Have all the ingredients on the bench before you start. That way you won’t accidentally leave out a crucial ingredient (yeast!!) like I did. And don’t preheat the oven. You’ll need…
325g wholemeal flour
200g unsweetened fruit-free muesli
(you can also use a mix of oats, grains like rye flakes, sunflower seeds, pinenuts, chopped almonds… stuff like that)
1 sachet of yeast (6-8g)
1 teaspoon of salt
250ml milk (soymilk works fine too)
Mix all the dry ingredients in a bowl, then add the milk and water and mix. Put the mixture into an oiled loaf tin.
Now this bit is important… put it in a cold oven, turn to 110° and leave for 45 minutes. After 45 minutes, turn up the heat to 180° and cook for another hour.
This one has rye flakes scattered over the top and looked very nice when it came out of the oven. Tasted good too. It stays fresh for at least 4 days (which is as long as it’s lasted around here).