Swiss Muesli Bread

Swiss Muesli Bread

1/3 C. sesame seeds
 1/3 C. flax seeds

 1/2 C. sunflower seeds

 1 C. rolled oats

3 C. rye flour (divided use)

4 C. unbleached white flour (divided use)

1 package instant dry yeast or 1 cube compressed yeast (divided use)

1/2 t. salt

1/3 C. honey

3/8 C. oil

1 C. raisins

1 C. broken pecans
Mix sesame, flax and sunflower seeds, rolled oats and 1 1/2 cups rye flour. Stir in 1 1/2 cups warm water; let mixture sit overnight.

In another bowl, mix 2 cups white flour, 1 cup warm water and 1/4 packet or 1/2 cube of yeast (if using compressed yeast, dissolve it in part of the water). Cover tightly, and refrigerate overnight.

The next day, combine seed mixture and yeast mixture; add remaining 2 cups of white flour and 1 1/2 cups rye flour, salt, honey, oil and remaining yeast. Using a mixer with a dough hook, mix for 5 minutes, or knead for 7 minutes by hand. Add raisins and pecans after mixing the dough.

Let the dough rest for about 30 minutes; divide into two equal pieces. Work each piece until it is round, then shape into a loaf form. Place loaves on a greased baking sheet (sprinkle with corn meal after greasing, if desired); let rise in a warm place about 1 hour.

Preheat oven to 425°F. Place a pan of hot water on the lower shelf. Place bread in oven. After 10 minutes, lower the temperature to 400°F and continue baking for about 40 minutes or until nicely browned (oven temperatures vary, so it might take a little more or a little less time in yours).

Makes two 1 1/2-pound loaves.


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