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Starbuck’s Copycat Muesli Bread | My Bizzy Kitchen

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Rate this recipe 4.3/5 (4 Votes)
Starbuck’s Copycat Muesli Bread | My Bizzy Kitchen 1 Picture

Ingredients

  • 1.5 cups warm water
  • 3 cups unbleached flour + 1/4 cup whole wheat flour
  • 1/2 tablespoon salt
  • 2 tablespoons sugar
  • 3/4 tablespoons fast acting yeast (one package)
  • 1/4 cup craisins
  • 1/2 cup mixed nuts chopped

Details

Servings 4
Adapted from mybizzykitchen.com

Preparation

Step 1

1. Combine warm water (like bath water, or 110*), yeast, salt and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined.

2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise in the refrigerator for two hours. Alternatively, let rise for 2 hours at room temp and 2 hours in the fridge. I went straight for the fridge to save time.

3. Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface. Knead a few times and then add pumpkin seeds, almonds and raisins. Knead until until just combined, trying to keep the add-ins on the inside of the loaf, or else they’ll get too crisp while baking.

4. Place on parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of flour over the top; to help keep the dough moist. Let rest for 45-60 minutes.

5. Preheat oven to 450°F while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.

6. When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.

7. Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.

8. Bake bread in oven for 25 to 35 minutes, or until deep, golden brown.

9. Remove the bread from the oven and cool on a rack. Store leftovers in a plastic bag at room temp.

I also didn’t have any parchment paper, but non-stick foil worked just fine.  I heated up my baking stone my MIL gave me along with a small cast iron skillet to pour the hot water in when you add the bread to the oven.  BE VERY CAREFUL because the hot water pops as soon as it hits the pan – and shut the door as quick as possible, you want to keep all the steam in the oven.

This kept me full for hours! 

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