THERE ARE SO MANY healthful and flavorful ingredients in the muesli—including dried fruits and nuts—that this bread just sings with flavor and texture. I think of this bread as “breakfast on the go.” If you don’t have the time to sit down and eat a bowl of muesli, spread a toasted slice of this with cream cheese to gain some of the valuable nutrients in dairy. In addition to being a great breakfast bread, it works very well served with poultry and pork dishes at dinner. If there are any leftovers, turn it into a batch of bread pudding and extend the life of these healthy ingredients to dessert.
MAKES 1 LOAF
2 tablespoons/30 g ground chia seeds
2¼ teaspoons/7 g active dry yeast
2 tablespoons/25 g granulated sugar
1½ cups/355 ml water, heated to 110° to 115°F/43° to 46°C, divided
1½ cups/180 g gluten-free oat flour
½ cup/62.5 g tapioca flour
½ cup/85 g potato starch
¼ cup/17 g nonfat dried milk powder
1 teaspoon/2 g unflavored gelatin or agar powder
1½ teaspoons/13.5 g xanthan gum
½ teaspoon/3 g fine salt
2 large eggs, at room temperature
4 tablespoons (½ stick)/56 g unsalted butter, melted and cooled
1 cup/116 g gluten-free muesli cereal (such as Bob’s Red Mill), divided
Spray the inside of an 9 × 5-inch/23 × 11 cm loaf pan with vegetable oil spray.
Combine the chia seeds, yeast, sugar, and ¾ cup/178 ml of the warm water in the bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes while the yeast proofs. Combine the oat flour, tapioca flour, potato starch, milk powder, gelatin, xanthan gum, and salt in a deep mixing bowl and whisk well.
When the yeast looks frothy add the remaining ¾ cup/178 ml of warm water and the eggs and melted butter and mix well. Add the dry ingredients and ¾ cup/87 g of the muesli and beat at medium speed until combined. Increase the speed to high and beat the dough for 3 to 5 minutes, or until it has the consistency of a thick but still pourable cake batter.
Scrape the dough into the prepared pan, smooth the top with a rubber spatula dipped in water, and cover the pan with a sheet of oiled plastic wrap or a damp tea towel. Allow the bread to rise in a warm place for 40 to 50 minutes, or until it reaches ½ inch/1.25 cm from the top of the pan. Sprinkle the top with the remaining ¼ cup/29 g of muesli.
Preheat the oven to 375°F/190°C toward the end of the rising time.
Covering the loaf loosely with aluminum foil after 30 minutes, bake the bread for 50 to 55 minutes, or until the bread is golden brown, the top is firm, and it has reached an internal temperature of 200°F/93°C on an instant-read thermometer. Remove the bread from the oven and allow it to cool for 30 minutes. Remove it from the loaf pan by running a spatula around the rim and invert it onto a cooling rack to cool completely.
NOTE:
The bread is best the day it is baked, but it can be stored refrigerated, tightly covered with plastic wrap, for up to 2 days.
A Swiss doctor, Maximilian Bircher-Benner, first introduced muesli to the patients at his clinic in about 1900. Dr. Bircher-Benner was one of the first doctors to advocate eating a large amount of whole grains as part of a healthful diet. Due to the large percentage of oats in most formulations, it’s wise to only purchase muesli that is certified as gluten-free. Packaged muesli is far more expensive to buy than any of its component ingredients, and it’s very easy to make. Here is a short recipe:
MAKES 6 CUPS MUESLI
4 cups/384 g gluten-free old-fashioned rolled oats
½ cup/72 g chopped raw almonds
½ cup/54 g chopped pecans
½ cup/37 g sweetened or unsweetened shredded coconut
½ cup/80 g pumpkin seeds
1½ teaspoons/1.5 g ground cinnamon
¼ teaspoon/½ g freshly grated nutmeg
½ cup/118 ml honey or pure maple syrup
1 tablespoon/15 ml sunflower oil
½ teaspoon/2.5 ml pure vanilla extract
½ cup/61 g dried cranberries
½ cup/80 g golden raisins
Preheat the oven to 350°F/175°C and grease a large rimmed baking sheet.
Combine the oats, almonds, pecans, coconut, pumpkin seeds, cinnamon, and nutmeg in a large bowl. Combine the honey, oil, and vanilla in a small saucepan and heat until boiling. Pour the liquid over the dry ingredients. Stir to coat, then spread the mixture onto the baking sheet. Bake for 20 to 25 minutes, stirring once, or until golden brown.
Let the muesli cool for 15 minutes, then stir in the dried cranberries and golden raisins. Muesli stays fresh in an airtight container for about 2 weeks.