Bread and Better

Bread and Better

Monday, 11 January 2016

Muesli Bread

I am normally a bit dubious of trying so- called 'healthy' breads, but I love muesli and had seen versions of this recipe floating around for a while, so I thought I would give it a go.
  The oats seem to dissolve into the dough but they definitely still add texture and taste. I enjoyed a couple of slices toasted with a healthy dollop of peanut butter.




For the loaf:

450g strong white flour
7g dried yeast
10g salt
250ml milk (I used semi-skimmed, you could use full fat also)
150g Muesli (plus more to sprinkle on top)


Place the flour into a bowl and rub the yeast into one side.
Add the rest of the ingredients and mix until it comes together into a dough (adding more milk if needed).
Knead for around 10 minutes of until the dough becomes smooth and elastic.
Place back the the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
When the dough is ready, shape it into a round loaf and place onto a lined baking tray (I use a non-stick mat, you could lightly oil your tray or dust it with a little flour).
Cover with a tea towel and leave to rise for about half and hour, or until the loaf has risen by half.
Pre-heat the oven to 200 degrees C.
When the loaf has risen, brush the top with a little milk and sprinkle over a handful of muesli.
Bake for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Cool a little on a wire rack before serving.



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