Bake Time:
55 minutes
After experimenting with this recipe for a while, I’m thrilled to finally share that these high-fiber seeded rusks have become one of my absolute favorites. While I appreciate a classic buttermilk rusk, the elevated goodness of this high-fiber seeded version takes it to a whole new level. The blend of wholesome ingredients, including oats, seeds, raisins, and a generous dose of nuts, makes it a delightful treat that’s both easy to prepare and packed with nutrition.
This versatile recipe allows you to personalize your rusks by choosing your favorite nuts or seeds. If raisins aren’t your preference, feel free to omit them—the power to tailor these rusks lies entirely in your hands. The straightforward process involves baking them in a tray and then cutting them into rustic fingers before drying in the oven. Enjoy the ease, deliciousness, and health benefits of this fantastic treat, perfect for a dunk into your morning coffee or tea.
Servings:
48 pieces
Ingredients
Method
Preheat the oven to 180°C and spay a rectangular baking tin with non-stick spray.
Add the flour, wheat bran, oats, salt, baking powder, nuts, seeds, raisins, and sugar into a large mixing bowl and mix well to combine.
Add the buttermilk, eggs, and melted butter into a small mixing bowl and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash of milk. It should be fairly sticky. Empty the dough into the prepared baking tin and spread it out evenly.
Bake for about 50 to 55 minutes, until golden brown. Remove and allow to cool.
When the rusks are cool, remove from the pan and place them on a large wooden board or working surface. Cut into fingers or squares, however you like your rusks. Then place them on a large flat baking sheet allowing some space between each rusk.
Dry them out overnight for about 8 to 9 hours in a 65°C oven until completely dried. Turn them over once if you can.
Store in an airtight container.