overnight cooking time

25 min preparation time

Makes 72


1 large egg
200 ml (160 g) soft brown sugar
250 g Clover Mooi River Salted Choice Butter
60 ml Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
500 g (900 ml) self-raising flour
250 ml (150 g) whole wheat flour

375 ml (45 g) digestive bran
7 ml baking powder
2 ml salt
60 ml sunflower seeds
60 ml sesame seeds
60 ml raisins
250 ml buttermilk



  1. Preheat oven to 180°C
  2. Beat egg, sugar, butter, and oil together until light and creamy.
  3. Mix dry ingredients together and add to creamed mixture together with buttermilk. Knead lightly. Spoon mixture into 3 x 30 cm greased loaf pans and allow to rise for 1 hour. Bake for 45 minutes or until baked through and skewer comes out clean when inserted.
  4. Turn out on a wire rack and allow to cool. Cut into fingers and allow to dry overnight in the oven at 100°C