Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g rye flour, type 1150
- 300 g wheat flour (whole rain)
- 1 cube yeast, fresh
- 330 ml water, lukewarm
- 150 g muesli, without raisins
- 100 g flour, for processin, also more
- some sugar
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm water. Mix rye flour, whole wheat flour, sugar and breakfast cereal in a large bowl.
- Mix in the water and yeast and knead with the hand mixer / dough hook until a uniform dough is formed.
- Cover and let rise in a warm place.
- Then mill and knead with approx. 100 g flour or more until a good, elastic loaf can be formed, which springs back when light pressure is applied.
- Shape into bread and let rise for another 20 minutes.
- Cut lengthways.
- Bake at 250 degrees convection for 20 minutes, then at 150 degrees for 30-40 minutes.
- Cut only after 24 hours.
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