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1
In a preparation bowl, mix together the muesli and milk.
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2
Leave the muesli to soak up the moisture for 10 minutes.
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3
In another bowl, add whole wheat flour, bread flour, raw cane sugar, salt, and dry yeast and mix with a whisk while incorporating some air.
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4
Coat a 18 cm bowl with a thick coat of butter for proofing.
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5
Add muesli to the proofing bowl, and turn the bowl around to let the muesli stick to the sides.
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6
Add the mixture from Step 1, Step 2 and water in a home baking machine.
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7
Start the dough function.
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8
Add shortening after 5 minutes.
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9
When finished, de-gas lightly and rest the dough for 15 minutes.
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10
After resting, flatten out the dough into 15 cm rounds by pounding with your hand.
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11
Roll up the dough into a ball, and seal the bottom tightly.
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12
Put the dough in the bowl from Step 4, seam side up.
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13
Let it rise until it doubles in size
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14
Start preheating the oven to 220C at the right moment.
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15
When the proofing is done, smooth out the dough by pushing with the palm of your hand.
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16
Flip the dough out onto a baking tray lined with parchment paper.
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17
Score the dough 5mm deep.
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18
Pour a little bit of olive oil into the cuts.
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19
Put it in the oven, lower the oven temperature to 190C, and bake for 25 minutes.
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20
When done, cool on a cooling rack.
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21
The finished bread is moist and a little dense.
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22
I like to spread some butter and enjoy with a cup of cafe au lait.
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23
Muesli is a German cereal made with oats, unrefined grains, dried fruits and nuts.
