Ingredients
The following ingredients have 14 Servings
- 150 ml water (lukewarm)
- 150 ml milk (lukewarm)
- 1 tsp salt
- 80 g sourdough leaven (ripe - refreshed 12 hours before you start making the loaf)
- 200 g strong white bread flour
- 200 g strong brown bread flour
- 80 g Muesli
Instruction
- 12 hours before you start breadmaking, refresh your sourdough starter to your preferred ratios. I use equal quantities of old starter, rye flour and water.
- Keep aside a few ml of the water and milk mixture, and add the salt. Whisk the ripe leaven into the remaining leaven, then add the rest of the ingredients: flour and muesli.
- When risen turn out onto a floured worktop, fold in the muesli (reserving a little to sprinkle the loaf with) then place in to an oiled 1lb loaf tin, sprinkle with the reserved muesli. Leave to rise again for an hour.
- Bake at GM6 / 200C / 400F for about 40 mins, until starting to brown. When cooked the loaf will sound hollow when tapped. Turn out and cool on a wire rack.
