Muesli Loaf
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If you're like us, the grandchildren have been to stay and you're left with a half bag of Muesli,
Although Museli is Swiss in origin, the word is an Alemannic diminutive of Mues which translates as 'mush' or, more kindly, 'puree' and was originally invented as a hospital food.
It's hard to know what to do with it if it's not your breakfast cereal of choice....but never fear, it can contribute to a great-tasting loaf.
INGREDIENTS
339 gms strong white bread flour
225 gms wholemeal / wholegrain flour
113 gms muesli (unsweetened)
7 gms crushed sea salt
25 gms unsalted butter (softened)
375 gms tepid water
7 gms instant active yeast
10 gms dark sugar
METHOD
Mix the dry ingredients together and slowly add the wet ingredients, bringing the mix together.
Knead until you have a soft dough.
Place in a lightly oiled bowl, cover and leave in a warm spot to double in volume.
Tip out onto a lightly oiled surface, knead briefly (this has the same effect as knocking back or de-gassing) and then divide and shape, as necessary to fill prepared loaf tins.
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| I sprinkled a few malt flakes into the bottom of the prepared tins and scattered a few on the top for added taste. |
Half-fill the prepared loaf tins and then proof until the shoulders of the dough have risen to the top of the tin. The dough is then ready for baking.
Cover the dough and leave in a warm place until the dough has proofed as in the guidelines above.
Bake for 30 minutes until golden brown and hollow when tapped on the underneath.
Leave to fully cool before slicing.
and the crumb...with a rogue sultana!
Happy Baking...
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