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1
Note there is also inactive rise time of 3 hours.
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Whisk together the flour, muesli, seeds, oats, yeast and salt in a large bowl. Add the water, eggs and honey and mix with a spoon, then allow the dough to rise at room temperature for approximately 2 hours.
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3
The dough can now immediately be used or you can refrigerate it in a lidded (not airtight) container and use within 5 days. Or freeze it for up to 4 weeks in one pound portions.
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4
To make a loaf of bread take a 1 pound portion piece of dough. Make sure your work surface is covered in cornmeal (or flour). Shape the dough into a ball and smooth the surface with wet fingers. Cover loosely with plastic and let it rest for 60 minutes.
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5
Place a baking stone or baking sheet in the middle rack of the oven and preheat the oven to 450u00b0F (225u00b0C).
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6
After the bread has rested make 1/2 inch (1.25 cm) deep slashes in the top of the loaf with a wet serrated bread knife in a cross-pattern. Slide the loaf onto your baking stone. When using a baking sheet make sure you use a sheet of baking parchment paper!
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7
Place a cup of water in a roasting pan or in a heat proof cup. Put it into the oven to keep some moisture in the oven while baking the bread. Bake bread for 45 minutes until it is browned and firm (depending on the size of your loaf baking times require adjustments, so keep a watch on your loaf). Remove from oven. Cool the loaf on a rack before eating.
