Add 2,5 kg cake flour to a large mixing bowl.
Add 500 g sorghum to the bowl.
I buy the rough sorghum and put through my coffee grinder to refine it.
Add 3 cups (750 ml) brown sugar.
Add 2 teaspoons (10 ml) salt and 150 ml baking powder.
Add 2 cups (500 ml) Wholewheat Flour and a 350 g packet of Wheat Bran.
Add 8 cups (8 x 250 ml = 2 L) All Bran Flakes.
Add 2 cups (500 ml) sunflower seeds and 3 cups (750 ml) raisins.
Mix all the dry ingredients together.
Melt 1,5 kg margarine/butter.
Lightly beat 6 eggs.
Pour 2 L Sour milk, the 6 beaten eggs and the butter into a large mixing bowl.
Mix all the wet ingredients together.
Add the wet ingredients to the dry ones and mix well.
Spray a pan with non-stick spray. (These rusks bake wonderfully in traditional rusk tins as well).
Put the mixture in the tray and spread it evenly with a rolling pin. I fill three pans with the mixture.
Cut the dough with the blades. Bake for about an hour in a preheated oven at 180°C.
Once baked, remove from the oven and leave in the pan to cool a little. When slightly cooled, separate along the cut lines with a knife.
Remove onto a wire rack and allow to cool completely.
Pack the rusks on the oven rack with space for ventilation in between. Dry in a cool oven at 100°C for about 8 hours, or until the rusks are dry and crispy when you break them in half. To avoid steam building in the oven, you may have to prop the door slightly open with a slender utensil.
Once the rusks are dry and have cooled off, it is time to package them.
Alternatively, dip them in a mug of steaming hot coffee with your feet up and your chair tilted back.
Marietjie Uys (Miekie) is a published author. You can buy her books here: You can purchase Designs By Miekie 1 here.Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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