The perfect loaf for when you’ve got to dash out the door before breakfast. Made with museli, dried fruit and nuts, and whole wheat and white flours, it’s as nutricious as it is delicious! Make two, and you can freeze one to always have on hand.
STEP 1: Proof yeast
- 1-1/2 cups milk, warmed to 110 degrees
- 2 1/4 teaspoons yeast (1 envelope)
- 3 Tbsp brown sugar
Put the milk, yeast and brown sugar into the bowl of a stand mixer. Wisk to combine, then let rest for 5 minutes.
STEP 2: Prepare autolyse
- 240 g bread flour
- 120 g whole wheat flour
- 1 cup muesli (my favorite is Bob’s Red Mill Old Country Style Muesli)
- 1 Tbsp vital wheat gluten (optional)
- 1/4 cup raisins
- 1/2 cup dried cranberries
- 1 teaspoon salt
- Add flours, meusli, dried fruit and salt to the bowl.
- Do a quick mix on low speed with the paddle attachment to combine into a “shaggy” dough.
- Remove the paddle, scrapping the dough off with wet fingers.
- Cover with a tea towel, and let rest 20 minutes so flours can absorb the liquid.
STEP 3: Knead dough
- With the dough hook, knead on #2, occasionally scraping the sides with a rubber spatula. Dough should come together after about 4 minutes, where it’s being mixed as one big dough, having come away from the sides.
- Knead on #1 for an additional 4 minutes.
- Lightly dust countertop with flour and turn dough out. Lightly dust top of the dough with flour.
- Knead gently for about a minute to make the dough a little less sticky and shape into a disc.
STEP 4: Proof dough, twice
- Place dough in greased bowl, cover, set aside in a warm place to rise until doubled in size. This can take anywhere from 45 minutes to 2 hours, depending on the temperature of your room.
- Remove dough to lightly floured counter top and preheat oven to 450 degrees.
- Gently flatten dough, then use “head and shoulders” method to roll into a loaf
- Place in lightly 8″ x 10″ greased loaf pan, cover and set aside to rise until it’s 1″ above the rim of the pan, aboaut 20~30 minutes.
STEP 5: Bake!
- Bake at 400 for 25~30 minutes, until inside temperature reaches between190~200 degrees. Watch carefully, you might have to cover the top with foil and/or turn down the temp to 350 if it starts to get too dark and the bread still isn’t done.
- Cool on wire rack, and cool completely before slicing!