A homemade bread with Paleo Blueberry Muesli, perfect for a nutritious and tasty breakfast.
Dissolve the sourdough starter in the water, add the flour and start kneading.
When the flour is absorbed, add the salt dissolved in water and then the muesli.
Work the dough well until the ingredients are combined, then transfer it to a loaf pan lined with parchment paper.
Cover and wait for the dough to double in size.
Once doubled, sprinkle the surface with more muesli.
Bake at 200°C for 15 minutes with a small bowl of water to create steam, then remove the bowl and continue baking for another 30 minutes.
Check the baking and let it cool before serving.
Loaf pan
Parchment paper
Store in a cool, dry place, preferably in an airtight container.
Ideal to be consumed toasted with butter and jam.
Italia, Lombardia
| Energy (kcal) | 208.26 |
| Carbohydrates (g) | 44.6 |
| of which Sugars (g) | 4.76 |
| Fat (g) | 1.22 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 6.59 |
| Fiber (g) | 1.9 |
| Sale (g) | 1.6 |
