7-Ingredient Muesli Bread

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Loaf of homemade Muesli Bread on a cooling rack

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.

Loaf of unbaked Muesli Bread with almonds, pumpkin seeds, and raisins on top

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.

Loaf of unbaked Muesli Bread with nuts and dried fruit rolled into it

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.

Loaf of homemade Muesli Bread ready to go in the oven

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.

Collection of photos showing how to make our homemade Muesli Bread recipe

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.

Cooling rack with a freshly baked loaf of Muesli Bread on it

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.

Close up shot of a freshly baked loaf of our Muesli Bread recipe resting on a cooling rack

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.

Partially sliced loaf of our homemade Muesli Bread recipe

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).

Partially sliced loaf of Muesli Bread perfect for Sunday mornings
Partially sliced loaf of homemade Muesli Bread on a cutting board

7-Ingredient Muesli Bread

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.
Author Minimalist Baker
Cooling rack with a loaf of simple homemade Muesli Bread
4.80 from 73 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 18 (slices)
Course Bread
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 1/2 cups warm water
  • 3 cups unbleached flour
  • 1/4 cup whole wheat flour
  • 1/2 Tbsp salt
  • 3/4 Tbsp fast-acting yeast (1 pack yields ~3/4 Tbsp)
  • 1/4 cup raisins
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw almonds


  • Combine warm water (like bath water, or 110 degrees F / 43 C), 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.
  • 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.
  • While the dough is rising, soak the raisins by placing them in a small bowl and covering with water. Allow to soak for 20 minutes, then drain, pat dry, and set aside. This helps prevent the raisins from popping out of the bread or burning.
  • 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 just combined, trying to keep the add-ins on the inside of the loaf, or else they’ll get too crisp while baking.
  • 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.
  • Preheat oven to 450 degrees F (232 C) 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.
  • When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
  • 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.
  • Bake the bread for 25 to 35 minutes, or until deep, golden brown.
  • Remove the bread from the oven and cool on a rack. Store leftovers in a plastic bag at room temp.


*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
*Adapted from King Arthur.

Nutrition (1 of 18 servings)

Serving: 1 slice Calories: 106 Carbohydrates: 19.4 g Protein: 3.2 g Fat: 1.8 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 196 mg Potassium: 67 mg Fiber: 1.1 g Sugar: 1.5 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 10 mg Iron: 1.3 mg

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My Rating:

  1. Balendra Singh says

    Less hot oven and impatience while baking are another two important points that must be kept in mind as you go on for baking bread.

  2. Lena says

    Perfect and so addicting! If you are a bread addict like me, you definitely have to try this! Thanks a lot for sharing this!

  3. Ellie says

    This has just come out of the oven and I can’t WAIT to try it! Literally the easiest ever bread recipe and v successful, the crust looks crunchy and it smells divine. So excited for breakfast!

    • Swe says

      Hi Dana,

      Thanks for this recipe. I’m gonna try this today. Quick question before I get started- what’s the purpose of step#7. Any harm in skipping it?

      Much love.

      • Andy says

        Its very important for great bread. It creates steam that keeps the bread moist for the first part of the bake and moist bread rises a lot better. As soon as the crust forms it hinders the rise.

  4. Kamie says

    This recipe is so so yummy I make it every Sunday now!! The first time I made it I used what I had on hand and it was pumpkin spiced pumpkin seeds, dates (that I chopped up) and walnuts. The combo was so delicious even my picky 2 year old scarfed it down! I never have any leftover so next time I’ll have to save some to make French toast with! Thanks for the recipe ? So simple and so good!

  5. Diane says

    Wow … WOW…
    this by far the best bread recipe I have ever made. Results were fabulous. Looks like a professional made it and it is delicious. Will make this again. Thank you for sharing

  6. Mary M. says

    I’m new to baking bread, and confused about the 2 hour proofing in the fridge. Will the dough really rise in the fridge?

  7. Matthew says

    I apologize sincerely in advance for writing in all caps, but this post warrants it, in my opinion.


