Muesli Bread

Weigh out all ingredients. Prepare the whole milk lukewarm and melt the butter or let it cool until liquid.

Sift the rye flour into a large bowl.

Add the muesli, dry yeast and salt to the flour and mix briefly.

Add the honey and the melted butter.

Gradually pour in the lukewarm milk and bring everything together into a soft dough.

Knead the dough vigorously on a floured work surface for about 5 minutes.

Place the dough in a lightly floured bowl, cover and let rest for 60 minutes.

Line a baking sheet with parchment paper. Briefly knead the dough and shape it into an elongated loaf.

Let the shaped loaf rest on the baking sheet, covered, for 60 minutes.

Towards the end of the resting time, preheat the oven to 200 °C (top/bottom heat).

Beat the egg yolk with a little water, brush it onto the loaf and sprinkle with rolled oats.

Bake the bread in the middle of the oven at 180 °C fan for 45–55 minutes.

Remove the muesli bread from the oven and let it cool completely on a wire rack.