During the school week, I usually have about 3 minutes and 24 seconds to grab breakfast. Staples include overnight oats with chia seeds, toast with mashed banana and almond butter, and pre-made quinoa with coconut milk. All of these breakfasts are made the night before and take less than a minute to dump in a bowl (because brewing my coffee takes up over half of my 3 minute, 24 second breakfast).
On Saturday morning after a week of tests, quizzes, and track practices, there’s nothing I crave more than a simple, sit-down breakfast. The thought of sitting down with a piping hot cup of coffee, having time to toast my bread for the full three minutes, and slowly spreading the entire surface with soft butter is so novel, so luxurious, and so delicious. To make Saturday morning breakfast even more special, I like to use homemade bread. Yeah, we’re getting crazy. Take that, overnight oats!
All homemade breads are delicious — wheat, rye, rosemary etc. However, I adore breads with character. Breads with nuts and seeds and dried fruits. That’s why this muesli bread is a favorite of mine. Muesli is simply a combination of raw oats, fruit, nuts, and seeds stirred around with yogurt or milk — kind of like my overnight oats. This bread is muesli in toast… and it kind of shows my overnight oats who’s boss.
A slice of this bread with slathered with butter and honey is a nearly perfect breakfast. It’s almost like the wholesome cousin of panetonne. Leftovers would make a wonderful french toast or even a sweet and savory panini.
Treat yourself with a loaf of homemade bread this weekend.
- 1.5 cups warm water
- 3 cups unbleached flour + ¼ cup whole wheat flour
- ½ tablespoon salt
- ¾ tablespoons fast acting yeast (~ one pack)
- ¼ cup raw pumpkin seeds
- ¼ cup raisins (or craisins)
- ¼ cup raw almonds (or any other nut you like)
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.
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.
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.
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.
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.
- When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
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
- Bake the bread for 25 to 35 minutes, or until deep, golden brown.
- Remove the bread from the oven and cool on a rack. Store leftovers in a plastic bag at room temp.
Adapted from the Minimalist Baker