Individual Muesli Breakfast Breads
Initially, I had planned to clone a commercially produced breakfast bread that I have enjoyed in the past. My experiments did not yield an exact duplicate by any means, but the results of this batch were pleasing, and I’d like to share them with you. These little breads are tender and mildly sweet from the brown sugar, with an added hint of crunch from the muesli. I used Bob’s Red Mill Old Country Style Muesli, since I have it on hand most of the time, and its texture is what I had in mind when developing this recipe. However, bread is very adaptable, and you can undoubtedly use a different combination of muesli-like ingredients to produce a similar result.
- 1/4 teaspoon granulated sugar
- 1 cup warm water
- 2 cups bread flour or unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon vegetable oil (I used corn oil)
- 3 tablespoons brown sugar, packed
- 1 teaspoon salt
- 3/4 cup packaged uncooked muesli (such as Bob's Red Mill), or equivalent combination of oats, seeds, nuts, and dried fruit
- In the bowl of a stand mixer, combine 1 cup warm water with 1/4 teaspoon sugar and 1-1/2 teaspoons dry yeast. Allow to stand for about 10 minutes until foamy.
- Add the bread flour, whole wheat flour, brown sugar, oil, and salt. Mix until a soft dough forms, then blend in the muesli using a dough hook. If necessary, sprinkle with additional bread flour until the dough pulls away from sides of bowl. You may want to knead the dough with your hands at this point, in order to more evenly distribute the muesli throughout.
- Shape the dough into a ball and coat it with a little oil to prevent it from sticking to the bowl. Cover the bowl with plastic wrap or a towel and allow the dough to rise until approximately doubled, about 1 hour.
- Line two baking sheets with parchment paper. Punch down and divide the dough into eight equal portions. Shape each portion into a ball, then flatten it, using your hands or a rolling pin, into an approximately 4” disc. Place the discs on the prepared pans, leaving about 1/12 to 2 inches between each.
- Cover the pans with plastic wrap and allow to stand until puffed, about 15-20 minutes. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
- Uncover and place the pans in the preheated oven. Bake 15 minutes, or until browned on both the top and the bottom.
- Remove from the oven and allow to cool.
Enjoy the breads plain, or split and spread with butter, nut butter, honey, or jam.
These breakfast breads can be frozen and rewarmed later in a toaster oven if desired.
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© 2018 KT Dunn