No Knead Muesli Dutch Oven Bread

“All sorrows are less with bread. ”
Miguel de Cervantes Saavedra

Bread is my first love when it comes to breakfast. As far as I am concerned there can’t be a better breakfast than bread.

No Knead Muesli Dutch Oven Bread
“Good bread is the most fundamentally satisfying of all foods;
and good bread with fresh butter, the greatest of feasts.”
-James Beard

I also love and adore baking my own bread (read here and here and here for tips on bread baking at home). A few months ago, I bought a Prestige Dutch Oven while they were closing the product at a throw away price. I do own a Le Creuset but given the fact that it is so expensive I am always using it with care, thinking before using it, yes I am slightly strange that way. But after the Prestige, I have been baking bread in it so often and variations of this no knead slow raised bread is currently the most loved at home.

No Knead Muesli Dutch Oven Bread

It is no knead, means it takes exactly 5 minutes to make the dough and then let it rise slowly over 18 hours or so. I typically mix it in the evening and then put it in the oven first thing in the morning and within an hour you have a perfectly baked bread for breakfast and as an added bonus the house smells divine.

“The smell of good bread baking,
like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight…”
Mary Francis Kennedy Fisher, The Art of Eating

The slow rise imparts this bread with a beautiful flavour, the addition of muesli adds to that crunch and gives a slight sweetness to the otherwise salty bread making it perfect. I have eaten this bread with jam and sweet preserves and with eggs, used it in sandwiches, it lends itself beautifully to everything. And everytime I have put this bread on the table it is has been met with oohs and aahs. Did I tell you that apart from breakfast it works for dinners with soups and pastas and at parties with dips and olive oil as well.

No Knead Muesli Dutch Oven Bread
Bread is my first love when it comes to breakfast. As far as I am concerned there can’t be a better breakfast than bread. I also love and adore baking my own bread (read here and here and here for tips on bread baking at home). A few months ago, I bought a Prestige Dutch Oven while they were closing...

No Knead Muesli Dutch Oven Bread

Summary

4150
  • Coursebreads
  • Yield1 loaf 1 loaf
  • Cooking Time1 hourPT1H0M
  • Preparation Time15 minutesPT0H15M
  • Total Time1 hour, 15 minutesPT1H15M
  • Passive Time18 hours

Ingredients

All purpose flour/maida
2 cups
Whole wheat flour/atta
1 cup
Salt
1.5 tsps
Sugar
2 tbsps
Active yeast
1.5 tsps
Warm water
1.5 cups

Steps

  1. Mix together all purpose flour, whole wheat flour, salt, sugar and yeast. To this add the 1.5 cups of warm water. Stir well till incorporated using a wooden spoon or a spatula. Cover with a cling film and set aside for rising at a warm place undisturbed from 12-18 hours. It should be more than double in size. I typically leave it on the counter on a warm day and inside by oven with light on cold days.
  2. After the first raise is done, pat it down to release all the air and add one cup muesli to it and knead for 2-3 minutes till the muesli is well mixed with the bread. Use well dusted hands to handle the dough, as the dough is pretty wet.
  3. Make a round of the dough and keep on a dusted parchment paper for 30 minutes. In the meanwhile, preheat a oven and the dutch oven (you can also use a standard cast iron pan with a cover) at 180C for 30 minutes.
  4. At the end of 30 minutes, take out the dutch oven (be careful it’s hot) and place the shaped bread along with the parchment paper in the dutch oven. Close with a lid and bake for 45 minutes. Now remove the lid and bake for another 15 minutes.
  5. Let it cool before slicing, serve warm with eggs, coffee and jam for the perfect Saturday leisurely breakfast
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