Fruit Muesli German Country-Style Bread

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Fruit Muesli German Country-Style Bread. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Fruit Muesli German Country-Style Bread is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They're fine and they look wonderful. Fruit Muesli German Country-Style Bread is something that I have loved my entire life.

Many things affect the quality of taste from Fruit Muesli German Country-Style Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fruit Muesli German Country-Style Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Fruit Muesli German Country-Style Bread using 12 ingredients and 17 steps. Here is how you can achieve that.

I usually get sick of muesli mixes before finishing them, so I add them in cookies and breads.

I used fruit muesli today. Use your favorite Muesli. Recipe by La Land

Ingredients and spices that need to be Make ready to make Fruit Muesli German Country-Style Bread:

1. 80 grams ○Muesli
2. 25 grams ○Milk
3. 160 grams ●Whole wheat flour
4. 85 grams ●Bread (strong) flour
5. 13 grams ●Raw cane sugar
6. 5 grams ●Salt
7. 3 grams ●Dry yeast
8. 13 grams Shortening
9. 175 grams Water (cold)
10. 1 Unsalted butter for proofing bowl
11. 1 Muesli for proofing bowl
12. 1 Olive oil for scoring

Steps to make to make Fruit Muesli German Country-Style Bread

1. In a preparation bowl, mix together the muesli and milk. Leave the muesli to soak up the moisture for 10 minutes.
2. In another bowl, add whole wheat flour, bread flour, raw cane sugar, salt, and dry yeast and mix with a whisk while incorporating some air.
3. Coat a 18 cm bowl with a thick coat of butter for proofing.
4. Add muesli to the proofing bowl, and turn the bowl around to let the muesli stick to the sides.
5. Add the mixture from Step 1, Step 2 and water in a home baking machine. Start the dough function. Add shortening after 5 minutes.
6. When finished, de-gas lightly and rest the dough for 15 minutes.
7. After resting, flatten out the dough into 15 cm rounds by pounding with your hand.
8. Roll up the dough into a ball, and seal the bottom tightly.
9. Put the dough in the bowl from Step 4, seam side up. Let it rise until it doubles in size
10. Start preheating the oven to 220℃ at the right moment.
11. When the proofing is done, smooth out the dough by pushing with the palm of your hand.
12. Flip the dough out onto a baking tray lined with parchment paper.
13. Score the dough 5mm deep.
14. Pour a little bit of olive oil into the cuts. Put it in the oven, lower the oven temperature to 190℃, and bake for 25 minutes.
15. When done, cool on a cooling rack.
16. The finished bread is moist and a little dense. I like to spread some butter and enjoy with a cup of cafe au lait.
17. Muesli is a German cereal made with oats, unrefined grains, dried fruits and nuts.

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