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.

Too.
Much.
Hassle.

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.

I.
Just.
Wanted.
Mueslibread.

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!



Mueslibread

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.

Stage 1:

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).

Stage 2:

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!


34 comments:

  1. That looks absolutely amazing with all those seeds. Sending you some buzz!

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  2. Gosh Ruth, what a super loaf. I think it would be too much of a challenge for me, I'm not a very patient cook. But it does look and sound completely scrummy!

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  3. This looks fantastic! What an amazing and tasty looking bread! I really got into soaked dried fruit last year and I love the thought of putting zesty fruit in a lovely rustic, grainy bread. It must be a delicious breakfast bread.

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  4. This bread looks fabulous. I can't get over how many tasty little tidbits I can make out in the last photo. Thank you for simplifying this! (I wouldn't have even tackled the first recipe.)

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  5. Thanks for the tweaking! I am dying to try this out, it looks amazing.

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  6. Great job, Ruth! This broedchen really looks as it should look. Making bread isn't easy at all, but always a true blessing when it comes just as this good. Kudos!

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  7. Oh that bread is beautiful! I have to try this!

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  8. looks like your hard work paid off- this sounds amazing!

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  9. Wow - that is absolutely stunning! I'm SO glad you tweaked it! I just showed it to my honey bunny and he agrees....wow!

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  10. That looks like such an amazing loaf!

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  11. i want to make this! it looks and sounds wonderful :)

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  12. Awesome Recipe...Thanks for posting it dear..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  13. I was hoping a slice of this would come through my letterbox today. Looks delicious!

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  14. Mmmm, looks amazing! In Germny, our breads are very hearty and often have whole oats and other grains, so this sounds like the brad I miss from home. Wonderful recipe!

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  15. Dear Ruth, I would love this bread toasted with marmalade. Thank you for visiting. I always look forward to your visits. Blessings, Catherine xo

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  16. Girlfriend - that is one GLORIOUS loaf of bread - well done! Enjoy your toast in the morning!!!

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  17. Wow this sure is a complex recipe :) but great work on making it up to the Top 9! This bread looks amazing and lol i'd love to put honey on it ~ YUMMY! perfect loaf for breakfast!

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  18. The bread looks delicious:) and it is healthy too. I love the pumpkins seeds you used. Congratulations on making the Foodbuzz Top 9.

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  19. hi i come from denmark (lives there) i have to say you did a damm good job

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  20. I love a good, seedy bread and yours looks great!

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  21. YUM! What's better than good muesli than a bread version!

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  22. I swear you make the BEST breads!

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  23. This is a real honest to goodness mueslibrot ... I haven't had a good loaf since Germany, but this promises to rectify the situation ... I applaud your fiddling about with the recipe!

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  24. I am living in the land of Müsli and the bread looks absolutely yummy.
    I like your blog and nominated it for Liebster Blog Award :D. Check out my blog.

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  25. Great job! I always admire bakers. It's a real science.

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  26. Please see my blog http://tete-a-tete4food.blogspot.com for a surprise! Your blog, from posts to recipes and photos are so worthy of this award!

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  27. That bread looks absolutely amazing! I love your blog, it is so cozy and warm, that's why I gave you a Liebster Blog Award! Please visit my latest post for details (not sure if you already got one, but your blog is really one of my favorites!)

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  28. So impressed with this Ruth. Would love to have your patience to make such a complex bread but it definitely looks as if it's worth the effort.

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  29. To bad I'm gluten free or I'd be all over this

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  30. Just discovered this post and your bread looks so incredibly delicious. I love muesli for breakfast on occasions and I adore bread, so the idea that I can combine the two is genius!

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  31. I tried making one but the product came out with texture like a cake. Can anybody help? Thanks!

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    Replies
    1. Hi, did you follow the recipe above? If so you may not have cooked it for long enough if it was doughy, or it could be that your sourdough starter is not quite firing on all cylinders. Did you revitalise your starter before beginning? It is hard to know what could be wrong without more information. You can email me at ruth (at) breadandmilkandblackberries.com if you want and I will try to help as best I can!

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