Monday, January 28, 2013

Muesli Loaf

I had moving house after new year. This bread is the first one at my new kitchen.
My new kitchen gets lots of sunshine and bigger than before. It is a not gas oven, unfortunately. But it has high power and works well for me. I love it.

I made toasted Muesli.  Oats, pumpkin seeds, sun flower seeds, almond and dry banana chips,almond, dry prune and raisin. 
I roasted oats and seeds, almond, then I added dried fruits. 
I have it for my breakfast with yogurt and honey. 

Of cause, I made bread with the muesli.

The decorated almond on the top got burn.....
But it seems OK. 
It contain lots of fiber and seeds and almond give it texture crunchy. 
I love it have with honey and butter.

I made it with whole meal flour sour dough starter. It makes brownish crumb. 

Muesli Loaf
Sour dough starter
100g Whole meal flour
100g Water
Pinch of yeast

Final dough
300g Bread flour
8g Salt
10g Honey
195g Water
All starter
120g muesli 

Muesli for decorating

1. The day before, in a container, combine whole meal flour, water and yeast, and stir. Set it 10 - 12 hours to ripen at room temperature.

2. In the mixer or bread machine, combine all ingredients except muesli. . Mix it 10 minute till it becomes smooth and elastic.  Then add muesli, and knead it till it is completely combined.

 3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours). 

4. Pour the dough onto floured counter, then deflate it, knead briefly. 
Preshape it and rest it with cover for 20 minutes. 
5. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

6. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Spray water a lot. Sprinkle muesli. Score slant line on the dough with a sharp knife. 
8.  Put the dough at 220℃ with steam with 10 minutes, 180℃ for 10 minutes, 160℃ for  5 minutes until it becomes well brown.

9. Cool them down on the wired rack.

I post it at Yeastspotting.


  1. This is a nice bread blog you have! I made a no knead version of the onion bread you posted back in 2010, delicious. You can watch it in Dutch here:

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