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May 27, 2017

Yogurt Cranberry Seed Rusks – Dunk it Eat it!

Posted on May 2, 2017 by in baked goods

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Yogurt Cranberry Seed Rusks

I love these Yogurt Cranberry Seed Rusks, the problem is, once I start, I cannot stop.

My Yogurt Cranberry Seed Rusks are the result of using up all the bits and bobs in the seed jar, but also to see if I can replace buttermilk in a recipe with yogurt. Well, I killed two birds with one stone, because the rusks are delicious and yes, you can replace buttermilk with yogurt.

My mom and my sister are the rusk makers in the family. I suppose I don’t ave the patience to bake, cut and dry the rusks. I am getting the hang of it though and I love the homey feeling the aroma of baking rusks brings to my kitchen.


Yogurt Cranberry Seed Rusks

We opened a section of our home to host Airbnb guests and they seem to love the rusks. My mom supplied, but demand definitely surpasses supply, so I have to bake more often. By now, you know me, it is seldom that I make the same thing twice. So I took my mom’s All Bran Rusk Recipe and changed it a bit.

Yogurt Cranberry Seed Rusks

Yogurt Cranberry Seed Rusks

makes 96 – 100 rusks

Ingredients

4 x 500 g  self-raising flour
10 Weetbix or 10 cups All Bran Flakes
30 ml/ 2 T baking powder
2 x 500 g butter
2 cups/500 ml sugar
4 eggs
4 x 150 g tubs Fairview Full Fat Yogurt + rinse the yogurt tubs with a little milk and add to the mix
salt
125ml sunflower seeds
125ml white sesame seeds
1 cup cranberries
125ml black sesame seeds
125ml linseed

Yogurt Cranberry Seed Rusks

Method

Preheat oven to 180C. Mix all the dry ingredients. Melt the butter and the sugar (I use Microwave). Beat the eggs and the yogurt and milk together and add to the egg and butter mixture. Mix in with the dry ingredients. If your mixture is too dry, add a little milk (I always add a little milk to the yogurt containers, rinse and add that to the batter). Spoon into buttered loaf tins and bake for  +- 1 hour.
Cut the loaves into rusks using a sharp knife of electric knife and pack out on baking trays. Dry at 80C  while turning the rusks every hour or so. When they are hard to the touch, coll and store in an air-tight container.

Yogurt Cranberry Seed Rusks

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