Buttermilk Bran rusks

Makes 7–8 dozen rusks
300g           Margarine
250ml         Oil 
500ml         Brown Sugar 
2                 Large Eggs
500ml         Buttermilk OR Maas
250ml         Wholewheat Flour
750ml         Breakfast Cereal Bran Flakes
1 kg            Flour, sifted 
40ml           Baking Powder
5ml             Oryx Desert Salt

1.    Melt the butter, oil and sugar in a saucepan and allow to cool. Beat well until thick.
2.    Beat in the eggs one by one, then beat in the buttermilk. Add all the dry ingredients and stir until blended.
3.    Pour the mixture into two loaf tins or one large roasting tin lined with oiled greaseproof paper.
4.    Bake at 180°C for 1 hour. Turn out, and leave to cool. Cut into rusks.
5.    Allow to dry overnight in the oven warmer draw or reduce the oven
Temperature to 100°C and leave for 4–6 hours to dry completely. Store in an airtight container.




Share on Facebook
Share on Twitter
Please reload

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon


Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria