Fruit Muesli German Country-Style Bread
Fruit Muesli German Country-Style Bread

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, fruit muesli german country-style bread. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Fruit Muesli German Country-Style Bread is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Fruit Muesli German Country-Style Bread is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have fruit muesli german country-style bread using 12 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Fruit Muesli German Country-Style Bread:
  1. Make ready 80 grams ○Muesli
  2. Take 25 grams ○Milk
  3. Get 160 grams ●Whole wheat flour
  4. Take 85 grams ●Bread (strong) flour
  5. Make ready 13 grams ●Raw cane sugar
  6. Take 5 grams ●Salt
  7. Take 3 grams ●Dry yeast
  8. Take 13 grams Shortening
  9. Make ready 175 grams Water (cold)
  10. Take 1 Unsalted butter for proofing bowl
  11. Get 1 Muesli for proofing bowl
  12. Make ready 1 Olive oil for scoring

Muesli bread is very simple to make, you just soak some muesli in a little milk (I just used a basic muesli, which was a mix of oats, wheat flakes, flame Once it has risen, knead in some extra dried fruit, whatever you like; I went for dates and sultanas though apricots and cranberries would be lovely. In this video, you'll see how to make a healthy homemade breakfast cereal with oats, dried fruit, nuts, toasted wheat germ, bran, and sunflower seeds. You can substitute your favorite veggies and use any Italian flat bread you choose. Muesli originated in Switzerland by a physician named Maximilian Bircher-Benner.

Instructions to make Fruit Muesli German Country-Style Bread:
  1. In a preparation bowl, mix together the muesli and milk. Leave the muesli to soak up the moisture for 10 minutes.
  2. In another bowl, add whole wheat flour, bread flour, raw cane sugar, salt, and dry yeast and mix with a whisk while incorporating some air.
  3. Coat a 18 cm bowl with a thick coat of butter for proofing.
  4. Add muesli to the proofing bowl, and turn the bowl around to let the muesli stick to the sides.
  5. Add the mixture from Step 1, Step 2 and water in a home baking machine. Start the dough function. Add shortening after 5 minutes.
  6. When finished, de-gas lightly and rest the dough for 15 minutes.
  7. After resting, flatten out the dough into 15 cm rounds by pounding with your hand.
  8. Roll up the dough into a ball, and seal the bottom tightly.
  9. Put the dough in the bowl from Step 4, seam side up. Let it rise until it doubles in size
  10. Start preheating the oven to 220℃ at the right moment.
  11. When the proofing is done, smooth out the dough by pushing with the palm of your hand.
  12. Flip the dough out onto a baking tray lined with parchment paper.
  13. Score the dough 5mm deep.
  14. Pour a little bit of olive oil into the cuts. Put it in the oven, lower the oven temperature to 190℃, and bake for 25 minutes.
  15. When done, cool on a cooling rack.
  16. The finished bread is moist and a little dense. I like to spread some butter and enjoy with a cup of cafe au lait.
  17. Muesli is a German cereal made with oats, unrefined grains, dried fruits and nuts.

His version, often referred to as "Bircher muesli," consisted of raw oats, grated apples, and chopped nuts mixed with lemon juice, water, and sweetened condensed milk. Arabic Chinese (Simplified) Dutch English French German Italian Portuguese Russian Spanish. apricots, currants and sultanas, blended with barley and wholegrain wheat so you get the goodness of wholesome ingredients in a delicious low fat muesli. German-Style Crisp Potato Pancakes Recipe - Food.com. Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe.

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