INGREDIENTS
1 kg (8 cups) wholewheat flour
500 ml (2 cups) self-raising flour
875 ml (3½ cups) bran
45 ml (3 tablespoons) baking powder
5 ml (1 teaspoon) salt
500 ml (2 cups) All-Bran Flakes
500 ml (2 cups) brown sugar
750 ml (3 cups) CLOVER full cream milk
30 ml (2 tablespoons) white vinegar
4 extra large eggs
500 g (1 block) CLOVER Farmstyle butter, melted
extra Clover Farmstyle butter for greasing
Method
Preheat the oven to 180°C.
Mix the wholewheat flour, self-raising flour, bran, baking powder, salt, and brown sugar well.
Stir the white vinegar into the milk until the milk begins to thicken.
Beat the eggs well. Pour them into the milk mixture and stir well. Add the melted butter and stir well.
Add the milk mixture to the dry ingredients and form a dough.
Grease three bread pans of approximately 35 cm x 11 cm in size with butter. Spoon the dough into the bread pans and even out the dough.
Bake for 60 minutes, or until the testing skewer emerges clean.
Let the pans cool slightly, and then take them out of the oven, and allow them to cool.
Cut into rusk-sized pieces, and place onto baking trays.
Preheat the oven to 70°C and dry the rusks for 5 to 6 hours or overnight until dry.
CLOVER INGREDIENTS USED IN THIS RECIPE
