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- Muesli Bread
Back Muesli Bread
Packed with seeds, nuts and fruit, this muesli bread makes great toast. Use any variation of filling you like. It's quite hearty, so you won't need to use bread flour for this recipe.
Makes 1 loaf
- 100g porridge oats
- 150ml natural yogurt
- 1 tbsp honey
- 400g plain flour
- 150g strong wholemeal flour
- 2 tsp fine sea salt
- 7g easy bake yeast
- 1 tbsp sunflower oil
- 50g sunflower seeds
- 50g pumpkin seeds
- 75g dried cranberries
- 75g raisins
- 75g soft dried apricots, quartered
- 1 tbsp milk
Total time required
- Preparation time:
- Cooking time:
- Other time: 1 - 1.5 hours proving
You will need 300ml of warm water for this recipe.
- Reserve 2 tsp oats for the top of the loaf then mix the rest with the yogurt and honey. Set aside for 15 minutes to soften.
- Meanwhile, mix the flours, salt and yeast together in a large bowl. Make a well in the middle and add the water and oil, then add the oat and yogurt mixture.
- Bring the dough together using your hands, then turn out and knead for 15 minutes using the push and pull technique: use the heel of your hand to stretch the dough away from you, then fold it back on itself. Make a quarter turn then repeat and continue until smooth and springy.
- Stretch the dough out into a rough rectangle and, saving 2 tsp seeds for the top, sprinkle the seeds and dried fruit over the dough and knead in gently until well incorporated and evenly distributed.
- Reshape the dough into a neat oblong and place on a lined baking tray. Using a serrated knife, gently make a shallow slash down the centre of the loaf, brush with milk and scatter on the reserved oats and seeds. Cover with oiled clingfilm and leave to rise for 1-1.5 hours.
- Heat the oven to 200°C/180°C fan/Gas 6. Bake for 45-50 minutes until risen and golden – the loaf should sound hollow when tapped on the bottom.
- Eat warm or turn out on to a wire rack to cool. Store in an airtight container for up to two days.