Garden Love Sweet Muesli Bread with Sourdough and Buttermilk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 4 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g sourdouh (rye)
- 300 g wheat flour, type 550
- 100 g rye flour, type 1150
- 140 g flour (5 rain)
- 10 g yeast, fresh
- 200 ml buttermilk
- 150 ml water, if necessary a little more
- 15 g salt
- 150 g muesli, your choice, I use chocolate amaranth muesli
- 3 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Put the sourdough, buttermilk, water, honey in a bowl, crumble in the yeast), add flour, salt and muesli. Knead the dough very well to form a homogeneous mass. If it is too dry, add a little more water. You should knead for at least 15 minutes. That works very well in the BBA.
- Let the dough rest for an hour.
- Knead again and place in a floured proving basket or in a greased dish, let rise for about 2 hours.
- Preheat the oven to 240 degrees. Cut the surface of the bread crosswise several times, this works well with the help of an oiled knife blade, moisten well, put in the oven, steam well. After 10 minutes, reduce the temperature to 180-190 degrees. Since my oven bakes very brown, 180 degrees is enough for me. Use the first 15 minutes of the baking time to spray the bread properly several times to create a good crust.
- The total baking time is 50 minutes, bake the last 15 minutes when using a pan without a pan. At the end of the baking time, place the bread on a wire rack, moisten it properly and let it cool down.
- The bread is not too sweet, it tastes delicious with jam, honey or Nutella.
- Tip:
- The honey can be replaced with sugar beet syrup.
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