Rye and muesli raisin nut loaf (or brick)
Tina, this is for you since you asked after me. It’s true I’ve not been around. I have made your bread twice since you made it but never posted it. I made quite a few changes. This was the second loaf which I particularly loved. It is indeed a very heavy loaf. I joke and call it a brick. But, oh my, it’s really delicious!! My husband loved it too. It’s great straight out of the oven especially and then toasted the next day.
My guess is most people wouldn’t like this, however, I do think those who would like it will know who they are!
In any case, it truly is a lazy cook’s bread. My kind of bread. I really know nothing about bread and was easily pleased.
- 2 ¾ cups bread flour (I used whole grain rye flour)
- 2 cups oaty unsugared muesli (this includes raisins, dates and nuts in my mixture)
- 1 cup additional raisins
- 1 cup chopped walnuts
- 2 ½ teaspoons or 1 package rapid-rise or instant yeast
- 1/8 cup organic sugar
- 1 teaspoon table salt
- 1 tsp cinnamon
- 1 cup milk
- 1 cup water
Mix flour, muesli, yeast and salt and cinnamon in a bowl. Stir that up to get the yeast nicely spread out and then add the additional raisins and nuts.
Pour in the milk and water, and then stir to mix. It will be thick…very thick. (as Tina wrote…I’ve lifted some of this from your post!)
Transfer to a greased loaf pan. (note: neither time I’ve made it have I greased it well enough and had some problems with sticking) Put in a cold oven, turning it immediately to 225 degrees. Leave at this temperature for 45 minutes.
After 45 minutes, turn temp up to 350 and leave for 1 hour. It should be golden brown and done by then. Slip it out of the pan and let cool. This is incredibly dense bread.