Just Cooking recipes

Classic nut and seed rusks

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


• 4 cups wholewheat flour
• 1 cup (250ml) rolled oats
• 1 cup (250ml) oat bran
• 1 cup (250ml) molasses bran
• 1 cup (250ml) desiccated coconut
• 1 cup (250ml) mixed seeds
• ½ cup (125ml) raw almonds
• ½ cup (125ml) raisins
• 1 cup (250ml) brown sugar
• 2 tbsp (30ml) baking powder
• 1 tbsp (15ml) cream of tartar
• 1 cup butter, melted
• 2 cups (500ml) buttermilk
• 2 large eggs, beaten
• 1 cup (250ml) water

Preparation method

  1. Preheat oven to 180°C.
  2. Mix dry ingredients together in a large bowl.
  3. Beat butter, buttermilk, eggs and water together in a separate bowl.
  4. Stir wet ingredients through dry ingredients. Add a little more water if mixture looks too dry (it should have a thick, dropping consistency).
  5. Spoon mixture into a 30cm greased roasting tin.
  6. Bake for 50-60 minutes, or until an inserted skewer comes out clean.
  7. Remove from pan, and cool completely.
  8. Reduce oven temperature to 100°C.
  9. Cut loaf into rusks and place on 2 large baking trays.
  10. Dry overnight in oven before sealing in a container.