Preheat the oven to 180C / 350F

Sift the flour and salt together in a large bowl and then add the sugar (honey), oats, raisins, sultanas, all the seeds and mix to combine

In a jug measure out the buttermilk then add the melted butter, eggs and oil and whisk to combine.

Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.

Empty the mixture into a rectangular baking tin that has been lined with baking paper and aprox. 23cm x 33cm with a 3 - 5cm rim. Spread it out to evenly in the tin. Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.

When the rusks are cool, remove the paper and place on large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk. 

Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.