| 1 kg | Self-raising flour |
| 140 g | Wholewheat flour |
| 100 g | All-Bran flakes |
| 90 g | Oats |
| 100 g | Dried cranberries |
| 50 g | Sunflower seeds |
| 50 g | Sesame seeds |
| 50 g | Pumpkin seeds |
| 225 g | Sugar |
| ¾ tsp + a pinch | Fine salt |
| 1⅓ tsp | Baking powder |
| 500 g | Butter, melted |
| 150 ml | Sunflower oil |
| 500 ml | Buttermilk |
| 3 | Eggs |
Preheat the oven to 160°C.
Grease and line two 23 × 33 cm baking trays with baking paper.
Place the self-raising flour, wholewheat flour, All-Bran flakes, oats, dried cranberries, sunflower seeds, sesame seeds, pumpkin seeds, sugar, salt and baking powder into a large mixing bowl.
Mix until all the ingredients are evenly distributed.
Lightly beat the eggs in a separate bowl.
Add the melted butter, sunflower oil and buttermilk. Mix until well combined.
Add the wet ingredients to the dry ingredients.
Mix gently with a large spoon or clean hands until no dry flour remains.
Do not knead or overmix the dough. Keeping the mixture slightly loose will give the rusks a more rustic texture.
Divide the mixture evenly between the two prepared trays.
Spread the mixture evenly without pressing or compacting it too firmly.
Bake at 160°C for approximately 35–45 minutes, or until the centre is firm and a skewer inserted into the middle comes out clean.
Allow the baked rusk slabs to cool slightly in the trays.
Remove them from the trays and allow them to cool completely before cutting.
Cut into rustic pieces approximately 7–8 cm long and 3.5–4 cm wide.
Arrange the cut rusks on baking trays, leaving a little space between each piece for air to circulate.
Dry in the oven at 90°C for approximately 5 hours, or until completely dry and crisp.
Allow the rusks to cool completely before storing them in an airtight container.