7-ingredient muesli bread

Preparation

1. Mix the warm water, yeast, salt and flour in a large bowl or salad bowl and stir everything with the help of a wooden spoon. The result will be a sticky, lumpy dough.

2. Scoop out the dough with floured hands and put it in another bowl lightly greased with olive oil. Cover and leave the rise in the refrigerator for two hours.

3. Once risen, lightly dust the dough with flour and transfer to a floured work surface. Knead a few times and then add the raisins, almonds and pumpkin seeds (or the equivalent in prepared muesli). Knead until the ingredients are integrated, trying to keep the nuts inside the bread, otherwise they will toast too much during cooking.

4. Line a tray with baking paper or a silicone sheet, or grease it or place it on a refractory stone. Lightly dust the top with flour to help keep the dough moist. Let sit for 45-60 minutes.

5. Preheat the oven to 200°C, while the dough rests. Place a metal or cast iron container (not glass, Pyrex, or ceramic) on the lowest oven rack and prepare a cup of hot water.

6. When ready to bake, make some incisions in the bread (2 or 3) with a ½ cm deep knife.

7. Take the bread to the oven and carefully pour hot water into the container that you put on the bottom. Wait for it to boil and steam to come out; close the oven door quickly.

8. Bake the bread for 25 to 35 minutes, or until well browned.

9. Remove the bread from the oven and let cool on a wire rack. You can keep what you don't spend on the day in a plastic bag at room temperature.