This is the first time I have baked and blogged along with the bread baking babes as a buddy. Its a nice little monthy event amongst bread bakers who converge on one recipe, chosen by the babe of the month, bake then report back either by blogging or directly on the facebook page.
Its so fun to see subtley different variations of one recipe, all of them looking babe-a-licious.
This month the recipe was chosen by Karen of bake my day and it a great choice. Dean Brettschnieder s Muesli rolls, aptly described in his book “Bread” as the breakfast rolls of champions.
Muesli, when made with whole grain oats, seeds, nuts, dried and fresh fruits is probably the healthiest breakfast there is. Low in saturated fat, low glycemic carbs, full of minerals and vitamins, high in fibre and perfectly balanced with respect to protein and monounsaturated fats. However, even though I am into healthy eating, I very rarely eat muesli for breakfast, why is this? In all honesty, its because breakfast, for me, is always a bread eating opportunity and I love bread too much to substitute it for a bowl of muesli.
So I clearly these muesli rolls are great because, they are super tasty and all the nutrition of homemade muesli is delivered to you in bread form. They are only very slightly sweetened from the dried fruits (no need to add sugar here), they have amazing texture from the crunchy seeds and nuts, and every other bite is a bit of a chocolately treat.
Eat them, plain at any time of day, with cheese for a continental breakfast, or like I did yesterday with nutella to fuel up my seven year old “champion” for his swim training.
Thanks to the bread baking babes for highlighting a superb recipe and for letting me bake along.
I made only two changes to the original recipe; I increased the walnuts and did the bulk ferment overnight in the fridge. Unfortunately, my weekday evenings are just too short to fit in a start to finish bread bake.
Recipe for Dean Brettschnieders Muesli rolls
Ingredients for 15-16 rolls
450g strong bread flour
50g whole wheat flour
40g Jumbo rolled oats
8g dried yeast
20ml olive oil
80g walnuts, chopped
20g sesame seeds
80g sunflower seeds
80g pumpkin seeds
40g dried cranberries
40g dried apricots, chopped
80g chocolate chips
Jumbo rolled oats to decorate.
- Combine the flours, oats, yeast, salt and wet ingredients in a large bowl. Knead for 10 minutes with an electric mixer and dough hook, or by hand. Rest on a floured work surafe for 15 minutes, then stretch, fold and knead a little more until the dough is nice and elastic.
- Assemble to muesli add-ins and then knead into the dough.
- Place the dough into an oiled bowl, cover with plastic wrap and leave int he fridge over night.
- The next morning, take out the doubled in size dough, defalte and fold over on itself 2-3 times, then leave to rest at room temperature for 45 minutes.
- By now the dough has reached room temperature and you can shape into rolls, either by flattening out the dough into a rectangle and cutting into squares or by forming into rounded rolls.
- Leave to re-rise at room temp for 1 hour. Pre-heat your oven to 250 degrees C.
- When your muesli rolls are ready to bake, dampen the surface with a little water, and then sprinkle with jumbo oats.
- Bake with steam at 250 degrees for 10 minutes and then reduce the heat to 200 and bake for a furher 25 minutes.
- Allow to cool, enjoy plain, buttered or with cheese or jam. If any rolls are still hanging around after a couple of days they toast up very nicely.