    Thank you for tolerating this post. :) Also, I totally plan on making a muesli bread sometime soon, this looks great!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh my goodness, just saw this somehow! We LOVE that you also love Heart Roasters! They’re pretty great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh! We’ve never tried this recipe gluten free, so I can’t offer any suggestions that would help much! Sorry!

  8. Shannon says

    This looks amazing! Thoughts on using half GF rolled oat flour (food processed) and half whole wheat flour??

  9. Ralph says

    I made this recipe 3 times already and it’s amazing! I shaped mine into flat breads(size that will fit in toaster) let proof again, poked with a fork then bake. They’re still amazing!!! My question is will i still get a good result with this bread if i let proof just at room temparature? Thanks.

  10. Brittany says

    I LOVE LOVE LOVE this bread! It’s so easy and delicious. I’ve made it just like the recipe and have also tried it with herbs and salt and just plain. So good every time.

    Dana, please add more bread recipes! Maybe a sweet bread?

    Thanks! Love the blog,

  11. Rhonda says

    I just made this and it is all kinds of amazing! Thank you so much for this simple and delicious recipe. I want to make it weekly now!

  12. Camerin says

    Can you make this more wheat based then regular flour or will it become too dry?
    Also, can muesli cereal be used in place of other add-ins?

  13. Connie Cox says

    I made this bread with these changes: 1 1/2 cups bread flour, 3/4 cup old fashioned oats, and 1/2 cup whole wheat flour. After first rising, rolled out pretty thin and cut with a biscuit cutter. Let rise about 20 min. then baked. They are very similar to the bread in the Starbucks protein boxes. Thank you for heading me in the right direction.

    • Debra says

      I just found this recipe while looking for ‘home-made muesli rounds’ as we buy organic rounds from Costco…they look like thick pancakes, but they’re muesli bread buns you can slice lengthwise, then toast or fill. This recipe sounds perfect, and the bread version might be easier than the rounds, but the comment here about rolling out and using a biscuit cutter might be just the ticket. I’m going to try it BOTH ways, and use all white whole wheat flour with a little vital wheat gluten to help with raising. Thank you, Dana, for your awesome sight (I’ve used other recipes and already get your emails) and the work you put into creating and sharing recipes. You’re amazing!

      • Debra says

        Just in case ‘S’ sees my comment, I meant ‘site’ (not sight)… :) ! Just kidding…I knew you’d figure it out!

  14. Gabrielle says

    I made this with white whole wheat flour and a tbsp of cane sugar. Since I had active dry yeast, I let the dough rise at both room temp and in the fridge. I also followed the tip about soaking the raisins so they wouldn’t burn. My loaf is delicious!! And came out looking so fancy too. I’ll definitely be making this bread again. Thanks Dana for the recipe and everyone else for your tips and comments!

  15. Danica says

    I’m a little bit curious: Why do you do the first rising in the fridge? I always thought that dough would rise faster at room temperature.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It slightly throttles the rise, making the overall rise time slightly longer, which allows the flavors of the bread to develop more!

  16. April says

    This was my first time making any kind of bread except for banana bread. I kinda messed up and forgot to move the bottom rack closer to the rack the bread was on. Still turned out well, just maybe not as moist as it should have been. I also used all whole wheat flour instead of a mix, since it was all that I had. Also used dried apples instead of raisins, since that’s what I had on hand.

  17. Jen says

    This was a great recipe! I was a bit daunted by the idea of making my own bread, but it seemed simple enough so I tried it. I substituted some of the flour for cornmeal, cracked toasted wheat, and buckwheat flour (things I had on hand) and used about 1.5 cups total of chopped almonds, chopped dried apples, and raisins. It came out so tasty that my picky 4-year-old insisted on having a slice for dessert last night!

  18. Tracy says

    Bread turned out great — hard crust and soft and tender on the inside….but I do suggest adding a note to add sugar or honey. it tastes a little bland……but so cool to add all of the fixins’ thank you!

  19. Lacy says

    Hi! This looks incredible and I can’t wait to make it. Would I be able to use a bread machine? My mom got me one for Christmas and I’ve been wanting to break it in. Thanks!

