Muesli Bread

Muesli Bread

For my engineering readers, I actually measured the ingredients at each step—by weight and volume. If it says, oz or gm, then to get the same results each and every time ignore the C, T and t measurements and use a scale for both solids and liquids. This is very heavy dough, you can mix it by hand, but I recommend a stand mixer with a dough hook.

Starter:

¾ C (3.7oz, 105gm) unsweetened muesli (I use Bob’s Red Mill)

1 C (8oz, 227gm) boiling water

1 C (8oz, 227gm) milk—at room temperature (about 78—80 degrees)

1. Place muesli in a medium to large bowl. Pour the boiling water over the cereal. Let swell for about an hour.

2. Pour the milk into the muesli and stir together. Let swell for another hour. (This can be done the night before. Cover and place into the fridge. Let come to room temperature before making the bread.)

Bread:

4(+/-) C (1 cup= 4.9oz, 138gm) bread flour divided into 2 C, 1 C and 1 C

2 t (.3oz/8gm) rapid rise yeast

2 T (.8oz/24gm) unsalted butter, softened

2 t (.4oz/10gm) sea salt

1. Combine muesli, 2 C of flour, yeast, butter and salt in large stand mixer w/dough hook attached. Thoroughly mix the ingredients.  (It will be wet looking and lumpy because of the fruit and seeds. )

2. Add 1 to 2 C more—until the dough leaves the side of the bowl and forms a (sorta) ball.

3. Remove the hook, cover and let rest in the bowl for 10-20 minutes/

4. Turn out onto a lightly floured surface and knead until springy (dough bounces back when poked). This will take 1-5 minutes.

5. Place into a large, lightly oiled bowl. Cover tightly and let rise until doubled in size. Maybe 1 hour (-ish).

6. Pre-heat the oven to 415F. Place the rock on the lowest lever. Put your baking stone or an unrimmed cookie sheet onto the rack.

7. Press down to deflate and let rest for 5-10 minutes. Shape into 2 large or 4 small boules.  Place onto an unrimmed cookie sheet covered with parchment paper. Spray the top (lightly) with cooking spray. Let rise until doubled. Slash the tops about ¼” deep. Cut the paper between each boule, allowing enough to grab and lift each loaf.

8. Carefully lift and place onto your baking stone or cookie sheet. (See Getting Started for creating a steamy oven). Bake for about 20 minutes or until golden brown (Internal temperature of 170-180 degrees).

9. Remove to cooling rack. Allow to cool at least 30 minutes before cooking.

Makes 2 large boules (rounds) or 4 small (or 12 small rolls—adjust the cooking time)