I think I may have found a new favourite bread; this muesli bread is hearty, satisfying, delicious and it's healthy! It is also a great way to use up some of that half eaten packet of muesli forgotten about at the back of the cupboard for 6+ months... (just me?).
It stays soft for a good few days in a airtight container and makes fantastic toast; I've been enjoying it for breakfast slathered with butter and jam. The flavour is slightly sweet from the dried fruit and a little maple syrup and there's a hint of warm cinnamon. Because it is full of oats, fruit and nuts it is very filling, so it makes a great breakfast or snack.
Muesli bread is very simple to make, you just soak some muesli in a little milk (I just used a basic muesli, which was a mix of oats, wheat flakes, flame raisins, sultanas, hazelnuts and almonds) then mix it in to a fairly standard bread dough (with some desiccated coconut, cinnamon and maple syrup for good measure).
Once it has risen, knead in some extra dried fruit, whatever you like; I went for dates and sultanas though apricots and cranberries would be lovely; you could also toss in a handful of extra nuts or seeds.
You can make the dough the day before you want to bake the bread and store it in the fridge overnight if you like; I always prefer to do this as it breaks up the workload and gives the bread a better flavour. Just before the bread goes in the oven it is brushed with a bit of maple syrup hot water mixture and sprinkled with extra cinnamon and a handful of oats to complete the hearty, rustic look.
Muesli Bread
Ingredients
- 175 g (6oz) muesli
- 150 ml (⅔ cup) soya milk
- 450 g (3 + ¾ cups) strong white bread flour
- 25 g (1oz) desiccated coconut
- 1 teaspoon salt
- 7 g (2 tsp) fast action yeast
- 1 teaspoon cinnamon plus extra for sprinkling
- 3 tablespoon maple syrup
- 200-250 ml (about 1 cup) water
- 100 g (3.5oz) mixed dried fruit (I used chopped dates and sultanas)
- 1 teaspoon maple syrup mixed with ½ tablespoon boiling water
- a handful of oats
Instructions
- Mix the muesli and milk together in a bowl and leave to soak for fifteen minutes or so. Mix together the flour, coconut, salt, yeast and cinnamon in a large bowl.
- Make a well in the middle of the dry ingredients and add the muesli-milk mixture, the maple syrup and 200ml (¾ cup) of the water. Stir everything together, adding more water as needed, until it forms a shaggy dough.
- Turn out onto an un-floured surface and knead for about 10 minutes until it forms a smooth skin, the dough is a bit denser and less elastic than standard bread dough. Place the kneaded dough in a lightly oiled bowl, cover, and place in the fridge to rise overnight (or for about an hour at room temperature).
- If you refrigerated your dough, the following day let it come up to room temperature for about 30 minutes before proceeding.
- Knock the dough back, then knead in the dried fruit. Shape it into a fat oblong, about 20x15cm (8x6in); place it on an oiled baking sheet, cover with oiled clingfilm and leave to rise for about an hour until doubled in size and the dough no longer springs back quickly if you poke it with a finger.
- Meanwhile, heat the oven to 220C/425F/gas mark 7, place a roasting tray in the bottom of the oven to heat up. Brush the loaf with the honey mixture and sprinkle over a couple of pinches of cinnamon and a handful of oats. Pour some boiling water into the roasting tray to create steam then bake the bread on the upper middle shelf for 15 minutes, then turn the heat down to 190C/375F/gas mark 5 and bake for a further 40-50 minutes until well risen and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 94C/200F on a probe thermometer. Cover with foil after 20 minutes or so if the crust is browning too quickly.
- Transfer the loaf to a wire rack and leave to cool completely before slicing.
Notes
Angela / Only Crumbs Remain
This looks simply lovely. The addition of the spices in your loaf has me salivating here! Yum! I too enjoy making bread and like to prove it in the fridge overnight like you, it certainly does make a difference to the flavour. Popped over from Tasty Tuesday.
hannahhossack
Thanks Angela 🙂 I almost always let it prove overnight in the fridge now, not only does it taste better but it really splits up the workload!
Hilda
This would be an excellent bread to go with all the jam I am making. Thanks for sharing.
hannahhossack
I've been eating it with the plum and amaretto jam I just made 🙂 they are amazing together!
Julie is Hostess At Heart
I can see why you love this bread. It looks delicious and will be trying it!
hannahhossack
Thanks Julie 🙂
Colette B
It looks amazing! I'm a big bread lover but avoiding it atm as it's not great for my waistline 😉
hannahhossack
Thanks Colette! I don't think I could ever give up bread...it is one of my biggest weaknesses...
Kirsty Hijacked By Twins
I love muesli bread and haven't made it in such a long time. I must bake some again! Thank you for joining in with #CookBlogShare x
hannahhossack
Thanks Kirsty, the muesli bread if definitely going to become a regular feature in my kitchen! x
Honest Mum
Wow love the idea of this! Thanks for linking up to #tastytuesdays x
hannahhossack
Thanks Vicki 🙂 x
bakeplaysmile
What a brilliant idea!!! I've got right into bread making at the moment, so I can't wait to try this recipe next time. Thanks!! Have a great weekend and thanks for linking up with our Fabulous Foodie Fridays party!! xx
hannahhossack
Thanks Lucy 🙂 bread is my absolute favourite thing to make, there is something so satisfying and homely about a freshly baked loaf! Have a great weekend x
Kaila
I've never had muesli bread, but I enjoyed learning more about it! Happy FF, and have a wonderful weekend. 😀
hannahhossack
Thanks Kaila 🙂 have a great weekend!
love in the kitchen
What a gorgeous loaf and great recipe. Another one to print off and try. 😉
hannahhossack
Thank you! 🙂
petra08
Thanks for joining Fiesta Friday with your delicious looking muesli bread. It looks so professional and I love the sound of the muesli with the dried fruit with the bread! Delicious 🙂
Eb Gargano
Oooh. What a good idea! I love bread with extra bits in it. Sooo much more tasty! Have bookmarked this one.
hannahhossack
Ha ha! I'm a big fan of extra bits too 🙂
Food Daydreaming
This looks fantastic, like muesli muffins but better 🙂
hannahhossack
I've never had a muesli muffin, they sound tasty!
Karen
I have a recipe for a butternut squash toasting bread that i have been elevating, first with spices then demarara sugar and today i decided it needed extra bits, as El Gargano phrased it above. Googled granola and muesli bread recipes for ideas and yours stands out as closest to my goal Plus, the muesli you had on hand sounds a lot like the one i have on hand and i some open packets of apricots and cranberries lurking. Sooooo, i am about to combine my recipe with your recipe. Wish me luck!
Claude
Hi, could I use a couple of bananas instead of the other dried fruit? I've been looking for a bread with bananas and muesli but there is nothing and yours comes the closest. Add water to top up bananas to the quantity required?
Look forward to hearing from you swoon.
Cheers, Claude
Hannah
Hi Claude, I wouldn't swap the dried fruit for banana as banana is much more liquid. You could try replacing some of the water with mashed banana though.