Andy of SpittoonExtra chose dried fruit and nuts for the 14 th edition of „Waiter there’s something in my…“ The first thought reading nuts and dried fruit was: müesli. The „e“ after the umlaut is important in Swiss-German, without it means „little mouse“. I am a passionate bread baker, so I partake this round with
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It is great just buttered but also with cheese, jam or honey.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Müesli Bread |
| Categories: | Baking, Yeast |
| Yield: | 2 Loaves |
| 2 | 2-l rectangular baking tins | ||
| H | DAY 1 SCALDING | ||
| 125 | grams | Wholemeal flour | |
| 250 | grams | Water, 2.5 dl | |
| H | DAY 2 | ||
| 50 | grams | Raisins * | |
| 50 | grams | Sunflower seeds | |
| 50 | grams | Pumpkin seeds | |
| 50 | grams | Chopped walnuts | |
| H | KNEADING | ||
| 575 | grams | Wholemeal flour | |
| 50 | grams | Butter | |
| 50 | grams | Set honey | |
| 250 | grams | Full-fat milk, 2.5 dl | |
| 25 | grams | Yeast | |
| 18 | grams | Sea salt | |
| 25 | grams | Butter for the tins | |
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Jan Hedh Artisan Breads *ISBN 978-1510712522 |
| Edited *RK* 05/26/2008 by | |
| Ulrike Westphal |
Ideal dough temperature 26°C.
DAY 1 SCALDING
Put the flour in a mixing bowl. Pour the boiling water over the flour and stir until you have a smooth porridge-like mixture. Cover with cling-film and leave at room temperature for 24 hours.
DAY 2
1. Soak the raisins in plenty of cold water for 30 minutes and drain in a sieve.
2. Preheat the oven to 200°C. Toast the sunflower and pumpkin seeds until golden brown. Cool.
KNEADING
1. Put the scalded flour mixture in the mixing bowl. Weigh flour, butter, honey and the yeast/milk mixture. ** Knead the dough for 13 minutes on the lowest speed. Add salt and knead on a slightly higher speed for another 7 minutes. Test for elasticity.
2. Work in the raisins, sunflower and pumpkin seeds and walnuts.
3. Place the dough in a lightly oiled lidded plastic container an leave for 60 minutes, knock back the dough once during rising.
4. Turn out on a floured work surface and divide it in two. Shape two long rolls and cut each up into six pieces. Butter two 2-l baking tins, shape the dough pieces into oblong rolls and place them side by side in the tins. Glaze lightly with water and sprinkle with oatmeal.
5. Cover with a tea-towel and put the tins in the unheated oven. Leave to rise until doubled in size. Remove the bread from the oven.
6. Preheat the oven to 250°C. Return the bread to the oven and spray them generously with water.
7. Lower the heat to 180°C after 5 minutes.
8. Bake for approx. 40 minutes. Use a thermometer to check if the bread is ready (98°C).
9. Take out the loaves, remove the tins and put the bread back in the oven for another 5 minutes for an even crust all round.
Suitable for freezing and good for toasting.
* 50 g dried apricots, chopped
** I added 50 ml of soaking liquid
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It looks so tasty. I’ll bet it’s wonderful with cheese for breakfast.
Sieht lecker aus und ich esse ‚für mein Leben gerne‘ Müsli…so hoffe ich sehr, dass das Rezept auch noch auf Deutsch eingestellt wird ?!!
Your bread looks fabulous. I’m curious about the scalding the flour step. Do you know what the purpose of that is?
Es ist schon lustig, genau dieses Buch liegt momentan ganz oben auf meinem ToDo-Bücherstapel. Nachdem dieses Brot so appetitlich aussieht, werde ich das Buch heute noch in Augenschein nehmen.
REPLY:
Yeasted breads tend to dry out easily. To prevent this the scalding increases the water content.