Recipe Rating

Ingredients

  • 1 kg Eureka Mills Stone Ground Unbleached White Bread Flour
  • 25 ml baking powder
  • 250 ml brown sugar
  • 250 g Pouyoukas Omega Seed mix (contains linseed, sunflower seeds, sesame seeds and pumpkin seeds)
  • 100 g slivered almonds
  • 375 g melted butter (the proper stuff not margarine)
  • 2 extra large eggs beaten ( I prefer all grain eggs)
  • 500 ml buttermilk
  • 5 ml salt

Method

Combine the flour, baking powder and salt and sift together in a large bowl. Add the brown sugar, seed mix and slivered almonds (optionally you can add 100 g chopped pecan nuts) and mix together well to get an even spread of the seeds in the mix.

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Beat the two eggs with a whisk. Add the buttermilk and mix together thoroughly with the whisk. Melt the butter slowly not to add too much heat to it and add to the egg and buttermilk mix. Mix the melted butter in with the whisk thoroughly to get an even texture.

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Now add to the flour mix and then mix together with a spoon and finally kneed to get a nice stiff dough.

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Press the dough into two well greased baking pans (Spray and Cook works well) by hand as evenly as you can.

You can gently pre-cut the dough into the size you want and makes it easier to break into pieces once baked.

Bake for 30-40 minutes at 180°C in a pre-heated oven or until a skewer comes out clean.

Remove from the pan and allow to slightly cool and then cut into the final pieces.

Dry out in the oven overnight at 70°-90°C with the oven door slightly open.

Store in an airtight container and enjoy with your favourite hot drink.

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Seeded Rusks
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