7 Ingredient Muesli Bread

When I think of homemade bread, I think of lazy Sunday mornings spent covered in flour with messy hair and no intention of showering. When the bread comes out of the oven, I slice that perfect piece out of the middle and slather it with butter and jam. Accompanied by an egg and a cup of good coffee, a simple weekend meal doesn’t get much better.

When John and I were living in Portland, we discovered the absolute best coffee shop in town. Yes, there are plenty: West coasters take their coffee seriously. But we found the absolute best.

Its name is Heart. Nestled in a little strip on Burnside sits the quaint little black and white shop with huge window fronts, a giant exposed roaster in the center of the store, newspapers strewn about in messy stacks, a staff of blasé hipsters, and the best lattes in the world. What does this have to do with bread? A lot, in fact.

Heart Coffee is all about supporting local, as are most Portland businesses, which is why they carried the only the freshest local baked goods from around the area. Homemade whoopie pies, cinnamon rolls, giant wrapped muffins with berries plump and gushing out the side, and – our favorite – muesli toast.

Muesli simply means mixed granola – fruit, nuts, seeds, oats; whatever suits your fancy. But what few people experience is muesli in toast, which creates a euphoric combination of flavors and a sensational crunch that makes you resent regular toasts forevermore. Slather your slice with butter and honey and you have a near-perfect breakfast in tow.

Every Sunday morning before church, John and I would invite friends to meet us at Heart for coffee and a chat. Sometimes no one was quite awake. Sometimes it was too loud to hear yourself talk. Sometimes no one showed up but us. But there was always, always a fresh loaf of muesli bread waiting to be thick sliced, toasted, and served alongside soft butter and local honey.

Pair that with a perfectly-crafted latte and Sunday mornings were never so awesome as this.

This loaf is a rustic style, but you could easily split into two small loaf pans to pull off a more formal shape. I, however, prefer the former.

The little raisins puffed out the side, which reminded me why it’s smart to keep them toward the center of the loaf. Else they get crisp and require dusting off before eating. Consider yourself tipped off to this little trick. Your thanks, my welcome.

I was so pleased with the way this batch turned out. Crusty on the outside, warm and soft on the inside with plenty of crunchy, sweet notes from the fruit and nuts. I lathered mine with a little butter and honey and it was a dream. But once it sets for a few days, it makes the perfect base for a french toast bake (recipe to come soon).



4.6 from 18 reviews
7 Ingredient Muesli Bread
Prep time
Cook time
Total time
A simple, 7 Ingredient muesli bread studded with pumpkin seeds, almonds and raisins. Perfect for sandwiches, french toast, or toasted with butter and honey for breakfast.
Recipe type: Bread
Serves: 18 slices
  • 1.5 cups warm water
  • 3 cups unbleached flour + ¼ cup whole wheat flour
  • ½ tablespoon salt
  • ¾ tablespoons fast acting yeast (~ one pack)
  • ¼ cup raw pumpkin seeds
  • ¼ cup raisins
  • ¼ cup raw almonds
  1. Combine warm water (like bath water, or 110*), yeast, salt and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined.
  2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise in the refrigerator for two hours. Alternatively, let rise for 2 hours at room temp and 2 hours in the fridge. I went straight for the fridge to save time.
  3. Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface. Knead a few times and then add pumpkin seeds, almonds and raisins. Knead until until just combined, trying to keep the add-ins on the inside of the loaf, or else they’ll get too crisp while baking.
  4. Place on parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of flour over the top; to help keep the dough moist. Let rest for 45-60 minutes.
  5. Preheat oven to 450°F while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.
  6. When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
  7. Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
  8. Bake the bread for 25 to 35 minutes, or until deep, golden brown.
  9. Remove the bread from the oven and cool on a rack. Store leftovers in a plastic bag at room temp.
Nutrition Information
Serving size: Per Slice: Calories: 106 Fat: 1.8 g Carbohydrates: 19.4 g Sugar: 1.3 g Sodium: 1 mg Fiber: 1 g Protein: 3.1 g

adapted from king arthur

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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    • aarsi says

      Thank you so much for sharing this recipe. Me and my husband are beginners at bread making and after failing multiple times, this one worked absolutely! Perfect loaf, toasted and buttered with homemade chia jam for my daughter. We look forward to many such recipes here. Thanks again!!

  1. says

    That loaf looks fantastic! It reminds me of a fruit bread my grandfather used to make, which was fantastic hot out of the toaster and slathered with butter. I wonder how it would go down actually adding a muesli mix to the bread, oats and all? Thanks for the recipe!

    • Nicola says

      Really good is the answer! Soak muesli in milk or cream for 15 minutes to an hour then add to the dough. Signe Johansen (Scandilicious Baking) has a great recipe.

  2. says

    Oh WOW this is such a beautiful loaf of bread – I have never seen muesli bread, amazing!

    I saw your pic on foodgawker and it stopped me in my tracts, I couldn’t click fast enough to see what that pic was all about and who the creator was- thanks for sharing!

  3. says

    This bread is absolutely gorgeous (and your photos are stunning too!). I’ve yet to try muesli cereal, but have always loved all the ingredients in it. I’m sure I’d love this too.

