- 750ml - stone-ground white bread flour
- 250ml - wheat bran
- 250ml - brown sugar or sweetener
- 5ml - salt
- 30ml - baking powder
- 250ml - linseed
- 250g - dates, chopped
- 250ml - olive oil
- 500ml - buttermilk or plain yoghurt
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Preheat the oven to 180°C.
Grease a roasting pan well with nonstick spray.
1 Mix the flour, bran, sugar,salt and baking powder well. Add the linseed and dates and mix well.
2 Whisk the olive oil and buttermilk or yoghurt and add to the dry ingredients.
Mix well (add more water if too dry) and transfer to the prepared pan. Even out the top.
3 Bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
4 Leave to cool slightly, then transfer to a wire rack to cool completely.
5 Slice into small rusks and arrange on a baking sheet.
Turn down the oven temperature to the lowest setting and dry out the rusks for 3-4 hours.
Leave to cool then store in an airtight container.
