You can store this muesli bread in the freezer or eat it fresh. Store in an airtight container for up to two days.
Makes: 1 loaf
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Proving time: 1 hour 30 minutes
- 30g Whitworths walnuts, roughly chopped
- 38g Whitworths cranberries
- 38g Whitworths apricots, roughly chopped
- 25g Whitworths sunflower seeds
- 25g Whitworths seeds
- 50g porridge oats
- 75ml natural yoghurt
- 2 tsp honey
- 150g plain flour
- 125g strong whole meal flour
- 1 tsp fine sea salt
- 7g easy bake yeast
- 150ml warm water
- 1 tbsp sunflower oil
- 38g raisins
- 2 tsp milk
- Reserve 2 tsp oats for the top of the loaf then mix the rest with the yoghurt and honey. Set aside for 15 minutes to soften.
- Meanwhile, mix the flours, salt and yeast in a large bowl together. Make a well in the middle and add the water and the oil, then, then add the oats and the yoghurt mixture.
- Bring the dough together using your hands, then turn out and knead for 15 minutes using the push and pull technique: use the heel of your hand to stretch the dough away from you, then fold it back on itself. Make a quarter turn then repeat and continue until smooth and springy.
- Stretch the dough out into a rough rectangle and, saving 2 tsp; seeds for the top, sprinkle the walnuts, seeds and the dried fruit over the dough and knead it gently until well incorporated and evenly distributed.
- Reshape the dough into a neat oblong and place onto a lined baking tray.Using a serrated knife, gently make a shallow slash down the center of the loaf, brush with milk and scatter on the reserved oats and seeds. Cover with oiled cling film and leave to rise in a warm place for at least 1hour 30 minutes.
- Heat the oven to 200’C (180’C fan) Gas 6. Bake for 35-40 minutes until risen and golden- the loaf should sound hollow when tapped on the bottom.