Monday, February 15, 2021

Muesli Bread (David Evans)

 2 cups warm water (110F-115F)

2 T honey

2T Active Dry Yeast

4 - 4.5 cups unbleached white flour

1 cup rolled oats

1 cup whole grain flour (rye, corn, brown rice, oat or millet)

1/2 cup chopped dried apricots

1/2 cup raisins or other dried fruit

1 apple, peeled, cored and chopped

1/4 cup chopped walnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

1/4 cup oat bran or wheat bran

1 T Salt

In a mixer, mix together water and honey. Sprinkle yeast over all. Set aside to proof. Then stir in 2 cups of the unbleached flour and mix for 3 minutes. Add unbleached flour for later.

Turn out onto a floured counter and knead in enough of the remaining unbleached flour to form workable dough that is slightly sticky. Knead for 10 minutes, or until smooth and elastic. Form into a ball.

Put the dough ball into a lightly oiled bowl. Turn once to coat the dough with oil. let raise for 1 hour. 

Lightly oil a baking sheet

Form dough into a two round loaves and place on the baking sheet. let rise until double. 

Preheat over to 350F. Bake for 45 minutes. 

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