Here I go again, making something with breakfast cereal as an ingredient (see my other adventure with cereal as ingredient here). This time it's bread. A dense, seeded loaf that takes no effort to make - no kneading, no shaping. Does that sound like your kind of bread making project? If it is, then get out your mixing bowls. In just a few minutes, you'll have a loaf baking in the oven. In no time at all, you'll be enjoying a warm slice slathered with butter. Or a thick slice, toasted and spread generously with your favourite jam. Surely putting muesli in the bread makes this the ultimate breakfast loaf, doesn't it?
from Nigella Lawson's Nigella Express
200g best quality sugar-free oaty muesli (Mine is made up of mainly oats with sesame seeds, sunflower seeds, wheat germ, chia seeds and a mixture of Linseed (flaxseed)-Sunflower-Almond meal, aka, LSA.)
325g wholemeal bread flour
1 x 7g sachet instant dried yeast
2 teaspoons sea salt flakes (1 teaspoon of you're using table salt)
250ml low-fat milk
Mix the muesli, flour, yeast and salt in a bowl and then pour in the milk and water and stir to mix. It will be like thick porridge.
Transfer to a greased and lined loaf tin. Put the tin on a baking sheet.
Put the baking sheet with the pan on it in a cold oven, turning it immediately on to 110 degrees C and leave for 45 minutes.
After 45 minutes turn the oven up to 180 C and cook for 1 hour, by which time the bread should be golden and cooked through.
Slip the loaf out of the tin and, although dense, it should feel slightly hollow when you knock it underneath. You can always slip it back in the oven, out of its tin, for a few minutes if you think it needs more.
Leave on a wire rack to cool.