Muesli Rusks

Despite the ever increasing (although at a slow rate) bread sales, today out of boredom and  a little hunger I decided to branch out and try my hands at baking some rusks.

Once again we don't have 'loaf' baking ins so have made a plan with cookie baking tins. First the rusks must be baked till they rise and become brown then they must dry for 12 hours at a low temperature before they are ready. Of course with the 'rusks' being baked in cookie tins and looking like tasty muffins I couldn't resist trying one out before it has dried. Delicious! Now all I need is some patience and tomorrow morning we should have rusks to dip in our coffee!

Here is The recipe and instructions I used:

Ingredients:

350g bought muesli

2 Eggs
350g butter/margarine
300g sugar
375ml buttermilk
750g self-raising flower
20g baking powder
3ml salt

Instructions:

Heat the butter/margarine and sugar until the shortening has melted. Remove from the stove. Beat together the buttermilk and eggs and stir the buttermilk mixture into the sugar mix.
Sift together the self-raising flour, the baking powder and salt. Add the muesli and mix. Add this to the sugar mixture and combine well.
Spoon the dough into four greased loaf tins, each with a volume of 1,5 litres. Bake the Rusk loaves for about 30 minutes at 180 degrees Celsius and then for about 40 minutes at 160 degrees Celsius until golden brown and done. Leave the loaves to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
Cut each loaf into Rusk-sized portions. Dry out overnight in a cool oven with the oven door slightly ajar.