Swiss Muesli Bread
1/3 C. sesame seeds
1/3 C. flax seeds
1/2 C. sunflower seeds
1 C. rolled oats
3 C. rye flour (divided use)
4 C. unbleached white flour (divided use)
1 package instant dry yeast or 1 cube compressed yeast (divided use)
1/2 t. salt
1/3 C. honey
3/8 C. oil
1 C. raisins
1 C. broken pecans
Mix sesame, flax and sunflower seeds, rolled oats and 1 1/2 cups rye flour. Stir
in 1 1/2 cups warm water; let mixture sit overnight.
In another bowl, mix 2 cups white flour, 1 cup warm water and 1/4 packet or 1/2
cube of yeast (if using compressed yeast, dissolve it in part of the water).
Cover tightly, and refrigerate overnight.
The next day, combine seed mixture and yeast mixture; add remaining 2 cups of
white flour and 1 1/2 cups rye flour, salt, honey, oil and remaining yeast.
Using a mixer with a dough hook, mix for 5 minutes, or knead for 7 minutes by
hand. Add raisins and pecans after mixing the dough.
Let the dough rest for about 30 minutes; divide into two equal pieces. Work each
piece until it is round, then shape into a loaf form. Place loaves on a greased
baking sheet (sprinkle with corn meal after greasing, if desired); let rise in a
warm place about 1 hour.
Preheat oven to 425°F. Place a pan of hot water on the lower shelf. Place bread
in oven. After 10 minutes, lower the temperature to 400°F and continue baking
for about 40 minutes or until nicely browned (oven temperatures vary, so it
might take a little more or a little less time in yours).
Makes two 1 1/2-pound loaves.