Single Origin Stoneground Flour
This is the outer husk of the wheat, which is separated from the flour during milling. It adds fibre, texture and flavour to baking. You can add a spoonful or two of BIO-WHEAT™ Bran to your favourite bread or muffin recipe or use in place of part of cake or coarse white flour to raise the dietary fibre in your baking. Add to muesli and yoghurt for a healthy treat to help take care of your heart and digestive health.
RECIPE: Crunchy buttermilk rusks
Tried & tested from the Fourie’s kitchen
- 4 cups BIO-WHEAT™ Cake flour
- 4 cups BIO-WHEAT™ Coarse White flour
- 1 cup BIO-WHEAT™ Bran
- 40 ml (8 tsp) baking powder
- 375 ml sugar
- 1ml salt
- • 500 ml (2 cups) buttermilk
- 500 g margarine (melted)
- 3 eggs
method: Oven Bake
Preheat oven to 180 °C. Thoroughly mix the dry ingredients together in a large mixing bowl. Add buttermilk to melted margarine. Beat eggs into mixture. Add liquid to dry ingredients and mix thoroughly with a spoon. Put into a large, greased baking tray and bake at 180° C for 30 minutes. Let cool and cut into squares. Dry out in the oven for 3 -6 hours at 100°C.
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