Dairy

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Keep the pan of simmering water nearby to re-warm the chocolate as you are working. You will need about 30 1 1/2-inch and 12 2 1/2-inch paper candy cups; they are available at most baking supply stores.

The muesli can be stored in an airtight container at room temperature for up to 1 week.