This variation of the no knead bread baked in cast iron uses 10 grain cereal to make a breakfast loaf with grains, dates, seeds and raisins. Baking the moist dough at high temperatures in the cast iron yields a loaf with crusty chewy exterior and soft tender interior.
Muesli No-Knead Bread
3 cups unbleached all-purpose flour
1 cup 10 grain cereal (uncooked)
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 3/4 cups water
Whisk the flour, salt and yeast together. Add the Muesli cereal. Add water and mix into a moist dough.
Cover bowl with plastic wrap and set aside for 12-18 hours
Heat oven to 450 degrees. When oven has reached 450, place cast iron pot and lid in oven for 30 minutes. While the pot and lid are heating, remove the dough from the bowl onto a well-floured surface and form into a ball and cover with plastic wrap.
(Tip: use a sheet of floured parchment paper and turn dough out on the parchment paper, form into a ball and cover with plastic wrap. When you are ready to cook, you can pick up with parchment with the dough on it and place in the hot pot. Use scissors to cut away excess paper or fold down to make sure you still have a tight fit with the pot lid.)
After heating for 30 minutes, remove the hot pot from oven and place dough in pot (Be careful!).
Cover and place the pot in oven at 450 degrees. After baking for 30 minutes, remove the lid and bake an additional 15 minutes. Remove the pot from the oven. The bread should slip out of the pot and then cool on a rack.
The muesli bread dough setting for 12- 18 hours
Form into a ball, cover with plastic wrap while the pan and lid heat for 30 minutes
Place ball into hot pan. If using parchment paper, you can use the paper to lift the dough and place in pan. Trim extra paper.
Removing loaf from oven (I use the Lodge Combo Cooker so I place the bread in the lid of the cooker and use the pot as the lid)