Muesli bread is a favorite in my house. It’s perfect for breakfast or just to snack on while watching your favorite show, and it tastes even better when you eat it warm with a slather of butter.
I love the idea of transforming fruit and nut muesli mix into bread because it’s a way to enjoy my favorite breakfast at any time of the day!
Instead of me going on about the joys of baking muesli bread, let’s get straight into it and make this thing!
The ingredients you will need for Muesli bread
- 3 1/4 cups of whole wheat flour
- 1 1/2 cups of warm water
- 3/4 tablespoons of fast-acting yeast
- 1/4 cup raisins (you can substitute with other dried fruit like cranberries or apricots)
- 1/4 cup of raw almonds
- 1/4 cup of raw pumpkin seeds
- 1/2 tablespoon of salt
Muesli bread recipe
Baking bread makes some people a bit nervous, but don’t worry, we have you covered with our simple step-by-step muesli bread recipe.
Start by combing the yeast, salt, whole wheat flour, and warm water in a large mixing bowl and stir until you get a sticky dough. If you’re using a mixer, mix at medium speed for about one minute.
Cover the bowl and let the mixture rise at room temperature for at least 2 hours.
As you wait for your dough to rise, place your choice of dried fruit in a separate bowl, cover it with water and let them soak for about 30 minutes. Then drain the water, pat them dry with some kitchen roll, and set aside.
When your dough has risen, transfer it to a floured surface and sprinkle lightly with flour. Knead for a couple of minutes, then add the dry fruits, pumpkin seeds, and almonds, and continue to knead until everything is well combined. Make sure the muesli mix stays on the inside of the loaf so that they don’t become too dry and hard when baking.
Shape the dough into a loaf shape and place it onto a parchment-lined cookie sheet and let it rest for another 30 – 45 minutes.
Preheat your oven to 450 F (232 C).
Slash the top of the loaf with a knife a couple of times, then place in the oven and let it bake for 25 to 30 minutes until golden brown.
Transfer your freshly baked loaf of muesli bread to a wire rack and let it cool before cutting your first slide of homemade muesli bread goodness.
Muesli bread variation
No knead spelt muesli bread
To make this no-knead spelt muesli bread, you will need the following ingredients:
- 1 cup of white spelt flour
- 1 cup of whole-grain spelt flour
- 1 1/2 cups of water
- 1/2 cup of full-fat plain yogurt
- 1 cup of muesli mix (spelt flakes mixed with pistachios, pumpkin seeds, and dried raisins)
- Pinch of salt to taste
- 1 teaspoon of instant yeast
Mix the ingredients in a bowl until well combined. The dough will be quite sticky but if you want it less so just add a little less water! Cover with cling film before putting into fridge overnight (or at least 6 hours). Roll your dough out onto a well-floured surface. Cover it and let rest for 30 minutes before dividing the dough into two equal parts and make them into two oval loaf shapes. Bake the muesli bread for 35 to 40 minutes. Leave to cool at room temperature.
Equipment needed for muesli bread
A few mixing bowls for mixing the ingredients together.
A stand mixer for kneading the bread dough.
Using a thermometer will come in very handy, especially to make sure that the water you’re mixing into your dough is at the right temperature.
I’ve also found the dough scrapers super useful for cutting the dough up or shaping it into a loaf.