AuthorSteve Nubie
Muesli is a whole grain blend of various grains and fruit that is often eaten as a breakfast cereal or snacked on like a trail mix. This very healthy blend of grains, nuts and fruits can be made into a bread with the addition of some simple bread ingredients like flours, water, and yeast plus some salt and sugar.
The result is perhaps one of the most nutritious breads you can eat, and you can make it from start to finish in your bread machine or use the dough setting to knead the dough and finish in the oven. For this recipe we’re going to finish in the oven to capture the traditional round, artisanal shape of a classic Muesli bread.
This bread is great as a dessert bread toasted and topped with jelly or a spread of soft butter. It also makes a great foundation for French toast; can serve as a replacement for any starch on a plate at dinner and is great with tea or coffee at tea-time. It’s also a great snack anytime of day. Many people like to top it with a soft cheese like Havarti, Blue Cheese, Cream Cheese or Mascarpone.
The ingredients are somewhat unique, but as long as you get the flour, water and yeast foundation in the proper proportions you can improvise with other types of whole grains, fruits and nuts if you don’t have some of the recommended ingredients on hand.
For either of these approaches you should check the integrity of the dough ball during the kneading process. If it appears too wet add a tablespoon of flour and check again after a minute of kneading. If it appears too dry, add a tablespoon of warm water and check again after a minute. The variety of flours, grains and fruit can affect the dough and you want a firm, intact dough ball when the kneading is done.
Add the ingredients to the bread pan in the order indicated in the ingredients section. Select the whole what setting for a 1.5-pound loaf and a dark crust. Check dough integrity during kneading cycle and before rise or bake cycle begins.
When done, let rest on a wire rack for 10 minutes and slice and serve.
Add the ingredients to the bread pan in the order indicated in the ingredients section. Select the dough setting. Check dough integrity during kneading cycle and before rise or bake cycle begins. When done, put the bread on a buttered baking sheet and top with raisins, craisins and various grains and seeds. You may have to press these toppings into the top of the dough or place them and press them individually. Let rise for one hour.
When dough has risen, slash the top with a very sharp knife on an angle three times.
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
Bake for 30 to 35 minutes or until the top is deeply browned. Let rest on a wire rack for 10 minutes and slice and serve.
Ingredients
Directions
For either of these approaches you should check the integrity of the dough ball during the kneading process. If it appears too wet add a tablespoon of flour and check again after a minute of kneading. If it appears too dry, add a tablespoon of warm water and check again after a minute. The variety of flours, grains and fruit can affect the dough and you want a firm, intact dough ball when the kneading is done.
Add the ingredients to the bread pan in the order indicated in the ingredients section. Select the whole what setting for a 1.5-pound loaf and a dark crust. Check dough integrity during kneading cycle and before rise or bake cycle begins.
When done, let rest on a wire rack for 10 minutes and slice and serve.
Add the ingredients to the bread pan in the order indicated in the ingredients section. Select the dough setting. Check dough integrity during kneading cycle and before rise or bake cycle begins. When done, put the bread on a buttered baking sheet and top with raisins, craisins and various grains and seeds. You may have to press these toppings into the top of the dough or place them and press them individually. Let rise for one hour.
When dough has risen, slash the top with a very sharp knife on an angle three times.
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
Bake for 30 to 35 minutes or until the top is deeply browned. Let rest on a wire rack for 10 minutes and slice and serve.
Is there no fat in this bread?
Hi Patricia,
There is fat in the seeds, nuts and the flour.