German Muesli Bread
Yet another short post. I made this mini loaf of bread earlier this month during my team's teambuilding at Malaysian Institute of Baking. Have fun with the recipe =)
Preparing the Sponge
- 385g bread flour
- 4g instant active dry yeast
- 231ml cold water
1. To prepare the sponge, mix flour, yeast and water for 3 minutes on slow speed. The sponge should be cool, feels dry and slightly firm.
2. Ferment the sponge by placing in an air-tight container for 3 to 4 hours. The sponge should raise three times its original volume.
Preparing the Dough
- 9g instant active dry yeast
- 127g cold water
- 110g multigrain
- 55g wheat bran/oat bran
- 11g salt
- 44g sugar
- 8g bread improver
- 17g wheat gluten
- 44g butter
- 138g chopped walnuts
- 165g raisin
1. Add all the dry ingredients except butter, walnuts and raisins into the mixing bowl.
2. Add cold water, the sponge and knead (low speed if using machine) for about 5 minutes. The mixture should form a lump.
3. Continue mixing, knead harder. (Medium speed if using machine) Knead for another 15 minutes or until you feel that the yeast have started fermenting.
4. Add butter and continue to knead until you are able to stretch the bread dough into a thin film.
5. Fold in walnuts and raisins. Knead for a minute.
6. Quarter the dough and mould the dough round. Leave it aside, covered, for 15 minutes.
To bake
1. Roll out the dough with a rolling pin (powder the roiling pin and dough a little to make sure the dough don't stick). Fold the dough into three. Turn the dough 90 degrees and roll it out again.
2. Roll the dough inwards towards you, pressing the dough slightly down to stick to the bottom. Wet the top of the dough with water and sprinkle some extra multigrain.
3. Put aside (or in a proofer) for an hour or until the dough rise double the original size.
4. Bake at 200C for about 25 minutes.
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