muesli bread

Nothing beats the smell of freshly baked bread coming out of the oven. This hearty muesli bread is begging to be slathered with some butter and enjoyed warm!

Muesli Bread

milk

water

fast acting yeast (2 1/4 teaspoons)

honey

all purpose flour

whole wheat white flour +

salt

Bob's Red Mill old country style muesli

Combine the milk, water, yeast and honey in...

Combine the milk, water, yeast and honey in the bowl of a stand mixer. Stir gently and let yeast proof, about 10 minutes.

Add flours and salt to the mixer bowl...

Add flours and salt to the mixer bowl and mix with dough hook on low-medium speed.

Dough will be sticky, use additional flour if...

Dough will be sticky, use additional flour if needed to pull it together just enough so that you can transfer it to a greased bowl.

Cover dough in greased bowl, set aside in...

Cover dough in greased bowl, set aside in a warm place and let rise for 1-2 hours until at least doubled in size.

Remove dough out onto a floured surface, knead...

Remove dough out onto a floured surface, knead the muesli into the dough until well incorporated throughout. Reshape into a loaf and place on a parchment or silpat lined baking sheet. Cover, set aside and let rest for 30-45 minutes.

Preheat oven to 450 degrees.

Score the top of the dough with a...

Score the top of the dough with a knife and place into the oven to bake for 25-30 minutes until golden brown on the outside.

Remove from oven, transfer to a cooling rack...

Remove from oven, transfer to a cooling rack and let rest for a bit before slicing.

Best served warm with butter.

A simple, 7 Ingredient muesli bread studded with pumpkin seeds, almonds and raisins. Perfect for sandwiches, french toast, or toasted with butter and honey for breakfast.

7-Ingredient Muesli Bread

flour

whole wheat flour

Tbsp salt

Tbsp fast-acting yeast ((1 pack yields ~3/4 Tbsp))

raisins

raw pumpkin seeds

almonds

Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, salt and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined.

Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise in the refrigerator for two hours. Alternatively, let rise for 2 hours at room temp and 2 hours in the fridge. I went straight for the fridge to save time.

While the dough is rising, soak the raisins by placing them in a small bowl and covering with water. Allow to soak for 20 minutes, then drain, pat dry, and set aside. This helps prevent the raisins from popping out of the bread or burning.

Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface. Knead a few times and then add pumpkin seeds, almonds and raisins. Knead until just combined, trying to keep the add-ins on the inside of the loaf, or else they’ll get too crisp while baking.

Place on parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of flour over the top; to help keep the dough moist. Let rest for 45-60 minutes.

Preheat oven to 450 degrees F (232 C) while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.

When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.

Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.

Bake the bread for 25 to 35 minutes, or until deep, golden brown.

Remove the bread from the oven and cool on a rack. Store leftovers in a plastic bag at room temp.

This recipe seems similar to a bread I would eat by the loaf (think, carrying it in my purse and pulling off chunks whilst traveling through Sweden and Norway 🤣) that I’ve been trying to replicate since coming back to the states. I’ve struggled with the rise, but some variations I’ve tried: 
1/4 c white vinegar with 1 c water 
1:1 bread flour and rye flour 
Sub out raisins for fermented cranberries 
This gave a similar taste and texture, not quite there. 
Kept the variations but added 1:1:1 rye, wheat, and bread flour, and counter top and fridge rise for 4 hrs each, total 8 hours. Closer to the flavor and texture. Still a struggle with overall rise, but delightful nonetheless. 
Both of these on parchment paper in the oven, same baking times with water. 
Todays try: kept all variations, but proofed my yeast with 3/4 tsp refined sugar, STILL struggle with rise, but smells like it’ll be sweet and sour enough. Will follow up with the final result!

So far this recipe has been the closest to my European experience, and adjusting ingredients has been foolproof, but the rise is always weird! Any additional feedback on the rise will be hugely appreciated!

This was so fun to make! What is the crumb structure supposed to be like?

Fabulous bread. So tasty. Thank you for sharing. Claude

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7-Ingredient Muesli Bread

Top 2 muesli bread recipes from across the web

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Muesli Bread

7-Ingredient Muesli Bread

The most viewed muesli bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine