Muesli bread with almond butter

Muesli bread with almond butter

By
From
Breakfast: Morning, Noon & Night
Makes
1
Photographer
Danielle Wood

On a lazy Sunday morning, in your PJs and bed hair, this is the type of bread you want to be opening the oven door for. Slather in copious amounts of almond butter and jam.

Ingredients

Quantity Ingredient
450g plain flour, plus extra for dusting
60g wholemeal flour
1/2 tablespoon salt
3/4 tablespoon fast-action yeast
360ml warm water
oil, for greasing
50g pumpkin seeds
50g almonds, with skins on
25g raisins
25g dried cranberries

For the almond butter

Quantity Ingredient
300g almonds, roasted, with skin on
1-2 tablespoons groundnut oil

Method

  1. To make the loaf, combine the flours with the salt and yeast in a large bowl. Pour over the warm water and stir till combined using a spoon or your hands. Lift the dough out and lightly oil the bowl. Put the dough back in the bowl, cover with a tea towel and let it rise in the fridge for 2 hours.
  2. Remove from the fridge and add the pumpkin seeds, almonds, raisins and cranberries, and knead until just combined, keeping the nuts and fruits inside the dough.
  3. Shape the dough into a smooth ball and put it on baking parchment on a baking tray. Sift a light layer of flour over the top to help it stay moist. Rest for between 45 minutes to 1 hour – the dough will naturally spread out into a round loaf shape.
  4. Preheat the oven to 230°C. Pour 360 ml of water into a high-sided roasting tin and put it on the bottom shelf of the oven. This will give the dough that lovely brown bakery-bought look, I promise.
  5. Slash the top of the dough with a sharp knife, making 5 mm deep cuts. Put the bread in the middle of the oven and bake for 25–35 minutes until a deep golden brown. Remove from the oven and cool the bread on a rack. You can also take out the roasting tin now.
  6. To make the almond butter, blend the almonds in a food processor. Scrape the sides down using a spatula and blend again till really smooth. Transfer to a small bowl or jar and top with the oil. This is ready to use straight away.
Tags:
breakfast
brunch
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