Elizabeth's Bran and buttermilk Rusks

When Elizabeth is baking her rusks and the entire guest house smells of fresh warm homeyness, all of the staff sneak to the kitchen to see if there are any scraps and off-cuts to scavenge.

These rusks are very simple and absolutely delicious

INGREDIENTS

1,5 kg self-raising flour

10 ml baking powder

5 ml Salt

500 ml sugar

1 box (300 gr) All-Bran breakfast cereal

375 gr butter soft at room temperature

2 eggs

500 ml buttermilk

300 ml vegetable oil (canola or sunflower)

Preheat your oven to 180 °C

Coat 3 bread pans with cooking spray or butter.

Sift the flour, baking powder and salt together in a big mixing bowl. Add the sugar and All-Bran flakes and mix well. Cut the butter in smaller pieces and rub in the flour mixture with your finger tips until completely mixed

Beat the eggs and buttermilk together. add the oil. Mix the egg and oil mixture with the flour mixture until completely incorporated. Knead slightly until a dough forms.

Divide the dough in three and form loaves. Add to the three bread pans and press in, flattening on the top.

Cut the loaves in the pad unto 4 cm squares.

Bake the rusts 50 to 60 minutes on the middle oven rack. Cover with brown paper or foil if it starts to go brown to fast.

Turn out the rusks and let cool a bit. Break loose on the cut lines and dry out in the oven.

Pour yourself a cuppa and enjoy