one large loaf
230 ml (total)
dried apricots, choppd
unbleached white flour
eggs (1 for brushing)
Add the muesli, 180ml of milk, water and honey into a bowl, stir through and let it soak for about 30 minutes.
Pour the flour into the bowl of your food processor and make a well in the top. Dissolve the fresh yeast in 50 g of warm milk and a little bit of honey. Pour this mixture into the well and carefully add a little bit of flour from the side of the bowl. Put a clean tea towel on the top and let it rest for 20 minutes until you see some bubbles.
Add the soaked muesli, chopped apricots, cranberries, beaten egg and melted butter to the bowl and knead gently for a couple of minutes. Sprinkle over the salt and knead until the dough comes off the sides of the bowl cleanly. Transfer the dough into a clean, lightly oiled bowl, cover with a tea towel and let it rest for one hour or until doubled in size.
Either divide into two equally sized pieces and form two little longish loaves (so you could freeze one) or shape the whole dough into a round or oblong loaf. Cover with the tea towel and let it rest for about 30 minutes. Pre-heat the oven to 220 C.
Brush the loaf with the beaten egg and a little milk and put into the oven. Turn the heat down to 190 C after 5 minutes, then bake for about 35 min for two small loaves and 45 to 50 minutes for one large one. Check after 20 minutes if the bread gets too dark and cover with foil if necessary.
Once baked, let it cool completely on a wire rack before cutting.