LSA Buttermilk Rusks
Recipes for Home & Restaurant
by Nadine Lloyd
1.1lb (500g) butter
7.0oz (200g) sugar
4 cups buttermilk
1½ cups LSA mix (ground linseed, sunflower & almond seeds)
3.3lb (1,5kg) self-rising flour
Preheat the oven to 320°F (160°C).
Grease two bread baking tins.
Melt the butter in a large saucepan.
Add the sugar and buttermilk.
Stir over low heat to dissolve the sugar.
Allow to cool to room temperature.
When cooled, beat in the eggs.
Add the flour and the LSA mixture.
Stir through to a sloppy batter.
Divide the batter evenly between the baking tins.
Bake for 45 minutes, or until a test pin comes out clean.
Reset the oven to 140°F-180°F (60°C-80°C) (i.e.) very low heat.
Allow the bread to cool completely.
Using a sharp smooth knife, cut the bread into rusk-size portions.
Place the portions onto a wire rack and return to the oven.
Leave the oven door slightly open.
Turn the rusks every hour, until they are dry and hard.
Dunk them in your tea or coffee.