Tannie Maria’s Muesli Buttermilk Rusks

Ingredients

• 1 kg cake flour
• 40 g baking powder
• 4 tsp salt
• 200 g toasted muesli
• 100 g sultanas or raisins
• 75 g chopped dried apples
• 170 g sunflower seeds
• 40 g desiccated coconut
• 35 g linseeds
• 35 g sesame seeds
• 30 g pumpkin seeds
• 400 g brown sugar
• 3 large eggs
• 500 ml buttermilk
• 500 g butter (melted)
• You can add any nuts, seeds or dried fruit of your preference as long as the overall amount of dry ingredients stays the same

Instructions

1. 1

   Preheat the oven to 200 degrees C

2. 2

   Grease 4 standard loaf tins or one 30 x 40 cm tin

3. 3

   Mix all the dry ingredients together

4. 4

   Beat the eggs and mix in the buttermilk and melted butter

5. 5

   Add the dry ingredients and mix well

6. 6

   Spoon the mixture into the tin/s about 3cm thick and bake for about 45 - 60 minutes until cooked through and a skewer inserted comes out clean

7. 7

   Leave to cool slightly before turning out onto a wire rack and cool completely

8. 8

   Once cool, cut into rusks, about 2cm thick or as you prefer

9. 9

   Dry overnight in a warming drawer or in a 80 - 100 degrees C oven for about 4 - 6 hours or longer until hard and dried out.

10. 10

    (Place them straight onto the oven racks to dry and you might have to do this in batches depending on the size of your oven)

11. 11

    Store in an airtight container