Recipe for Knitwit Bran and Seed Rusks – so named because the recipe originated from the Knitwit classes in the 80’s. Lovely with tea or coffee.
2 tablespoons (30 ml) sunflower seeds
2 tablespoons (30 ml) pumpkin seeds
2 tablespoons (30 ml) sesame seeds
125 gram butter
3/4 cup (180 ml) brown sugar
3/4 teaspoon (4 ml) salt
250 ml ultra pasteurised cream (Ultramel cream in South-Africa, Anchor long life cream in NZ)
3 cups (750 ml) wheat bran
2 cups (500 ml) self-raising flour
If you are using seeds, soak them in a cup filled almost to the brim with water, for 3 to 8 hours, at room temperature. Rinse well and drain.
Melt butter (in the microwave oven is fine), add sugar, salt and long life cream and mix well.
Add the wheat bran and self-raising flour and mix well. Knead lightly.
Press into a lightly greased pan. Use a small pan (approximately 200 mm x 200 mm) for the smaller batch, or a Swiss roll or oven pan for the original recipe.
Bake for 45 to 55 minutes in an oven preheated to 170C.
Allow to cool completely on a wire rack. Cut into fingers and dry overnight in a slow oven, between 80C to 100C.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.