Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fruit muesli german country-style bread. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
I cannot stop eating this bread, it is so tasty, especially toasted. It is crumbly indeed, but it is the nature of rye breads. European Made Muesli loaded with Fruit.
Fruit Muesli German Country-Style Bread is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Fruit Muesli German Country-Style Bread is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have fruit muesli german country-style bread using 12 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Fruit Muesli German Country-Style Bread:
- Make ready 80 grams ○Muesli
- Take 25 grams ○Milk
- Prepare 160 grams ●Whole wheat flour
- Get 85 grams ●Bread (strong) flour
- Make ready 13 grams ●Raw cane sugar
- Prepare 5 grams ●Salt
- Prepare 3 grams ●Dry yeast
- Get 13 grams Shortening
- Make ready 175 grams Water (cold)
- Make ready 1 Unsalted butter for proofing bowl
- Take 1 Muesli for proofing bowl
- Prepare 1 Olive oil for scoring
Muesli Bread, Small No Knead Muesli Bread Balls, Muesli Bread. Which kind of bread are you looking for? Muesli originated in Switzerland by a physician named Maximilian Bircher-Benner. His version, often referred to as "Bircher muesli," consisted of raw oats, grated apples, and chopped nuts mixed with lemon juice, water, and sweetened condensed milk.
Instructions to make Fruit Muesli German Country-Style Bread:
- In a preparation bowl, mix together the muesli and milk. Leave the muesli to soak up the moisture for 10 minutes.
- 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.
- Coat a 18 cm bowl with a thick coat of butter for proofing.
- Add muesli to the proofing bowl, and turn the bowl around to let the muesli stick to the sides.
- Add the mixture from Step 1, Step 2 and water in a home baking machine. Start the dough function. Add shortening after 5 minutes.
- When finished, de-gas lightly and rest the dough for 15 minutes.
- After resting, flatten out the dough into 15 cm rounds by pounding with your hand.
- Roll up the dough into a ball, and seal the bottom tightly.
- Put the dough in the bowl from Step 4, seam side up. Let it rise until it doubles in size
- Start preheating the oven to 220℃ at the right moment.
- When the proofing is done, smooth out the dough by pushing with the palm of your hand.
- Flip the dough out onto a baking tray lined with parchment paper.
- Score the dough 5mm deep.
- 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.
- When done, cool on a cooling rack.
- The finished bread is moist and a little dense. I like to spread some butter and enjoy with a cup of cafe au lait.
- Muesli is a German cereal made with oats, unrefined grains, dried fruits and nuts.
My version of Tartine style bread. For a complete description of the process and additional pictures please visit. Note: while there are multiple steps to this recipe, this German farmer's bread is broken down into workable categories to help you better plan for preparation and baking. Arabic Chinese (Simplified) Dutch English French German Italian Portuguese Russian Spanish. apricots, currants and sultanas, blended with barley and wholegrain wheat so you get the goodness of wholesome ingredients in a delicious low fat muesli. Would like something with spicy flavours/fruit bread style, perhaps Burgen could bring out another version with.
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