Muesli Rusks with Oats & Raisins

These delicious rusks are a healthy twist on a classic, packed with hearty oats, a variety of seeds, and dried fruit. The dough comes together in one bowl, making the process simple and straightforward. After baking into a large slab, the rusks are cut into pieces and then slowly dried in a low oven overnight to achieve that perfect, crunchy texture that is so great for dunking in coffee or tea.

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a very large bowl, sift the self-raising flour and salt together. Then, add the sugar, oats, raisins, sultanas, sunflower seeds, pumpkin seeds, and flaxseeds. Stir everything to combine thoroughly.

3. 3

   In a separate measuring jug, pour in the buttermilk, then add the melted butter, eggs, and oil. Whisk these wet ingredients together until they are fully combined.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix until you have a thick, dough-like batter. It should be quite sticky. If it seems too dry, just add a little extra buttermilk a splash at a time until you reach the right consistency.

5. 5

   Line a rectangular baking tin (approximately 23cm x 33cm with a 3-5cm rim) with baking paper. Scrape the dough mixture into the prepared tin and use a spatula to spread it out evenly. Bake for 45 minutes, or until the top is a beautiful golden brown. To prevent the top from browning too much, you can loosely cover it with foil after about 20 minutes of baking.

6. 6

   Remove the rusks from the oven and let them cool completely in the pan. Once cool, take them out of the tin and remove the baking paper. Place the baked slab on a large cutting board and cut it into individual rusk-sized fingers. Arrange these fingers on a large, flat baking sheet lined with fresh baking paper, making sure there is a little space between each one.

7. 7

   Return the rusks to the oven to dry them out. Set your oven to a low temperature, either 60°C (140°F) for 8-9 hours overnight, or 100°C (210°F) for 6 hours. For the best result, it is a good idea to turn them over once during the drying process. If you cut your rusks particularly thick, they might need a little extra time to dry out completely.

Recipe Notes

• The key to perfect rusks is the slow drying process. This step is what removes all the moisture and gives them that classic, hard, and crunchy texture. Don't rush it!

• These rusks are perfect for dunking. The combination of oats and seeds creates a satisfyingly rustic texture that holds up well in your favorite hot beverage.

• For the best flavor and texture, make sure you use self-raising flour and do not overmix the dough once the wet ingredients are added. A slightly sticky dough is the goal.

• You can easily customize this recipe by swapping out the raisins and sultanas for other dried fruits like chopped apricots or cranberries, and by using your favorite mix of nuts and seeds.