  4. says

    This looks awesome! Could you use anything else than fast-acting yeast? I’m from Denmark, and I don’t think I can get it. I really want to try baking this loaf! :)

    • Dana says

      Frida! Thanks for inquiring. You can probably swap in regular yeast, but you may wan to leave it to rise a bit longer than the 2 hour suggestion. Hope that helps! Let me know if it works out! – Dana

  5. Federico says

    Fantastic recipe. Just baked it for the first time tonight, excellent result (I used an assorted raisins&nuts mix, still tastes super!)

  6. Aspen says

    Could you use all whole wheat flour, you think? I’m going to try it according to the directions to start with. It’s beautiful!!

  7. Jfv says

    Thank you so much for posting your recipe. I tried it yesterday, my first time to make bread and I’m so happy with how it turned out. My husband loves it and he said he would never buy bread from store again.

  8. Carolina says

    I will be trying this bread in and will post results. Amazing pics,enjoyed the story and the recipe looks amazing! I’ve become addicted to the itty bitty piece of muesli bread that comes inside a protein pack i get @ Starbucks and although it’s cold and quick it satisfies me so much I had to look up a recipe and found you:) thanx and Ill be sure to K. i. t to keep everyone informed of RESULTS LOL:)

  9. Lucy says

    I have just discovered your blog and am enjoying browsing through it. I love muesli bread too, especially toasted. That cafe sounds wonderful. A tip for you – soak your fruit in warm water for about twenty minutes before kneading into the dough as this stops it from burning which is what has happened to the fruits that got stuck on the outside! Your thanks, my welcome! :-)

  10. says

    Hi Dana! Just wanted to drop by and let you know that I made this with 1 cup AP flour + the rest whole wheat flour and loved it!!! I haven’t made bread in a long time but my roommate and I can’t stop eating it. My roommate, by the way, also made your banana bread bites and vegan doughnuts. We are huge fans. Thanks for the amazing recipes!!

  11. Hannah says

    I made this bread, and it is delicious. I like so smear it with a little honey and alond butter and dust it with cinnamon. Just wondering; have you ever tried soaking the raisins for a little bit before putting them in the dough? Maybe they wouldn’t get so crispy then. It facinates me how the ones on the outside get all round and puffy.I will make this again.:)

  12. r says

    im making this as I write this. never used fast acting yeast or cold rise. I am supposing that the combo of yeast and cold produces a different flavour or texture? I’ll give the photos five stars though I’ve yet to taste the finished product!!!

  13. says

    Just finished using this recipe and it came out great. The only thing that would make it better would be 3/4 brown sugar for sweetness! Otherwise, it was great! Thanks!

  14. Elle says

    This looks wonderful. I almost always have these ingredients on hand (substituting almonds with flax seed)! Would it be possible to form into handy scone sized portions?

  15. Amina says

    This looks amazing! I always buy mine but I will definitely try this one maybe with some yummy dates too.

    I am going to ask a really stupid question, but in the steps it mentions you need to do the following: ‘pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly’

    Eeeek new to baking and cooking in general, can someone please help clarify?

    Thank you!

  16. Callie says

    My dad is allergic to treenuts and he is the main eater in my house. Any good substitutes for almonds in this recipe? I am absolutely dying to make it!

  17. Martha says

    Made this and it was DELICIOUS… and I am a bit of a bread snob! I worked in a bakery in high school where the bread was to die for so I have high standards. I used 2 cups all purpose flour and 1 1/4 whole wheat instead. I’ll be making this again!

  18. S says

    Try proofreading your posts before you publish them,
    Your photography is lovely, and the recipe is nice, but your writing is terrible.
    It is very jarring to be reading something and come across such marvels as: “newspapers strewn about in an messy stacks”
    “Yes, there are plenty as Pacific Coasters take their coffee seriously”
    ” Sometimes no one showed up but just us”

    The number and nature of the mistakes in this post come across as carelessness and disregard for your readers.

    • Dana says

      Even though you were snarky in your comment, I do appreciate it when people catch errors. With so much content it’s hard to make sure every line is perfect. I’ve amended those errors. Thanks for the catch.

    • D says

      S, your manners are atrocious, and most people find that to be far worse than an un-edited web page. Worse yet, you’ve shamed yourself in front of the entire internet community.

  19. Stefanie says

    I made this bread this morning to use the leftovers for the pumpkin spice french toast recipe – I am now not sure there will be any leftovers! It tastes amazing!

  20. says

    Why do you need to put in 1 cup of water into the oven? Most bread making don’t require water under the rack…

    Can I used icing sugar mix with milk powder to coat the surface of the bread?

  21. GreekPrincess80 says

    This needs a little sugar! The bread does not taste good! So disappointed. Add sugar in the warm water, or honey. This bakes beautifully, but has no flavor.

    • says

      Thanks for sharing your opinion here. I will maybe add a note for people who prefer a bit of a sweeter bread, that they should add honey or sugar. Sorry you didn’t fall in love like I did!

