Aunt Berta's muesli bread

Ingredients for 1 servings:

• 200 g rye flour, type 1150
• 300 g wheat flour (wholemeal)
• 1 cube of yeast, fresh
• 330 ml water, lukewarm
• 150 g muesli, without raisins
• 100 g flour, for processing, nB also more
• some sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours

Dissolve the yeast in warm water. Mix the rye flour, whole wheat flour, sugar, and breakfast cereal in a large bowl. Add the water-yeast mix and knead with a hand mixer/dough hook until a smooth dough forms. Cover and let rise in a warm place for 45 minutes. Then, adding approximately 100g of flour, or more, knead and roll until a smooth, elastic loaf forms that springs back when lightly pressed. Shape into a loaf and let rise for another 20 minutes. Score lengthwise. Bake at 250°C (fan oven) for 20 minutes, then at 150°C (fan oven) for 30-40 minutes. Do not slice until 24 hours later.