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Muesli Bread

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

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!

A few weeks ago, we watched the Michael Pollan series on Netflix. I freakin’ adore Michael Pollan. He single-handedly changed my outlook on food back in 2009 when I was on a mission to lose 15-20 pounds, get healthier and start running (you can read all about that journey on my about me page) with his book, In Defense of Food.

To this day, I still think his coined phrase “Eat food. Not too much. Mostly plants.” is a great one to live by and the simplicity of it all is a refreshing change of pace in this time of crazy detoxes, niche diets and other food fads that pop up seemingly every other day.

Thanks to partner, Bob’s Red Mill for sponsoring this post.
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!

From the buzz I’d heard surrounding the four-part series focusing on the basic cooking techniques of fire, water, air and earth, air was apparently the most inspiring episode.

People were all “I’m going to make my own bread every day!” after watching it and of course, being the skeptic I am, I told myself that while I’m sure it would be a great episode, there’s no way I’d fall into that trap.

Well, I was wrong.

This hearty, part whole wheat muesli bread can't be beat straight out of the oven.

It was the one episode Ulysses happened to watch with me and we both were completely inspired after just 60 minutes of talk about real, fermented artisan bread. The kind of bread our ancestors made, not the quick breads of today ready in 30 minutes or the box mixes you add an egg and some oil to.

He even turned to me while the credits were rolling to say “I really think you should give this a shot”. In my head the response was “haha, thanks, babe, I’ll just add that to my daily to-do list, no prob” but truthfully, I was interested too.

A few days went by, I googled all the things, talked to a bunch of people and was convinced I was ready to make my own starter from scratch and be the kind of person who has one of those fermented blobs living on her kitchen counter for the sole purpose of baking bread the real way.

But then life kicked in, we went to Florida for a week, schedules got hectic and here we are a month or so later and I still haven’t done it.

To be honest, I’m not sure it’s in the cards. I can barely keep myself together enough to accomplish the work I have in a given day, dedicate 2 hours to the gym, still have time to spend with my husband and sleep a solid 8 hours (I’m not pleasant without at least that much) let alone, deal with bread baking and a living, breathing starter that needs to be “fed” daily. The only person in this world I can promise to feed is myself.

2020 update –finally got into sourdough baking and while I religiously use other people’s sourdough bread baking methods and recipes, my one-ingredient sourdough pancakes have truly become a favorite!

Enjoy this museli bread straight out of the oven with some butter and you're in for a treat!

So, I made a compromise.

One which involved store bought yeast for this muesli bread.

No, it’s not fermented and doesn’t have all those lovely gut-happy probiotics but it’s still fresh bread, from scratch without the crazy ingredient list you find in store-bought loaves and that’s something good enough to consider a win in my book.

There’s really nothing quite as intoxicatingly delicious smelling as freshly baked bread coming out of the oven and when you add a hearty muesli, like Bob’s Red Mill old country style muesli to said bread, the result is something out of this world addictive.

I dare you to bake this and resist slathering some butter (I’ve had a maple sea salt one from Vermont Creamery hanging out in my fridge for months just waiting for an occasion like this) on a slice immediately. I’m telling you, it’s impossible.

Muesli is basically like oatmeal and granola combined into one amazing cereal mixture and while it’s great eaten hot on its own for breakfast, worked into freshly baked bread, it provides the perfect hearty artisan texture you crave from a scratch made loaf.

Love this Muesli Bread recipe?

For more freshly baked breads check out this sweet potato raisin bread or this roasted peach cinnamon swirl bread (<–a great summer one!)

Muesli Bread

Muesli Bread

Yield: 1 loaf
Prep Time: 2 hours 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes

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!

Ingredients

  • 1 cup warm milk
  • 1/2 cup warm water
  • 1 package fast acting yeast (2 1/4 teaspoons)
  • 1 tablespoon honey
  • 2 cups all purpose flour
  • 1 cup whole wheat white flour + a little more while mixing if needed
  • 1 teaspoon salt
  • 3/4 cup Bob's Red Mill old country style muesli

Instructions

  1. Combine the milk, water, yeast and honey in the bowl of a stand mixer. Stir gently and let yeast proof, about 10 minutes.
  2. Add flours and salt to the mixer bowl and mix with dough hook on low-medium speed.
  3. 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.
  4. Cover dough in greased bowl, set aside in a warm place and let rise for 1-2 hours until at least doubled in size.
  5. 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.
  6. Preheat oven to 450 degrees.
  7. 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.
  8. Remove from oven, transfer to a cooling rack and let rest for a bit before slicing.
  9. Best served warm with butter.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 190mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

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RC

Tuesday 13th of April 2021

Can you add the muesli in before the first rise?

Gina Matsoukas

Thursday 15th of April 2021

You probably can, although usually when things are added to bread, it's after an initial rise.

Kurt

Monday 15th of February 2021

Bread should NEVER be cut warm. It just is not done. Warm bread is not good for you. We all love fresh bread, but you should wait until it is cooled off.

Irene

Saturday 30th of January 2021

Can I used manual mixing instead of hand-mixer? I don't have it 😅

Gina Matsoukas

Sunday 31st of January 2021

Of course!

Erica

Tuesday 19th of January 2021

Great recipe. I tried this today and really enjoy the texture and taste of the added muesli. I'm toying with upping the honey by another TBS or adding some brown sugar next time. I admittedly have a sweet tooth. My bread didn't rise up as much as yours- it spread out more than up. Maybe I needed more flour? I think I'll also cover it with foil halfway through next time so the top doesn't get quite as crusty before the inside is done. Thank you for this fun recipe!

Drew458

Wednesday 3rd of June 2020

4 years worth of comments, and it looks like nobody has tried the recipe. I tried it today, and it's not bad. Goes together quickly. I use SAF instant yeast, so it rises much faster than what you wrote.

Ok, the first one was made to your recipe. It's ok, but lacking the kind of richness I was looking for. Also, the gluten structure isn't really as bready as I'm used to.

So I made it again, using 120gm (1 c) of AP and 120gm bread flour instead of 240gm (2c) of AP. I also used 3tbl honey (65gm), a full cup of muesli, and added a handful (~1/4c) of both raisins and craisins, and tossed in the small amount of shredded coconut I had. This also rose quickly, doubling in under an hour. It was more dough than I could finish in my banneton, so I lined my biggest bread pan with parchment and finished it in there. Baked it 30 min at 450. Not much oven spring, but the loaf tastes fantastic. Plenty of little wholesome bits, good white bread texture (no open crumb), and a slight honey sweetness. I'd say it's a keeper.

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