BUTTERMILK RUSKS

Ingredients: 400g (14oz) wholewheat flour 600g (1lb 5oz) self-raising flour 10ml (2tsp) baking powder 5ml (1tsp) salt 200g (7oz) sugar 250g(9oz) butter 2 large eggs 500ml (2cups) buttermilk 125ml (½cup) sunflower oil

Method Preheat oven to 190C (380F) Mix the Whole wheat flour, self raising flour, baking powder, salt and sugar together in a mixing bowl. Soften the butter and rub into the dry ingredients. Beat the eggs and combine with the buttermilk and sunflower oil. Stir the liquid into the flour mixture and knead lightly to achieve a soft consistency which will retain its shape when rolled into a ball, add more flour if too soft. Grease 2 loaf tins. Shape the dough into balls and place in the loaf tins, the balls should reach about 2/3 of the way up the side of the tin and should be placed next to each other so that the balls will rise in an upwards direction while baking. Place in the oven and bake for 40 minutes. Remove and turn out onto a cooling rack. When cool break into individual rusks along the joins formed by the dough balls. Do not use a knife to cut the rusks! Reduce the oven temperature to 100C (210F) and leave for 4-6 hours, turning occasionally, until the rusks are totally dry They should be a light yellow... Do not allow the buttermilk rusks to become too dark as this will spoil the flavor. Makes +/-50 Buttermilk Rusks depending on how big you made the balls of dough. In Southern Africa rusks are generally eaten by dunking them in the morning coffee/tea, although they can be enjoyed at anytime during the day. These Buttermilk Rusks will keep for 2 or 3 months in an airtight container.

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