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Cynthia’s Bran Rusks


The perfect thing for tea time!

  • Yields: 2 loaf tins |
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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  • 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
  • ½ C (125 ml) sunflower seeds
  • 500 g butter
  • 2½ C (625 ml) buttermilk
  • 3 large eggs

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

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.

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.

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.