The learning curve : Muesli bread loaf

This week-end I took my fourth golf lesson and I must say I admire my teacher for his ever lasting enthusiasm for I would not say golfing is an inborn gift for me.
But, to be fair, nor was baking bread in the first place… And yet, here we are, total bakery drop-outs, enjoying our home-made bread loaves.

So, what a better confidence boost than going back to the fields you master after having been taken out of your comfort zone on the driving range ?

And, after an early morning outdoor exercise, you want something to boost you for the rest of the day.


150g muesli ( I mixed oat flakes with raisins )
300g wholemeal flour
50g rye flour
3g dry yeast
1 cup water
6g salt
2-3 tablespoon honey

Put the muesli in a bowl, cover with 2/3 cup water and let it soak about 1 hour.
Put the flour in a bowl and make a well. Sprinkle in the yeast, and pour in 1/2 cup of the water. Let in rest for about 15 min, it will allow the yeast to develop itself. ( a beige foam might appear)
Add the salt, honey and 1/2 cup of water and knead for about 10 minutes. It might be quite sticky.
Let it rest for 20 minutes before adding the soaked muesli and knead another time to get all ingredients well-integrated in the dough.
Let it rest 2 to 3 hours.

Heat the oven at 220 degrees with a bowl of water in it.
Shape the dough according to your wish: buns… You can roll the dough in a muesli coating. Using milk can help fix the flakes.

Bake for 20 minutes minimum if you made small portions. I divide the dough in 2 loaves and baked them for 40 minutes.


I’ll bring a slice to my golf teacher to prove all hopes should not be given up. One can improve… In the long run!