Homemade Muesli Bread

Combine the warm water (1.5 cups), instant yeast (0.75 tbsp), salt (0.5 tbsp), all purpose flour (3 cups), and whole wheat flour (0.25 cup) in a large mixing bowl. Stir until a sticky, rough dough forms. If using a stand mixer, beat at medium speed for about a minute. Otherwise, use a spoon to stir until well combined.

Lightly grease the bowl with [to_garnish olive oil spray]. Cover and let dough rise in the refrigerator for minutes (120). Alternatively, let it rise for minutes (120) at room temperature, then minutes (120) in the fridge. Start 120m timer

While the dough is rising, soak the raisins (0.25 cup) in a small bowl covered with water for minutes (20). Drain, pat dry, and set aside. This prevents them from popping out or burning. Start 20m timer

Once risen, lightly sprinkle the dough with [to_garnish all purpose flour] and transfer to a floured work surface. Knead a few times, then add pumpkin seeds (0.25 cup), almonds (0.25 cup), and the rehydrated raisins (0.25 cup). Knead until just combined, trying to keep the add-ins on the inside of the loaf.

Place on a parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of [to_garnish all purpose flour] over the top to keep the dough moist. Let rest for [45-60 minutes]. Start 60m timer

Preheat oven to 450 degrees F (232 C) while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have warm water (1 cup) ready.

When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about 0.5-inch deep.

Place bread in the oven and carefully pour warm water (1 cup) into the shallow pan on the rack beneath. Expect it to bubble and steam; then close the oven door quickly.

Bake the bread for 35 minutes (25 to), or until deep, golden brown. Start 35m timer

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