Preparation:
Combine first 6 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened. Pour batter into an 8-1/2- x 4-1/2- x 3-inch loafpan coated with cooking spray.
Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool 20 minutes on a wire rack.
Slice the loaf into 16 (1/2-inch-thick) pieces. Cut each slice diagonally in half, and place on a baking sheet.
Bake at 275 deg for 1-1/2 hours. Turn oven off, and let the rusks cool in closed oven for at least 12 hours. |
