Cynthia’s Bran Rusks

Ingredients

• 1 kg self-raising flour
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) salt
• 7 C (280g) bran
• 2 C (500 ml) brown sugar
• 1/2 C (125 ml) sunflower seeds
• 500 g butter
• 2 1/2 C (625 ml) buttermilk
• 3 large eggs

Instructions

1. 1

   Preheat the oven to 180 °C. Grease 2 medium loaf tins.

2. 2

   In a bowl, sift together the self-raising flour, baking powder and salt. Add the bran, sugar and sunflower seeds and mix well. Keep to one side.

3. 3

   Melt the butter and add to the dry ingredients together with the buttermilk and eggs. Give it a good mix. Fill each of the loaf tins halfway and bake for 1 hour, or until light brown on top. Remove from baking tin and Cool on a drying rack.

4. 4

   Using a serrated knife, cut the loaves into 3 cm-thick slices and then cut into 3 slices lengthways. Place on an oven tray and dry overnight at 100 °C or at 70 °C in a fan-assisted oven.