Muesli Bread

Serves makes 1 loaf

Time 1 hour plus resting

Ingredients

3 cups wholemeal spelt flour

1 cup natural muesli

2¼ tsp active dry yeast (1 packet)

1¼ cups warm water (around 40°C)

2 tbsp honey or maple syrup

1 tsp salt

2 tbsp extra virgin olive oil

Extra muesli or oats, for sprinkling on top

Method

In a small bowl, dissolve the honey or maple syrup in warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. This shows the yeast is active.

In a large mixing bowl, combine the wholemeal flour, natural muesli and salt. Stir well to distribute the muesli evenly.

Add the frothy yeast mixture and extra virgin olive oil to the dry ingredients. Mix until a dough forms. If it’s too sticky, add a bit more flour, a tablespoon at a time; if it’s too dry, add a splash more water.

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook attachment for about 5 minutes on medium speed.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release any air bubbles. Shape the dough into a loaf and place it in a greased or parchment-lined 9x5-inch loaf pan.

Cover the pan with a towel and let the dough rise again for about 30-45 minutes, or until it reaches the top of the pan.

While the dough is undergoing its second rise, preheat your oven to 190°C.

Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.