Fiber-Rich Rusks

Preparation Time: 20 minutes
Cooking Time: 45-50 minutes plus additional 2-3 hours for drying
Serves: 8
 
INGREDIENTS

4 cups whole wheat flour
2 cups oat bran
1 cup rolled oats
1 cup bran cereal or granola
1 cup sunflower seeds
1 cup chopped nuts
1 cup raisins or dried cranberries
1 tsp salt
1 tbsp baking powder
1 cup brown sugar
1 cup vegetable oil
1 cup Clover UHT Milk
2 large eggs
1 tsp vanilla extract

METHOD

Preheat your oven to 180°C.

Grease and line a large baking sheet or two loaf pans.

In a large mixing bowl, combine the whole wheat flour, oat bran, rolled oats, bran cereal, sunflower seeds, chopped nuts, raisins or dried cranberries, salt, and baking powder.

Mix well to ensure even distribution of ingredients.

In another bowl, whisk together the brown sugar, vegetable oil, Clover UHT Milk, eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients, mixing until a sticky dough forms.

If using a baking sheet, shape the dough into two long logs on the sheet, flattening them slightly.

If using loaf pans, divide the dough between the pans and smooth the tops.

Bake in the preheated oven for about 45-50 minutes, or until the rusks are golden brown and a toothpick inserted into the centre comes out clean.

Remove from the oven and allow the rusks to cool slightly.

Slice the rusks into thick slices while they are still warm.

Place the slices back on the baking sheet or on a wire rack set over a baking sheet.

Reduce the oven temperature to 100°C.

Return the sliced rusks to the oven and bake for an additional 2-3 hours, or until they are completely dried out and crisp.

Allow the rusks to cool completely on a wire rack before storing them in an airtight container.