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Delicious, hearty, and easy sourdough bread flavored with mashed bananas and some muesli mix. It’s a perfect breakfast toast.
There is nothing like waking up to the smell of bread! If you have followed my blog for a while, you may have noticed that I have baked A LOT! I sure have ever since I started with my sourdough project 548 days ago (LOL! I’m keeping track of how many days old my starter is now!). I’ve been baking lots of bread. I bake bread almost every day! yeah..I know! I have lots of bread in my freezer! I haven’t forgotten about cooking yet, but I really love baking more and more each day! This loaf I’m sharing here, is one of our favorites!
What is this sourdough banana muesli bread?
The dough is naturally leavened by the sourdough starter and flavored with mashed banana and there is also muesli mix. The dough is enriched with about 7% oil, but no refined sugar is added. It’s a fairly lean dough. It’s perfect as a toasting bread in the morning.
Why you’ll love this recipe
1. It has great flavor and nice texture from the muesli
2. The recipe is easy
3. This recipe can be used with sourdough discard as well (see notes in recipe card)
Sourdough Banana Muesli Bread
Ingredients
- 275 g bread flour (12.7% protein content)
- 185 g active starter (100% hydration) see notes
- 6 g fine sea salt
- 105 g very ripe mashed bananas
- 110 g muesli mix
- 130 g water
- 20 g oil
Egg wash:
- 1 egg
- 1 Tbsp milk
Topping:
- 20 g oats
Instructions
Prepare the levain:
- I maintain a small batch of sourdough starter. So whenever I need to make a bread, I will build the amount of levain needed for that recipe. In this case, the night before I go to bed, I mix 15 grams of starter with 90 grams of flour and 90 grams of water. This will peak in about 7-8 hours at 75 F (24 C). You can adjust the ratio accordingly based on your temperature. You will know your starter the best
Prepare the dough:
- Measure out 185 grams of levain into a mixing bowl of a stand mixer fitted with a dough hook attachment. Add the rest of the ingredients into the bowl. Use the hook to stir everything so the flour won't fly when you start the machine
- Knead on speed 2 for 5-8 minutes or until the dough is strong and elastic. When you gently stretch a small portion of the dough thinly, it won't tear apart easily. When you have reached this stage, you can stop kneading
First proofing:
- Round up the dough and put it in a lightly oiled container to let it ferment for 2 hours at 82 F (28 C). It may or may not double in size, and that's okay. It takes longer at a lower temperature
- Gently deflate the dough and flatten it into roughly about 10 x 10 inch rectanglish shape. Fold the top right and left towards the center. Then fold the center down. Repeat this again and until you reach dough is formed into a log. Seal the seam and also the two seams on both ends
2nd proofing:
- Place the dough diagonally on a large baking sheet lined with parchment paper. Brush a large cling wrap with a bit of oil or non-stick cooking spray and cover the dough and let it ferment again at a warm place, around 82 F (28 C) is ideal, not too warm. Let the dough ferment again until really puffy. This may take about 2-3 hours. When you gently poke the dough with your finger, it should bounce back gradually and leave a bit of indentation.
Baking:
- 15 minutes before the end of proofing, preheat the oven to 395 F (200 C) for conventional oven, 375 F (190C) for convection oven
- Combine the egg with water to make the egg wash. Brush the loaf with a bit of egg wash and then sprinkle the oats on top
- Bake the bread for 30 minutes or until an instant-read thermometer reads 190 F (88 C). Remove the bread from the oven and let it cool down completely on a cooling rack before slicing
How to store:
- Once the bread has cooled down completely, store them in a bread bag , push all the air out and seal it.They can be kept at room temperature for 3 days. For longer storage, store it in the freezer. I store the unsliced or sliced bread wrapped in a cling wrap and then another layer of aluminum foil and put them in a freezer bag, push all the air out and seal. They can be kept frozen for one month. Simply thaw at room temperature before serving or toast them frozen in a toaster
RECOMMEDED TOOLS
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
How to bake sourdough banana muesli bread
1. I maintain a small batch of sourdough starter. So whenever I need to make a bread, I will build the amount of levain needed for that recipe. In this case, the night before I go to bed, I mix 15 grams of starter with 90 grams of flour and 90 grams of water. This will peak in about 7-8 hours at 75 F (24 C). You can adjust the ratio accordingly based on your temperature. You will know your starter the best
2. Measure out 185 grams of levain into a mixing bowl of a stand mixer fitted with a dough hook attachment. Add the rest of the ingredients into the bowl. Use the hook to stir everything so the flour won’t fly when you start the machine
3. Knead on speed 2 for 5-8 minutes or until the dough is strong and elastic. When you gently stretch a small portion of the dough thinly, it won’t tear apart easily. When you have reached this stage, you can stop kneading
4. Round up the dough and put it in a lightly oiled container to let it ferment for 2 hours at 82 F (28 C). It may or may not double in size, and that’s okay. It takes longer at a lower temperature
5. Gently deflate the dough and flatten it into roughly about 10 x 10 inch rectanglish shape. Fold the top right and left towards the center. Then fold the center down. Repeat this again and until you reach dough is formed into a log. Seal the seam and also the two seams on both ends
6. Place the dough diagonally on a large baking sheet lined with parchment paper. Brush a large cling wrap with a bit of oil or non-stick cooking spray and cover the dough and let it ferment again at a warm place, around 82 F (28 C) is ideal, not too warm. 
7. Let the dough ferment again until really puffy. This may take about 2-3 hours. When you gently poke the dough with your finger, it should bounce back gradually and leave a bit of indentation.
8. 15 minutes before the end of proofing, preheat the oven to 395 F (200 C) for conventional oven, 375 F (190C) for convection oven. Combine the egg with water to make the egg wash. Brush the loaf with a bit of egg wash and then sprinkle the oats on top
9. Bake the bread for 30 minutes or until an instant-read thermometer reads 190 F (88 C). Remove the bread from the oven and let it cool down completely on a cooling rack before slicing
Did you make this sourdough banana muesli bread recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
