Buttermilk LSA and Hempseed Rusks
Recipes for Home & Restaurant
by Nadine Lloyd
(Makes: 30-40 rusks)
5 cups plain flour
1 cup LSA mix
1 cup Hempseed
½ cup Faba Bean protein powder
1½ teaspoons salt
15ml (3 teaspoons) cream of tartar
1½ cups sugar
250g (8.8 oz.) heart-smart margarine
2 teaspoons baking soda
300 - 400 ml (10.14 - 13.5 fl. oz.) (1.3 - 1.7 cups) Buttermilk
Preheat the oven to 180°C (356°F).
Line a flat baking tray with baking paper.
Using a large mixing bowl, mix the flour, LSA, hempseed, Faba Bean powder, sugar, salt, and cream of tartar together.
Rub the heart-smart margarine into the flour mixture with your fingertips until a fine breadcrumb consistency forms.
Mix the baking soda through the buttermilk, then add to the breadcrumb flour mixture. (The dough will become wet but do not over-mix it.)
Flatten the dough evenly into the shallow baking tray until a 2½ cm (0.6in.) thick layer is formed. (This will rise during baking.)
Place the tray into the oven and bake for 30 minutes, or until the bread has cooked through.
Remove the tray from the oven and allow it to cool on a wire rack.
Cut the slab into thick, (long or short) rectangular pieces, depending on your preference.
Set the oven to 100°C (212°F).
Place the bread pieces back into the oven to dry until hard. Keep the oven door slightly open during the drying process. (This may take a few hours)
The rusks should be cool, dry, and hard, before eating.
Store in an airtight container.
Dunk the rusks into your tea or coffee for an on-the-run breakfast, or when you take a relaxing snack break.