low heat with the door slightly ajar. You can use a wooden spoon to keep the door open.
- Store in an airtight container.