This muesli bread brings all of your favorite breakfast flavors to a delicious loaf of bread with only 7 ingredients
Ingredients
1 1/2 cup
Water
(warm)
3/4 tbsp
Yeast, active dry
3 cup
All-purpose white flour
1/4 cup
Wheat flour, whole wheat
1/2 tbsp
Salt
1/4 cup whole
Almonds, raw
1/4 cup
Pumpkin seeds (pepitas)
1/4 cup
Raisins, seedless (sultana)
1 cup
Water, filtered
(hot)
1 spray (about 1/3 second)
Cooking spray, vegetable oil
Instructions
Combine warm water, yeast, salt, all-purpose, and whole wheat flours in a large mixing bowl and stir with a spoon until well combined. If using a stand mixer, beat at medium speed for about a minute. The result will be a sticky, rough dough.
Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise in the refrigerator for two hours. Alternatively, let rise for 2 hours at room temp and 2 hours in the fridge.
Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface. Knead a few times and then add pumpkin seeds, almonds, and raisins. Knead until just combined, trying to keep the add-ins on the inside of the loaf, or else they’ll get too crisp while baking.
Place on a parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of flour over the top; to help keep the dough moist. Let's rest for 45-60 minutes.
Preheat the oven to 450°F while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.
When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep. Place bread in the oven and carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close the oven door quickly.
Bake the bread for 25 to 35 minutes, or until deep, golden brown. Store leftovers in a plastic bag at room temp.
Remove the bread from the oven and cool on a rack.
