
Sigh. I’ve done it again.
Last week, when I popped into Southern Cross Supplies (to get more salt, but we won’t even go there), I passed sacks of Mauri grain mix on the clearance pallet. These had expiry dates of September and October this year. It’s worth noting that the instructions on the sack are to “use at 20%” – in other words, add 200g grain mix to 1kg of flour in a batch of dough.
So 20 KILOS…is quite a lot.
The grain mix normally wholesales at $78 per sack, and the clearance price was half of that. But the weather has warmed up in Sydney, and $39 was too much to punt on a bag of potentially bug-infested grain, so I asked them if they’d take less (my Chinese ancestors would have been so proud). In the end it only cost me $25, and it’s in perfect condition…

It’s a great mix of grains and seeds…

I immediately stashed half the bag in the freezer (confession: in thick plastic bags) and kept the rest for sharing and experimenting with. I made a batch of Em’s Mighty Multigrain from Artisan Sourdough Made Simple…

I then adapted an idea from Dan Lepard’s The Handmade Loaf and boiled the grains briefly, drained them, then macerated them overnight in a pint of Little Creatures Pale Ale. The following morning, I blithely threw about a kilo of soaked grains into my usual sourdough recipe, which of course completely messed up both my salt and water quantities.
After adjusting by feel (never a process that works well for me), I ended up with a very wet dough that tried to slide off the table as I was shaping it. The final result was six large, slightly flat loaves…

My ever supportive neighbours tried them…and loved them! The crumb was very soft and the grains chewy rather than gritty. I’m off to raid the rest of Big Boy’s IPA stash…

. . . . .
Apart from bread, I thought I’d try the grain mix in muesli bars (or flapjacks, as they call them in the UK). These worked brilliantly – so much so that I’ve just baked my third batch! They’d never pass as a health food, but they are deliciously moreish and quite filling…

Here’s my recipe, adapted loosely from the one in The River Cottage Cakes Handbook by Pam Corbin, and it’s dead easy…
- 175g unsalted butter, cut into pieces
- 40g treacle
- 150g raw sugar
- 200g rolled oats
- 100g grain mix
- 100g organic sultanas
- pinch sea salt
1. Preheat oven to 160°C with fan. In a large saucepan, gently melt together the butter, treacle and sugar. Be careful not to split the butter – once it melts a bit, take it off the heat and stir everything together until combined.
2. Stir in all the other ingredients and mix well. Turn the mixture into a lined 20cm x 25cm x 5cm baking pan. Spread everything out evenly, and then give the mix a good pressing in with the back of a spoon – you want to squish it as flat as possible.
3. Bake for 25 minutes until dark golden brown. When you pull the pan out of the oven, the mixture will still be bubbling and very hot – let it cool completely on a wire rack before removing to a board and cutting into bars. The base of the bars will be quite oily, so I blot them on a clean tea towel (you could use paper towels) before storing in an airtight container.
These are remarkably addictive and nothing like the boring supermarket versions! The original recipe used 250g oats and no grain mix, in case you don’t have a 20kg bag of the latter lying about…

. . . . .
I’m not a fan of bircher muesli, but I’d love any other suggestions you might have for the grain mix. A friend suggested granola last night – might have to give that a go next! ♥