  22. Maggie Harmon says

    My family and I are gluten-free but I am dying to bake this for the family this weekend.
    Are there any gluten-flour substitutes for this bread? Just a simple gluten-free rice flour blend? Tapioca flour and garbanzo flour bean blend?

    • Dana Shultz says

      I’ve never tried this recipe gluten free, so I can’t offer any suggestions that would help much! Sorry, Maggie! But one option might be just adding muesli to a gluten free bread mix or recipe for a similar effect.

  23. mj says

    Wonderful! I experimented, and used only whole wheat flour. The bread came out a little heavy but yummy! My husband and I agree, next time I will add a touch of honey for a little sweetness. Love how simple the recipe was and easy to follow. Will make again. Thank you.

  24. Vivi says

    Hello!, pardon my ignorance, but is unbleached flour same as all-purpose flour?? If not, can it be replaced by all-purpose flour then? I’m fairly new at this whole vegan/vegetarian gluten-free lifestyle so I wanna make sure I will be doing it right. Other than that, I love LOVE your site, is extremely helpful with easy-to-follow recipes :D

    Keep up the great work!

  25. Christine says

    Made your bb pb brownies this morning and making this now :)

    But, wondering- Why is it that we can’t use a glass pan for the water?

  26. Debbie Schulz says

    I wonder if I did something wrong…? The dough was very very sticky. It’s sitting now, so I don’t know how it will taste… Any suggestions?

  27. says


    This look great! Just wanted to let you know I’ve featured your recipe in a must make breakfast list on my blog, The Handmade Experiment. Check it out!

  28. denise says

    do you use .5 cups of warm water for the initial mix or 1.5? saw later that 1 cup was needed for the baking time. Thanks,

    • Dana Shultz says

      Denise, the 1.5 cups goes INTO the recipe. I didn’t note how much warm water to add while baking because it’s a nominal amount. Sorry for the confusion!

  29. says

    Hi Dana,

    Your muesli bread looks pretty amazing and tasty, It’s almost the same picture of the muesli bread I taste of Starbucks, but quick question. I heard some people saying that they need sugar for to raise the yeast. but in your case, i see that you’re not using sugar. is this not going to be a problem?

  30. MSA says

    What would happen if I didn’t put it in the fridge at all, but just let it rise at room temp for 2 hours or a little less (basically how I do it for your “Easy Homemade Wheat Bread” recipe)?

  31. Dairy Maid says

    I have always thought that the baking stone needs to go into the oven when you turn the oven on to preheat. Otherwise if you put a cold baking stone with the bread dough on it into a hot oven, the baking stone will crack. Is that not the case?

    • Esmer says

      You do not have to preheat the stoneware. I have several different sizes and shapes of stoneware and I’ve never preheated them; I have had them for approximately 13 years now. I just love them! They bake whatever I have in them evenly…. I will be baking this bread on one of them and will be looking forward to it since I have never made BREAD before…..yikes…. : )

      • Dairy Maid says

        Not to worry, Esmer! Yeast is the most forgiving thing. Just don’t use too hot water, which kills the little yeastie beasties. Anything else can be fixed. And just keep making it!

        Thanks for the info about the baking stone!

        • Esmer says

          Thank you Dairy Maid! I do appreciate your support. It’s good to know about those yeastie beasties, I most certainly do not want to kill those little bitty things……. : )

          And, you are welcome for the info on the baking stone!

  32. Pam says

    Yum! This bread was delicious, the more so because it was simple enough for a beginner bread baker to manage with success. Crisp crust, moist and chewy inside, gorgeous to behold! I used flaxseed for 1/4 cup of the flour, and warmed the raisins with a little brandy (they still puffed, burned, and fell off the outside, stubborn buggers!). We had some with dinner since it’s not a sweet bread, and are looking forward to a hony & butter slatherfest at breakfast! Thanks for this recipe, and for the typos that prove you’re human *and* a great cook! :0)

  33. Elizabeth says

    Wow, Dana, this looks so beautiful :) Can’t wait to try…

    Your site is such an inspiration to fledgling bakers like me!

    Can you spare a tip for a beginner? If I wanted to make these into smaller rolls, like a dinner roll, would I have to alter the time or temp at all…?

    Thanks in advance :)

  34. Jen says

    OMG–made this today–it it so very fabulous!

    I love the crunch. I made it using King Arthur bread flour. So lovely! I’ve never made such fabulous bread at home. Thanks so much, Dana–you rock!

  35. Larissa says

    So delicious!!! This is the easiest bread recipe I’ve ever come across and it is better than store-bought…by far! I only had traditional yeast, so I did 3 hours rising at room temp, 3 hours in the fridge and it came out just perfect. Thanks!!

  36. Bella says

    Wonder if I can substitute almond flour in place is regular flour and make this in my bread machine. Your thoughts are appreciated…as are your recipes, thank you!

  37. FRED MAIER says

    I am a Disabled Vet with too much time on my hands and trying to stay occupied. I started baking several months ago. I bake seven (now twelve) small loaves daily and give them away, usually at the VA.
    I always wanted to try Muesli bread. This is an easy to follow recipe. I cheat and use the bread kits.
    Thank you very much. (Please remember us Vets and write/call rep today and push for resources.)

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