6 cups flour
6 tsp. baking soda
2 cups butter (room temperature)
2 cups sugar
2 cups nuts and dried fruit
1/4 cup oil
2 cups buttermilk
25ml baking powder
1 1/2 tsp. salt
3 eggs
2 cups ground flax
Mix eggs and sugar at low speed.  Add buttermilk and oil to mixture.  Combine flour, baking powder, salt – rub in the butter.  Add ground flax and nuts to flour and mix.  Add egg mixture and mix until no dry parts are left in dough.  Split into bread baking tins.  Bake about 40 minutes at 350, and then an additional 30 minutes at 325.

Let the rusks stay in the oven overnight after the time they spent drying – this give them ample time to cool off.  Cut into pieces.