Scrumptious muesli bread
Chef Bill Granger says a slice of this loaf will keep you going until lunchtime.
Makes 1 large loaf
100g/3½oz porridge oats, plus 1 tbsp for sprinkling
150ml/¼ pint natural yoghurt
1 tbsp honey
450g/14½oz plain flour, plus extra for dusting
100g/3½oz rye flour
2 tsp salt
2 tsp fast-action dried yeast
1 tbsp light-flavoured oil, plus extra for greasing
100g/3½oz toasted hazelnuts and/or walnut halves
75g/3oz dried apricots, chopped
150g/5oz dried berries such as sour cherries, blueberries and/or cranberries
1 tbsp sesame seeds
2 tbsp sunflower seeds
Combine the oats, yoghurt and honey in a bowl and set aside for 15 minutes.
In a large bowl, mix together the plain and rye flours, salt and yeast. Add the oat-and-honey mixture, the oil and 300ml/½ pint lukewarm water. Knead everything together with your hand, gradually adding more water if needed, until the mixture comes together as a soft, sticky dough. Now cover with a wet cloth and leave it somewhere warm to rise for 1 hour, or until doubled in size.
Turn the dough on to a lightly dusted surface and gently knead in the nuts and dried fruits. Shape into an oblong loaf and place on an oiled baking sheet. Scatter with the seeds and the remaining tablespoon of oats. Cover with a wet cloth and leave to prove for 30 minutes. Bake in a preheated oven at 220C/425F/Gas7 for 10 minutes, then reduce the temperature to 180C/350F/Gas4 and bake for another 30 to 40 minutes, until the under-side of the bread feels hollow when tapped. Cool on a wire rack.