Muesli and raisin bread

Muesli and raisin bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 175 gr sultana’s
  • 75 gr dried apricots
  • 280 ml milk
  • 15 gr yeast
  • 30 gr sugar
  • 250 gr white flour
  • 250 gr wholemeal flour
  • 8 gr salt
  • 25 gr butter
  • 1 egg
  • 100 gr hazelnuts
  • 50 gr muesli
  • 75 gr almonds
  • 25 gr oats
  1. Soak the sultana’s and apricots in hot water for at least 15 minutes.
  2. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  3. Add wholemeal flour, white flour, the salt, and the egg. Knead the dough until elastic and smooth.
  4. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot, about 90 min.
  5. Grease a cake tin and line the base with baking paper.
  6. Drain the sultana’s and apricots and add them with the muesli, hazelnuts and almonds to the dough.
  7. Knead the fruit and nuts through the dough, shape it and place it in the tin. Make an incision along the top.
  8. Brush the top with some water and cover with the oats.
  9. Let the bread prove, in a draft free spot and covered with cling film, until doubled in size, about 90 min.
  10. Preheat the oven to 180˚C.
  11. Bake the bread for 30 min or until golden and done.
  12. Let the bread cool on a wire rack before slicing.
Stuff to know
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Make individual buns.
Coat the top with oats or seeds.