With the @boulangeriemamiche’s trademark crunchy crust, Muesli Bread combines the fruity, acidic and sweet flavors of dried fruit and seeds to pair perfectly with a glass of Veuve Clicquot Rosé champagne.
We make everything by hand, which means that the very image of Mamiche is at stake with each loaf.
Try the recipe
You'll need :
- Wholewheat flour
- Rye flour
- Water
- Natural yeast
- Salt
- Dried apricots
- Cranberries
- Pumpkin seeds and oats to top
Combine the flours, water, yeast and salt and knead until you have a smooth, sticky dough.
Add the dried fruit and knead again to mix thoroughly.
Leave the dough to rest for an hour, then form into a boule loaf shape. Leave to rest again, for a good 30 minutes.
Re-shape and sprinkle with oats to top.
Leave to rise as far as you like, then cook in the oven. For a crunchier crust, open the oven door and leave the bread inside to ‘dry’ for 30 minutes.
Cut while fresh and enjoy with a glass of champagne and your favorite cheese. Paradise!
Add the dried fruit and knead again to mix thoroughly.
Leave the dough to rest for an hour, then form into a boule loaf shape. Leave to rest again, for a good 30 minutes.
Re-shape and sprinkle with oats to top.
Leave to rise as far as you like, then cook in the oven. For a crunchier crust, open the oven door and leave the bread inside to ‘dry’ for 30 minutes.
Cut while fresh and enjoy with a glass of champagne and your favorite cheese. Paradise!
VEUVE CLICQUOT ROSÉ
MEET CÉCILE KHAYAT AND VICTORIA EFFANTIN
New Makers Cécile Khayat and Victoria Effantin of @boulangeriemamiche created an exclusive bread to pair with our Rosé champagne. Elevating the idea of the Paris neighborhood bakery one brioche at a time, they infuse traditional breads, pastries, cookies and cakes with characteristic wit and verve to produce all-butter decadence
We re-trained and threw ourselves right into Mamiche.
When you expand, you lose the connection with your customers, but our goal is to stay a neighborhood bakery.
