Swiss Raisin Meusli bread - again..
I've lost track of how many iterations of this I've made. But it's definitely getting dialed in. I didn't have all the right seeds this time round but wanted to make it this weekend and took some liberties taking it into a new direction - using a soaked oat porridge. It's a great bread but could have used a bit more sweetness. It took longer to proof with all the oats and lost some of it's sweetness as a result. I've found baking same day typically works best for sweetness of this bread. In this case I started the dough around 1:30pm and baked by 9:30pm.
- Log in or register to post comments
- 1 comment
- View post
- bread1965's Blog