40 g
baking powder
4 tsp salt
200g toasted muesli
100g sultanas or raisins
75g chopped dried apples
170g sunflower seeds
40g desiccated coconut
35g linseeds
35g sesame seeds
30g pumpkin seeds
400g brown sugar
3 large eggs
500ml buttermilk
500g butter, melted
(You can add any nuts, seeds or dried fruit of your preference as long as the overall amount of dry ingredients stays the same)
Instructions
WOOLWORTHS BUTTERMILKRUSKS FROM THE TASTE MAGAZINE Recipe by. makes 24 rusks or mosbolletjiesPrep time. 2 hours plus at least 8 hours for the rusks to dry outCooking time. 750 ml buttermilk (no buttermilk. 4 kg organic stone ground cake flour (or a mix of 700 g cake flour and 700 g white bread flour)COOKING INSTRUCTIONSCombine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly. If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours. To make your own buttermilk, combine 125 ml lemon juice, white spirit or apple cider vinegar with 625 ml full cream milk2. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flourTASTE’S takeThis is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother
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I made today’s recipe for Buttermilk Chive Waffles with Turkey & Cheesy Poached Eggs in my Sage Appliances No-Mess Waffle Maker, which is a breeze to use and has a moat around the outside for excess waffle batter collection, hence the name, “No Mess”
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