Do you bake bread? No? Why not? Perhaps intimidated by the whole yeast thing? Too complicated? Takes too much time? Then I have the perfect recipe for you: A lovely sweet muesli bread, another definite keeper from fellow food blogger Petra.
I streamlined the recipe’s procedure a little bit, because the last time I prepared this tasty bread, I was running out of time. Nevertheless it tasted deee-li-cious. The bread has been baked in our oven four times now: The first time it was pure curiosity, the second time it made a great gift for a house-warming party, the third time pimped our Sunday breakfast table and the last time I used it to feed the camera team on a day-long shooting. The feedback? Everybody loved it. Try for yourself, either with a mild goat cheese or butter and honey. What else can I say but: Thank you, Petra!
Add the 5-grain rolled cereal mix, the milk, 130 g water and honey to the bowl of your food processor, stir and let soak for about 30 minutes.
Coarsely chop the dried apricots, then mix with the cranberries, the hazelnuts and the pistachios.
Dissolve the yeast in 50 g water, then add to the soaked grains, together with the flour. Knead slowly for 2 or 3 minutes, then sprinkle over the salt and knead again until the dough comes off the sides of the bowl cleanly.
Spread the dough on a floured surface like a rectangle, sprinkle over the fruits and nuts, then fold the dough like a letter. Knead until fruits and nuts are evenly worked in. Form a ball and put in a slightly oiled bowl, where the dough should double its volume in about one hour (covered with cloth in a warm and draft free spot).
Divide into two equally sized pieces and form to nice little longish breads, taking care that the surface stays as intact as possible. Brush with the beat egg and sprinkle with either rolled oats or chopped nuts. Cover with foil and let rest one last time for about 30 minutes. Preheat the oven to 220°C (430°F) with either a backing stone or a baking sheet on middle level.
Cover the hot baking stone or sheet with parchment paper and place the breads on it. Spray some water on the oven walls to create steam (enhances the crust) and quickly close the oven door again. Discard the parchment paper after 20 minutes and bake 5 to 10 more minutes (cover with aluminium foil, if the bread or the nuts get too dark too quickly).
Take out of the oven and let cool on a wire rack.
Recipe source: Petra Holzapfel, adapted
Prep time: about 20 minutes, rising: 1,5 hours, baking: 25-30min.
Ingredients (yield: two small breads):
130 g water
150 g milk
100 g 5-grain rolled cereal mix
15 g honey
50 g hazelnuts
75 g dried apricots
25 g shelled pistachios
25 g dried cranberries
50 g water
15 g fresh yeast
375 g wheat flour (type 1050)
10 g salt
topping: rolled oats or nuts