Müesli Bread

YIELD:2 Loaves 2-l rectangular baking tins

Müesli Bread with dried fruits and nuts

Ingredients:

• 2-l rectangular baking tins

DAY 1 SCALDING

• 125 grams Wholemeal flour
• 250 grams Water, 2.5 dl

DAY 2

• 50 grams Raisins °
• 50 grams Sunflower seeds
• 50 grams Pumpkin seeds
• 50 grams Chopped walnuts

KNEADING

• 575 grams Wholemeal flour
• 50 grams Butter
• 50 grams Set honey
• 250 grams Full-fat milk, 2.5 dl
• 25 grams Yeast
• 18 grams Sea salt
• 25 grams Butter for the tins

INSTRUCTIONS

1. DAY 1 SCALDING: Put the flour in a mixing bowl. Pour the boiling water over the flour and stir until you have a smooth porridge-like mixture. Cover with cling-film and leave at room temperature for 24 hours.
2. DAY 2: Soak the raisins in plenty of cold water for 30 minutes and drain in a sieve. Preheat the oven to 200°C. Toast the sunflower and pumpkin seeds until golden brown. Cool.
3. KNEADING: Put the scalded flour mixture in the mixing bowl. Weigh flour, butter, honey and the yeast/milk mixture. °° Knead the dough for 13 minutes on the lowest speed. Add salt and knead on a slightly higher speed for another 7 minutes. Test for elasticity.
4. Work in the raisins, sunflower and pumpkin seeds and walnuts.
   Place the dough in a lightly oiled lidded plastic container an leave for 60 minutes, knock back the dough once during rising.
   Turn out on a floured work surface and divide it in two. Shape two long rolls and cut each up into six pieces. Butter two 2-l baking tins, shape the dough pieces into oblong rolls and place them side by side in the tins. Glaze lightly with water and sprinkle with oatmeal.
5. Cover with a tea-towel and put the tins in the unheated oven. Leave to rise until doubled in size. Remove the bread from the oven.
6. Preheat the oven to 250°C. Return the bread to the oven and spray them generously with water.
7. Lower the heat to 180°C after 5 minutes.
8. Bake for approx. 40 minutes. Use a thermometer to check if the bread is ready (98°C).
9. Take out the loaves, remove the tins and put the bread back in the oven for another 5 minutes for an even crust all round.

Suitable for freezing and good for toasting.
° 50 g dried apricots, chopped
°° I added 50 ml of soaking liquid
total time: 2 days
preparation time 15 minutes
cook/baking: 40 minutes