Dipping a rusk in a strong coffee is a great way to start your day. Flora shows you how to make delicious seeded whole-wheat rusks.
Makes 60 rusks.
235 g cake flour
10 ml (2 tsp.) baking powder
5 ml (1 tsp.) bicarbonate of soda
5 ml (1 tsp.) salt
285 g whole-wheat flour
165 g sugar
90 g All Bran flakes
115 g oats
120 g almonds, roughly chop
250 g mixture of seeds like pumpkin seeds, linseed and sunflower seeds
250 g Flora Original, melted
325 ml (1 1/3 cup) water
15 ml (1 tbsp.) apple cider vinegar
Preheat the oven to 180 degrees Celsius. Grease a 27cm x 35cm deep dish oven pan with Flora. Sift the cake flour, baking powder, bicarbonate of soda, salt and whole-wheat flour together. Add the sugar, All Bran flakes, oats, almonds, pumpkin seeds, sunflower seeds and linseeds. Whisk the melted Flora Original, water and apple cider vinegar together until well combined.
Add the wet ingredients to the dry ingredients and mix until well combined. Pour the mixture into the prepared oven pan and bake for 40 to 50 minutes, or until golden brown and a skewer comes out clean. Turn out on a wire rack and leave to cool down. Preheat the oven to 90 degrees Celsius. Slice into fingers. And leave the rusks to dry in the oven for 2 to 3 hours or until completely dry. Store in an airtight container.
Source and images: Flora