This is the second muesli bread that I made.
The bread was too hard for the first trial.
The muesli I used was kept in the fridge and those dried fruit become drier and hard. So, I needed to add some more liquid in the dough in order to let those dried fruit to absorb some liquid so that they could be softer after baking.
If you use muesli in room temperature, less liquid ( be it milk , juice or water) is used, I guess.
I used Dorset Cereal Muesli to bake this muesli bread.
Muesli Bread:
A) Yeast dough : ( Mix well , leave for 15 mins)
100 g high protein flour
20 g brown sugar
1/2 tsp salt
2 tsp bread machine yeast ( although I didn't use bread machine)
100 ml water
B) Flour dough :
200 g high protein flour
100 g muesli ( it is drier, from the fridge)
2 tbsp (=30 g) milk powder
30 g brown sugar
60 g butter ( room temperature)
80 ml water ( 50 ml water is added for the first time, 10 ml was added each time. Control the liquid used if muesli is in room temperature)
1 tsp cinnamon powder
1 tsp nutmeg powder
1 tsp cinnamon powder
1 tsp nutmeg powder
100 g chopped dried apricot
Method:
1. Dough A + dough B---- knead for 20 mins.
2. Proof ( mixture 1) for one and a half hour (1 1/2 hour).
3. Roll flat the dough at least 2 times after 1 1/2 hour of proofing.
4. + chopped dried apricot. Knead for 10 mins.
5. Shape it in the bread pan. Proof for 1 hour again.
6. Brush water on top of the dough before baking.
7. Oven temperature : 180 C.
Baking time : 45 -50 mins.
After the second proofing ........before going into the oven.
I didn't get the photo shoot after the bread was done because it was late night.
Breakfast : Apricot muesli bread with butter - the next day
