My muesli buns are made of spelt flour and contain a little bit of whole rye flour for a rustical touch. I chose a berry muesli containing dried berries and oats. That is the reason why my buns are a bit purple.
Bake your favorite muesli buns, just as you like them
By trying different mueslis, you can create completely different buns. Thus this buns contain 20% muesli, so that you can start your day full of energy. Choose a muesli without dried fruits but with seeds to create your own seeded buns. Choose cornflakes or spelt pops to have more crunch.
What can I do if I do not own a sweet sourdough starter?
If you have a Lievito Madre, you can feed it as stated in the recipe. Add the sugar to the main dough instead. Your Lievito Madre should be ready after 3 hours at 28°C.
It is also possible to replace the sweet sourdough by a biga. To do this mix 54g white spelt flour, 27g water and 0,5g fresh yeast and knead it to a ball of dough. Place it in a jar and let it double at room temperature. Afterwards continue with the main dough as stated. Do not forget to add the 6g sugar to the main dough.
Have fun choosing a muesli and trying different combinations!
13:30h Refresh sweet sourdough & prepare soaker
18:30h Knead dough & place in the proofing box
20:00h Place dough in the fridge
07:00h Shape buns & proof in linen cloth
08:00h Place on baking paper, score & bake
Spelt & muesli buns
- 33 g white spelt flour
- 33 g sweet sourdough starter or Lievito Madre
- 15 g water 30°C
- 6 g sugar
- 100 g muesli I took a berry muesli
- 100 g milk
- sweet sourdough
- 176 g white spelt flour
- 124 g whole spelt flour
- 62 g whole rye flour
- 4 g psyllium husks
- 290 g water
- 3 g fresh yeast
- 12 g salt
- Mix sweet sourdough starter and sugar with water and add flour. Knead into a ball and place in a clean glas.
- Let proof about 5 hours at 28°C. The sweet sourodugh should be active and have doubled in size.
- Mix the milk and the muesli together and let rest in the fridge until starting the main dough.
- Mix all ingredients for the main dough except for the soaker. Once the main dough is completely kneaded add the soaker at slow speed. Do not knead much longer.
- The bulk fermentation takes 1,5 hours at a room temperature of 23-24°C. The dough should just start fermenting but not double in size yet.
- Then the dough goes in the fridge over night. After this the dough should have doubled in size and fill full of air.
- Place the dough on the working surface, divide in pieces and shape into round buns. Place on a baking linen.
- The final fermentation takes 1 hour (do a poke test to know if they are ready).
- Turn over and place on a baking paper. Score and place in a 230°C warm oven with steam. Reduce the temperature to 210°C. The baking time takes approximately 20 minutes. After the first 10 minutes let the steam out.