Múesli is a real staple in european family kitchens, its heathy, convenient and very popular at breakfasts. So why not incorporate the things you like about muesli into a bread? That is exactly how I cameto develop this fruit and nut muesli bread recipe. This bread is just perfect for breakfast, snacking or for a very interesting cheese sandwich. In this muesli bread recipe, I dont simply tip out the muesli box into some bread dough, although thats not a bad idea, in this case I wanted to avoid certain muesli-typical ingredients, like oats and bran-flakes, that would weigh down the bread structure and create too heavy a crumb. So instead I have chosen the add-in muesli ingredients with some “careful” consideration. First thing to consider, what are the tastiest bits that you come across whilst eating muesli? For me that, is the fruity bits, especially cranberries (far too rare in a muesli package) and raisins (ever-present and perfect in bread or muesli). Next, what is the perfect compliment to dried fruits? Nuts of course, almonds or walnuts work very well in this bread. Finally, what can I add to boost the nutritional content? Flaxseeds and sunflower seeds add some very important omega oils, as well as adding some contrasting crunchy structure to the bread crumb. So that is how I settled upon this muesli bread recipe. I baked it for the first time and could hardly wait for it to cool before curiously trying some. I am very pleased with the resulting loaf, its rustic, well risen, has a perfect soft crumb and crunchy crust, its slightly sweet and so delicious simply spread with butter.
Fruit and nut muesli bread recipe
Ingredients for 2 medium loaves
720g warm water
15g instant dried yeast
100g wholewheat flour
100g whole rye flour
800g all purpose (550) wheat flour
75g flaxseeds, crushed or whole
50g sunflower seeds
8 whole walnut halves to decorate (optional!)
1. Combine the water, yeast, sugar, flours and salt in a large bowl, making sure all the flour is well hydrated.
2. Knead the dough with either the dough hook of an electric mixer or by hand for 10 minutes until nice and smooth and elastic. If you are using a mixer, take the time to finish the kneading by hand, with some stretching, folding on your work surface.
3. In a separate bowl, combine all the fruits, nuts and seeds. Then take your dough, flatten it out on your work surface and then sprinkle the fruits, nuts and seeds all over the dough. roll the dough up and then vigourously knead the dough to evenly distribute the add-ins throughout the dough.
4. Then form the muesli dough into a tight ball, place into a large oiled bowl, cover with plastic wrap and leave to rise for 1.5 hours or until at least doubled in size.
5. Once well risen, turn the dough out onto your work surface, gently deflate and divide into 2 evenly sized pieces. Form into tight balls and place seem side down onto a baking sheet. Using a little water to moisten the whole walnuts you can now stick them to the surface of the dough if you choose to add a little nutty embelishment. Leave the dough to re-rise at room temperature for 45-60 minutes. Pre-heat the oven to 250 degrees.
6. When the loaves are fully prooved cut the surface cross-wise with a sharp knife to encourage a good final rise in the oven. Bake at 250degrees with steam for 10 minutes and then reduce to 200 degrees and bake for a further 45 minutes. Cool on a wire rack, slice and enjoy buttered.