Muesli loaf
Quick, nutritious and tasty loaf
Ingredients
- 10 g/ ⅓oz instant dried yeast
- 1 tsp sugar optional
- 600 ml warm water
- 500 g/17½oz plain flour
- 400 g/14oz wholemeal flour
- 100 g/3½oz porridge or rolled oats
- 75 g/2⅔oz mixed nuts & seeds
- 100 g/3½oz dried fruit
- 5 g/1⁄16oz salt
Instructions
- In a large measuring jug, add the yeast to the warm water. If your yeast needs a bit of help, stir in a teaspoon of sugar to the mixture
- In a large mixing bowl, add all the dry ingredients and combine. Make a well in the centre
- Once the yeast mixture has begun to bubble, pour into the well of the dry ingredients
- Bring the mixture together with your hands or dough scraper until a large ball is formed
- Empty out the dough ball on to a lightly floured work surface and knead for a good 10 minutes
- Put the dough back into the mixing bowl, cover with cling film and allow to rise in a warm place until doubled in size (about an hour)
- Empty out the dough back onto the lightly floured work surface, knock back and form into a bloomer shape before placing on a large, well-greased baking tray
- Allow to prove again, covered in cling film, in a warm place for another hour
- Preheat the oven to 250ºC/475ºF/Gas mark 9
- Score the top of the loaf diagonally a few times before putting into the hot oven
- After 10 minutes, lower the temperature to 200ºC/400ºF/Gas mark 6
- Cook for a further 20 minutes until the top becomes golden brown and the bottom sounds hollow when knocked
- Allow to cool on a wire rack before slicing and enjoying!