These rusks are breakfast, mid-morning or lunch-box stuffer favourites in my family. They are light and crusty, yet superbly filling and, for a rusk, quite healthy.
This is my own recipe, developed from one given to me by Tannie Blommie Visser of Stilbaai.
Ingedients – you will need a large mixing bowl
6 Cups flour – cake or all purpose
2 Cups wheat bran
2 Cups rolled oats
1 Cup sunflower seeds
2 Cups brown or white sugar
2 Teaspoons salt
80ml Baking powder
500g Butter, semi melted
550ml Milk
Method
Heat oven to 200°C, lower to 180 after 10 minutes baking
Thoroughly mix the dry ingredients.
Add the butter and roughly mix through.
Add the milk and mix through until you no longer have dry bits.
Scrape into a sprayed high-sided baking tray, about 40 by 30cm. Level mixture roughly – it will spread out evenly when baking.
Bake at 180°C for about 1 hour, until nicely brown on top and a knife comes out clean. You will have a large rectangular loaf, which has to be turned into your rusks.
NB: Leave to cool completely, ideally overnight in a cold oven. If even slightly warm, it will crumble badly.
Divide loaf in half to make it easier to cut 
Cut in slices, then across 
Loosely pack in two large oven trays to dry 
Tip the loaf onto a large cutting board. Use a bread knife – I have two and use the one with the smoother serration. Divide the loaf in two – this will make it easier to cut into rusks. Decide how big and what shape your rusks should be. Keep in mind they do shrink a little bit when dried out.
Pack onto two large over trays and dry out overnight at 100°C. Let cool completely and store in an airtight container.