Sunday, 22 January 2012
Mueslibrød / Mueslibread
This bread has been a long time in the making.
It's a fruity, zesty, seeded loaf, with lots of rye grains for texture and taste. Perfect slathered with butter, or toasted with marmalade.
Not for cheese sandwiches though. For those you can try one of these.
The recipe started off in this book, but was a little too complicated for my liking. To make the muesli bread, you had to first make a white bread dough, then make a Danish rye bread dough, mix a proportion of each together, add some fruit and stuff that had been soaking overnight, blah, blah.
Yes - even for me!
So the first time I tried it, I followed each recipe to the letter, and, because of the way the recipes were written, I ended up with differing amounts of extra mixture of both - I was forced to bake out two loaves of hard-core Danish rye bread, and a small white roll with the leftovers.
So I reduced the quantities, did away with the overnight soaking, simplified the ingredients list, and tried again. Here is the result. If you try it I think you'll agree it's quite marvellous!
Recipe adapted from Åpentbakeri's fantastic (but out of print) book, Brød
Makes 2 loaves
This is another two-stage bread recipe. That means that the first stage involves soaking some of the ingredients, and the baking takes place later.You can do stage 1 in the evening and then stage 2 the following day, or you can do stage 1 in the morning or early afternoon and then stage 2 a little later.
For the fruit soak:
100 ml hot water from the kettle (if the kettle is freshly boiled, leave it for a minute to cool down a bit)
Zest of an orange
Half an orange (without peel)
Zest of a lemon
Half a lemon (without peel)
Half an apple (including peel)
80 g dried cranberries (or other dried fruit)
50 g dried apricots (or other dried fruit)
80 g pumpkin seeds
Chop the fruit into bite sized pieces and then stir all the ingredients together in a small bowl. Cover the bowl with a lid or a piece if plastic wrap, and leave to stand at room temperature while you continue (or overnight).
For the rye soak:
330 ml boiling water
250 g whole rye grains
150 g linseed
Place the grains and seeds into a medium bowl. Cover with boiling water and mix thoroughly. The mixture will become gluey in texture - this is exactly how it should be! Leave the mixture to stand at room temperature until it has cooled to room temperature (or overnight).
For the basic dough:
750 g strong wheat bread flour
30 g salt
7 g fast action dried yeast (one packet)
430 g / 430 ml lukewarm water (blood heat or 37°C if you have a thermometer)
70 g / 70 ml lukewarm water (to be reserved)
For the rye-muesli mix:
160 g / 160 ml lukewarm water
90 g wheat flour
130 g rye flour
25 g malt extract
100 g rye sourdough starter
the rye-soak from yesterday
To make the basic dough:
Place the wheat flour, salt, yeast and 430 g water in the bowl of a stand mixer. Using the lowest speed and your dough hook, mix the dough for three minutes. Increase the speed a little and continue to knead for 6 minutes, adding a little of the remaining 70 ml water from time to time as you go (I used speeds 3 and 4 out of 10 on my KitchenAid). The dough should now be smooth, and should be pulling away from the sides of the bowl.
Let the dough rest at room temperature while you make the rye-muesli mix.
To make the rye-muesli mix:
Place all the ingredients for the rye-muesli mix into a large bowl, and mix thoroughly with a wooden spoon. The mixture will be very wet.
To mix the final dough and bake the bread:
Add the rye-muesli mix to basic dough, in the bowl of the stand mixer. Knead with your mixer on a low setting for three or four minutes until thoroughly combined. Make sure you stop every 30 seconds or so to scrape down the dough hook and sides of the bowl, otherwise the mixtures have a tendency to stay separate. This might seem like a hassle but you don't want lumps of dough and lumps of rye mixture, you want it all combined evenly. Once it is thoroughly combined, add the fruit soak from yesterday and continue to knead until the dough is well mixed and smooth.
Leave the dough in the bowl, and cover with plastic wrap. Leave it to rise for 45 minutes or so.
When the dough has been rising for 45 minutes, line two loaf tins with baking parchment, and split the mixture between them. There is no need to try and shape the dough - its very sticky - but you can smooth the tops. Sprinkle some rye flakes, sunflower seeds or linseed on the top of each (I used rye flakes and linseed).
Let the loaves rise again, this time for 30 minutes. Set the oven at 200°C.
When the 30 minutes is up, bake your bread on a rack in the lower third of the oven. It should be done after 50 minutes. A baking thermometer is useful here - the loaves are cooked when they reach 94°C inside.
Cool on a wire rack.
Like most sourdough breads, this bread is best eaten the day after it's baked. That's not to say it isn't nice straight out of the oven, though!