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 tin lined with parchment paper.
Cover and wait for the dough to double.
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 cooking and let cool before serving.
Loaf tin
Parchment paper
Store in a cool, dry place, preferably in an airtight container.
Ideal toasted with butter and jam.
Italia, Lombardia
| Energy (kcal) | 307.91 |
| Carbohydrates (g) | 61.03 |
| of which Sugars (g) | 6.27 |
| Fat (g) | 2.75 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 11.09 |
| Fiber (g) | 5.55 |
| Sale (g) | 0.63 |
