Preheat oven to 180˚C

Add flour and salt to a large mixing bowl and stir. Now add the sugar, oats and all the nuts, raisins and seeds.

Measure the buttermilk in a measuring jug and add eggs, vanilla, melted butter and olive oil. Mix with a fork and add the wet ingredients to the dry ingredients and mix until you get a thick dough-like batter. Do not add more flour. This is a soft dough and is fairly sticky.

Empty the mixture into a baking tray lined with baking paper and greased with oil or butter. The baking tray should be about 23 x 33cm and 3-5 cm deep.

Spread it evenly around in the tin and bake for about 45minutes until cooked and golden brown.

Remove and allow to cool, turn out onto a large chopping board and cut into even fingers. Place back in baking tray on sides. Leave some space between rusks. If it is easier you could also cut the rusks in the tray and just turn them sideways.

Dry out overnight (8-9 hours) in a 60˚C oven or for 6 hours in a 100˚C oven. Turn them over once if you can so the rusks can dry on both sides. 

Another drying method I often use is to preheat the oven for about 10 minutes and then turn the oven off. Leave the rusks in the oven until completely cooled down.  Or place the rusks back in a hot oven after you used it for something else. And let the oven cool down with the rusks inside. Repeat this process about 3-4 times until the rusks are dry. This will save you some electricity costs.

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