Every now and then I would miss my German breads ... one of my most favourite bread is the German mueslie bread. Nothing is better then waking up to the smell of fresh baked bread. Since the boys go to sleep pretty early, by latest 8 pm, I am free to do anything the whole evening. Damian was gone to spend time with Todd yesterday, so I spent my time making my German mueslie bread and watched "It's complicated" .... I love those type of lazy evenings. If you have never tried making your own bread, you should. It's so rewarding. Watching your dough raise from this tiny little ball into this huge ball .... then kneading it and getting all your anger and frustration out at the same time ...... therapeutic !!!! Try it out, you would not regret it !!German Mueslie Bread, adapted from Petra Holzapfel
130 g water
150 g milk
100 g 5-grain rolled cereal mix
15 g honey
50 g hazelnuts
75 g dried apricots
25 g shelled pistachios
25 g dried cranberries
50 g water
15 g fresh yeast
375 g wheat flour (type 1050)
10 g salt
1 egg
topping: rolled oats or nuts
Step 1:
Add the 5-grain rolled cereal mix, the milk, 130 g water and honey to the bowl of your food processor, stir and let soak for about 30 minutes.
Step 2:
Coarsely chop the dried apricots, then mix with the cranberries, the hazelnuts and the pistachios.
Step 3:
Dissolve the yeast in 50 g water, then add to the soaked grains, together with the flour. Knead slowly for 2 or 3 minutes, then sprinkle over the salt and knead again until the dough comes off the sides of the bowl cleanly.
Step 4:
Spread the dough on a floured surface like a rectangle, sprinkle over the fruits and nuts, then fold the dough like a letter. Knead until fruits and nuts are evenly worked in. Form a ball and put in a slightly oiled bowl, where the dough should double its volume in about one hour covered with cloth/saran wrap in a warm and draft free spot (I turn on my oven for 3 - 5 minutes then off, add a glass of water on the side and leave my bowl of dough to proove inside the oven).
Step 5:
Divide into two equally sized pieces and form to nice little longish breads, taking care that the surface stays as intact as possible. Brush with the beat egg and sprinkle with either rolled oats or chopped nuts. Cover with foil and let rest one last time for about 30 minutes. Preheat the oven to 220°C (430°F) with either a backing stone or a baking sheet on middle level.
Step 6:
Cover the hot baking stone or sheet with parchment paper and place the breads on it. Spray some water on the oven walls to create steam (enhances the crust) and quickly close the oven door again. Discard the parchment paper after 20 minutes and bake 5 to 10 more minutes (cover with aluminium foil, if the bread or the nuts get too dark too quickly).
Step 7:
Take out of the oven and let cool on a wire rack.
Enjoy !!!
130 g water
150 g milk
100 g 5-grain rolled cereal mix
15 g honey
50 g hazelnuts
75 g dried apricots
25 g shelled pistachios
25 g dried cranberries
50 g water
15 g fresh yeast
375 g wheat flour (type 1050)
10 g salt
1 egg
topping: rolled oats or nuts
Step 1:
Add the 5-grain rolled cereal mix, the milk, 130 g water and honey to the bowl of your food processor, stir and let soak for about 30 minutes.
Step 2:
Coarsely chop the dried apricots, then mix with the cranberries, the hazelnuts and the pistachios.
Step 3:
Dissolve the yeast in 50 g water, then add to the soaked grains, together with the flour. Knead slowly for 2 or 3 minutes, then sprinkle over the salt and knead again until the dough comes off the sides of the bowl cleanly.
Step 4:
Spread the dough on a floured surface like a rectangle, sprinkle over the fruits and nuts, then fold the dough like a letter. Knead until fruits and nuts are evenly worked in. Form a ball and put in a slightly oiled bowl, where the dough should double its volume in about one hour covered with cloth/saran wrap in a warm and draft free spot (I turn on my oven for 3 - 5 minutes then off, add a glass of water on the side and leave my bowl of dough to proove inside the oven).
Step 5:
Divide into two equally sized pieces and form to nice little longish breads, taking care that the surface stays as intact as possible. Brush with the beat egg and sprinkle with either rolled oats or chopped nuts. Cover with foil and let rest one last time for about 30 minutes. Preheat the oven to 220°C (430°F) with either a backing stone or a baking sheet on middle level.
Step 6:
Cover the hot baking stone or sheet with parchment paper and place the breads on it. Spray some water on the oven walls to create steam (enhances the crust) and quickly close the oven door again. Discard the parchment paper after 20 minutes and bake 5 to 10 more minutes (cover with aluminium foil, if the bread or the nuts get too dark too quickly).
Step 7:
Take out of the oven and let cool on a wire rack.
Enjoy !!!
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