Olive Magazine
Muesli Bread Recipe

Muesli loaf

Published: September 8, 2015 at 10:40 am
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  • Preparation and cooking time
    • Total time
    • + rising + proving
  • Easy
  • Serves 12

This recipe for muesli loaf makes a dense, nutty loaf a little like soda bread. Packed with oats, coconut, nuts and fruit, we think it's great for breakfast.

Nutrition:
NutrientUnit
kcal345
fat10.5g
saturates3.3g
carbs48.8g
fibre5.6g
protein10.9g
salt1.2g
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Try this easy muesli loaf, then check out some of our other brilliant bread recipes, including a simple white bread loaf, soda bread, sourdough bread and rye bread.

Ingredients

  • 150ml whole milk, plus a splash for glazing
  • 4 tbsp honey
  • 1 tbsp dried active yeast
  • 450g spelt flour
  • 50g rolled porridge oats, plus a little extra 
  • 50g dessicated coconut, plus a little extra
  • 50g oat bran
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1½ tsp salt
  • 75g dried apricots, chopped
  • 75g dates, chopped
  • 50g sultanas
  • 50g dried cranberries
  • 100g mixed nuts, pecans and almonds)
  • 25g sunflower seeds, plus a little extra

Method

  • STEP 1

    Warm the milk and honey in a small pan (or in the microwave) to hand-hot, then stir in the yeast and wait for it to bubble and froth.

  • STEP 2

    Meanwhile, mix the flour, oats, desiccated coconut, bran, bicarb, cinnamon and salt in your biggest mixing bowl. Tip in the yeasty milk mixture plus 200ml of hand-hot water and mix everything together to a sticky dough. Cover the bowl with lightly oiled clingfilm and leave the dough to rise at room temperature for 2 hours (or overnight in the fridge).

  • STEP 3

    Tip the dried fruit, nuts and seeds into the bowl with the dough and knead in until evenly distributed. On your worksurface, use a little flour to help you shape the bread into an oval loaf. Carefully lift onto a baking sheet dusted with a little more bran or flour. Cover lightly with oiled clingfilm again, and leave to double in size. Heat oven to 190C/fan 170C/gas 5.

  • STEP 4

    Glaze the loaf with a splash more milk and scatter with some extra porridge oats, coconut and sunflower seeds. Use a floured knife to slash the top a few times (it helps the loaf to cook evenly) and bake for 40-45 minutes or until golden, well risen, and the loaf sounds hollow when you tap its base. Glaze the loaf with a splash more milk and scatter with some extra porridge oats, coconut and sunflower seeds. Use a floured knife to slash the top a few times (it helps the loaf to cook evenly) and bake for 40-45 minutes or until golden, well risen, and the loaf sounds hollow when you tap its base.

  • STEP 5

    Cool on a wire rack before eating on the day with butter and marmalade or jam, or toasted over the following week.

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