Friday, July 11, 2008

German Muesli Bread

This picture is updated on Aug 12.

This is another of our favourite bread, grainy & wholesome. JF is not a great fan though, because there's a lot of grains & seeds in it but I make sure she finish the whole slice on her plate each time I make this bread. The recipe is adapted from Celebrity Chefs' Cookbooks, Don Yong's Bread Winners.


280g High protein flour
80g Multigrain (leave some for coating the top)
40g Wheat bran *
12g Dry wheat gluten *
6g Bread improver *
8g Instant dry yeast
30g Sugar
8g Salt
260g Cold water
30g Butter
120g Raisins
100g Chopped walnuts *

With an electric mixer & dough hook at low speed, mix the dry ingredients for 1 min, add water & mix on low speed for another 2 mins. Add butter & mix on medium speed for 12-15 mins until dough is fully developed. Add raisins & walnuts on low speed.
Place the dough into a large greased bowl & let it rise in a warm place for 1hr until dough doubles up in size. Divide the dough into 3 pcs, each 350g, roll the dough pcs out with a rolling pin. Mould each pc firmly into a cylindrical shape, the length of a appropriate baking tin. Wet the surface & coat with multigrain.
Prove the dough pcs for 1hr until double in size. Bake at 200 degress for 25mins.

* I change the wheat bran to wholemeal flour & omitted the dry wheat gluten cos' it's not available in KK. The bread improver is also left out as I make my bread without any bread softener. I've used dried fig & cranberries instead of raisins & left the walnuts out too, my girls don't like walnuts ! I've double the recipe to 1.5x & made two bigger loaves, the other loaf is too camera shy cos' it was deformed by me, haha ! In our weather the second proving only took about 40 mins.


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