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450g bread mix
250 ml milk
50g butter
5g salt
15g lightbrown sugar
15g cinnamon
7g dry yeast
200g muesli with nuts&honey
At Driekleur Grutterij - windmill The Four Winds - they sell all kinds of flour mixes to bake your own bread. It's hard to choose one! But today we choose to bake muesli/nuts/honey bread, tasty with some cheese and cherrie compote!
More information about windmill flour or baking bread: http://driekleur.com/
How to make muesli bread
The baking tin we use for this loaf is 23.5x13.5x7.5 cm.
The flour is a mix of wheat, rye and spelt flour.
Heat the milk till lukewarm, turn it off and melt the butter in it.
Mix the flour with the salt, cinnamon and sugar.
Add the milk slowly and keep mixing for 3 minutes.
Add while mixing the dry yeast to the dough.
Knead the dough by hand for another 5 minutes.
The dough should feel elastic, smooth and soft by now.
Place the dough in a big bowl with some flour sprinkled in it.
Cover the bowl with a moist, warm tea towel.
Let the dough rise to double in size in 45 minutes.
Knead the dough quickly by hand once more.
Add the muesli with honey and nuts (AH) and knead it through the dough.
Divide the muesli as evenly as possible through the dough.
Then push out the dough in an oblong shape of 2 cm thickness.
Preheat the oven to 180°c.
Form the dough into a roll and place it in the baking tin.
Place the bread with the seam on the bottom of the tin.
Cover the bread and let it rise for 45 minutes again.
If the bread has doubled in size it's ready for the oven.
Bake the bread a nice golden brown in +/- 45 minutes.
Let the bread cool in the tin for 10 minutes.
Delicious with French cheese and cherry compôte.
Tip! Tap on the bottom of a fresh baked bread, if it sounds hollow the bread is ready.
Tomorrow the recipe for the French cherry compôte with red wine!