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Muesli bread

I feel in love with this bread, you will too !!

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Ingredients

1/4 tsp dry yeast
60ml water
80g flour
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300ml water
2 cups white flour
1 cup wholemeal flour
3/4 cup muesli
1tsp honey
1tsp salt

Method

The day before you want to bake the bread make the starter: mix up the first three ingredients in a cereal bowl, cover it with plastic wrap and leave it to prove overnight in room temperature for as little as 12 hours and up to 24 hours.

Don't be put off by this starter, it is easy to make, you can't go wrong and the result is incredible.
The texture of the bread is so luxurious, you won't ever use instant yeast again.

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In a large mixing bowl, combine the water with the starter, then add the flour, muesli, honey and salt.
Knead the dough for 10 minutes or so, adding more flour/water if needed.

Place the dough in a clean glass bowl that you've oiled.

Cover the dough with plastic wrap and leave it to prove for 4 hours.

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Place the dough onto a floured worktop and fold the dough a couple of times. You don't want the air to come out of it.
Cover the dough with flour and leave it to rest for final 30 minutes.
Pre-heat the oven on 220°C.
Place the dough on a baking tray and bake for 15 minutes.
Reduce the temperature to 180°C and bake for further 40 minutes.
Cool it down before you slice the bread.
Best serve with butter.

 

Added by: Laura Bigsby


Tags: Bread Oats Sponge

Add comment
Flip the dough into the baking tray?

I always flip the bread dough upside down just before baking, do we always have to do that? It looks nice and smooth and then when it goes into the tray or pot the big fall makes it completely different. I should just try and not flip it to se the result but don't really want to spoil it. Do we always have to do it or only on some recipes? Thanks in advance

Mr Artur Saraiva 12 February 2020

Reply
RE: Flip the dough into the baking tray?

I don't know the answer, I suppose you need to try, for sure the taste will remain the same :) good luck

Mrs Laura Bigsby 12 February 2020


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