Amongst my notes, I found a formula a friend passed to me for muesli bread made with wheat. Given to me with the understanding that it's "hush-hush," from a bakery I can't "name," I rushed to try it. Though I've previously made versions of muesli bread,, none had rye. This formula also made use of straight yeasted dough, so I adapted it to a rye sour!
Particularly moist and a tackle to shape, I baked it in mini-pans. The end shelf life and flavor were exceptional, and I've since tried another muesli bread, a bit denser and also with rye sour, but I think I like this one better. Tweaking it!