Muesli Bread with raisins, apricot and almonds
Author Notes: This is one of my favorite recipes of all time. I make this muesli bread once a week and I'm totally hooked. Give it a try, and I promise you a good start to your day every morning! —Adele Lifeandthelemons
Makes: 1
-
700
grams Wholemeal flour
-
160
grams Wheat flour
-
50
grams Porridge oats
-
1.75
ounces Lukewarm water
-
1
Envelope dry yeast
-
2
Tbs sugar
-
1
Tbs salt
-
85
grams Dried apricots
-
45
grams Almonds
-
55
grams Raisins
- Take a large bowl, dissolve yeast and sugar in the water. Mix the different flour and porridge oats in another bowl. Stir in 200 grams (7 ounces) of the flour at the time little by little, beating well after each addition. Add the almonds, apricots and raisins. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. This takes about 5 minutes.
- Lightly flour a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in a warm place ( I usually put it on the bathroom floor) until ca. doubled in volume, about 55 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Place the dough into a lightly greased 9x5 inch loaf pan (or whatever pan shape you like). Cover the loave with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 190 degrees C (375 degrees F).
- Brush some egg on top of the bread and bake for 35 minues.
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i can't wait to try this but...
is it really 700 grams of Wholemeal flour ?
and how much is a 1 Envelope of dry yeast ?
AntoniaJames is a trusted source on Bread/Baking.
Joana, this question came up before, and I answered it in the comments, below. I just sent the author of this recipe a note asking her to clarify by responding to your question, and to edit the recipe if necessary (which I'm certain is the case!) Cheers. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Joana, what type of yeast will you be using? And do you have a scale that measures in grams? I don't know what the envelopes are like in Norway, but if we don't get an answer from the author, I can make a recommendation based on the amounts of the other ingredients listed. ;o)
silly me, thanks a lot :)
about the yeast, what i've got here is organic dry yeast and yes I do have a scale :)
AntoniaJames is a trusted source on Bread/Baking.
1 envelope would be about 12 grams, though I would not make this until the water had also been corrected - 1.75 ounces simply cannot be correct, either, and with all of the other ingredients involved, I would not hazard to guess what that should be! Sorry I cannot be of more help. ;o)
thank you very much antonia ! :)
oh, I've just found this http://www.lifeandthelemons...
This looks great! I was thinking about making this this afternoon, but when I got down to doing the weight to volume conversions (I know, I should really get a scale!) it came out to something like 7 (U.S.) cups for one loaf of bread--which seems like a lot. Is that right?
AntoniaJames is a trusted source on Bread/Baking.
That cannot possibly be correct. 200 grams sounds more like it, as that would make the total 360 which, according to the weight/volume measurements on the average bag of all-purpose flour (1 cup = 120 grams) would be three cups. But of course, they author of this recipe will need to confirm that. 1.75 ounces of water cannot possibly be correct either. It would be most helpful if the water were given in grams/milliliters as well. ;o)
Thanks, Antonia! 200g does make more sense. Still going to hold off on making it, though, because I've had terrible luck at being imprecise with whole grain yeast bread recipes.
Thank you Antonia! It's a favorite of mine :) Hope you'll enjoy it!
AntoniaJames is a trusted source on Bread/Baking.
Whoa, this looks amazing. Definitely on the must-try list! ;o)
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