Mark likes toast for breakfast. I like muesli. This muesli raisin bread makes us both happy.
Muesli Raisin Bread
1 1/8 cups water
2 tablespoons vegetable oil
1 tablespoon honey
2 2/3 cups unbleached white bread flour
3/4 cup whole-wheat bread flour
1 1/2 cups unsweetened muesli
3 tablespoons nonfat dry milk
1 1/2 teaspoons salt
1 1/2 teaspoons rapid-rise (instant) yeast
1/2 cup raisins
Set Global Sun Oven out to preheat. Lightly oil a baking sheet or line with parchment or a baking mat.
Pour water, oil and honey into bread machine pan. Sprinkle flours over the water, covering it completely. Add the muesli and milk. Add the salt in one corner of the pan. Make a small indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Check the dough after a few minutes of kneading and add a little water if it’s too firm. Add the raisins when the machine beeps or during the last 5 minutes of kneading. When the dough cycle has finished turn the dough out onto a lightly floured surface. Punch it down gently. Shape the dough int to a round and place it on the prepared baking sheet. Using a sharp knife make three cuts on the top about 1/2 inch deep, to divide the loaf into six sections. Cover the loaf with oiled plastic wrap and set aside to rise for 30 to 45 minutes, or until it has almost doubled in size. Bake the loaf in the Sun Oven until it sounds hollow when tapped, 45 minutes to an hour.
Makes 1 loaf