Weekend muesli bread

Saturday baking time ....can't get better than this.... the smell of homemade bread is priceless ...














Ingredients:


1/4 tsp dry yeast 
60 ml water
80 gr flour
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300 ml water
2 cups of white flour
1 cup wholemeal flour
3/4 cup muesli 
1 tsp honey
1 tsp salt


Method:

The day before you want to bake the bread make the starter: mix up the first three ingredients in a cereal bowl, cover it with plastic wrap and leave it to prove overnight in room temperature for as little as 12 hours up to 24 hours.
Don't be put down by this starter, it is easy to make, you can't go wrong and the result is incredible. 
The texture of the bread is so luxuries, you won't ever use instant yeast again.
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In a large mixing bowl, combine the water with the starter, than add the flour, muesli, honey and sat.
Knead the dough for 10 minutes or so adding more flour/water if needed.
Place the dough in a clean glass bowl that you've oiled before.
Cover the dough with plastic wrap and leave it to prove for 4 hours.
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Place the dough onto a floured working top and fold the dough couple of times. You don't want the air to come out of it.
Cover the dough with flour and leave it to rest for final 30 minutes.
Pre-heat the oven on 220 C.
Place the dough on a baking tray and bake for 15 minutes.
Reduce the temperature to 180 C and bake for further 40 minutes.
Cool it down before you slice the bread.
Best serve with butter.







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