Uncooked oats not only add extra vitamins, minerals, and fiber when added to breads, they also add a wonderful chewy texture. Oats also contain a natural antioxidant that extends the shelf-life of the bread.
In a large bowl, stir yeast into water to soften. Add shortening, sugar, salt, müesli, dried fruit, and 3 cups unbleached flour. Beat vigorously for two minutes.
Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half and place in well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
Just before baking cut slits about ½-inch deep across each loaf.