  20. Seema says

    Hi Dana! Amazing bread! Thanks for the recipe! I would like to bake it a ASAP! I have a query, if you could respond? Point 2 states, “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.” This is confusing. How is 2hrs in the fridge same as 2hrs in the fridge+ 2hrs at room temp? Fridge would give a slow rise and dough isn’t likely to double in the fridge. Also, where I live the average temp is 40C! So, rather than time, what kind of rise should I look for? Thanks so much! Again, love your bread, it’s perfect!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you let it rise at room temperature for two hours, then in the fridge for two hours, it “proofs” longer. But I just skipped that step and went straight for the fridge!

  21. Isabelle says

    I made this bread today and… WOW!!! I often have problems with making a yeast dough, but this bread is so easy. The crust is perfect and it tasts so good. Next time i will try one with fennel seeds and golden raisins.
    I really love your recipies and your blog. Thank you.

  22. Cindy says

    You had me at Heart. For real. My brother lives in Portland and I always make him take me directly to Heart after he picks me up at the airport. This bread is fantastic. Thank you for sharing!

  23. Angelica says

    Hello! I’ve been following you for a long time and this is the first time I made one of your recipes. Lo ve the bread it was delicious, bit I had a problem, I saw your beautiful photos and your bread has a gorgeous golden top. Mine was pale, I left it for almost 40 minutes in the oven. I want to try it Aguinaga, do you hace año sugestions? Thanks :)

  24. M says

    Quick question, I am wanting to make either rolls or smaller with this recipe. What/ how would you suggest I adjust baking temp or time? A few others asked previously, but I didn’t see an answer. I cannot wait to try the recipe.

    Thank you

  25. Shivani Mathur says

    Just made this entirely with whole wheat flour and it turned out just as good! Just let it prove and bake for a bit longer, but otherwise, perfectly scrumptious!

  26. Christine says

    I have made this bread three weekends in a row and I love it. I am getting adventurous now…I added goji berries in with the raisins. I also soak the raisins and berries in hot water for about 20 mins and this keeps the raisins moist. I actually make myself a cup of black tea and use a bit of this to soak the raisins. I love this bread. I always have honey with it, and it’s lovely. I love your easy whole grain seeded bread too. Thank you.

  27. Frida says

    I just made it and it was delicious!
    My changes, I added a mix of dry fruit of my choice, sunflower seeds and pistachios equaling almost 1 cup instead of the almonds, raisins and don’t remember what else. I used all white flour because that’s what I had. I also used regular yeast.
    Thank you!

  28. Nancy Fremed says

    Best bread I ever baked. Made a second batch, substituted walnuts for almond, flax and chia seeds for pumpkin, and added blond raisins and cinnamon. Delicious fresh hot from the oven or toasted the next day. Thanks for sharing this great recipe.

  29. Hannah says

    Hi! Would this bread work using only whole wheat or spelt flour? If so, do you have any suggestions on how to tweak the recipe? Thanks! (:

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Hannah! I do think you could use all whole wheat or spelt, spelt being preferable. However, I’ve found with whole grain, heartier flours the bread will end up being more dense and not taste as good. I’d just sub in the amounts 1:1!

  30. Dennis says

    The bread looks very nice, it must be very delicious, I like to bake bread too, thanks very much for your tips, nice.

  31. Karen says

    Made and served this recipe yesterday…is delicious. Can’t wait to pop a piece in the toaster this morning! Thank you for sharing!

  32. Nicole says

    This was my first time making bread and I was surprised how easy it was! Dana this recipe was to die for my family wiped out the two loaves I made within a day! ( There are 7 of us)
    I added walnuts because I couldn’t find raw pumpkin seeds and it turned out great. I will defiantly be using this recipe again :)
    I have a question, if I wanted to add dried fruit would I need to to anything special to it?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How awesome! Thanks for sharing, Nicole. If adding dried fruit, you shouldn’t need to do anything special!

  33. K says

    I just made a double batch so that I can have a loaf for your pumpkin french toast bake that I found yesterday, and eat the other slathered in honey (I might share). It just came out of the oven and I can’t wait to try it! I added a bit of cinnamon sugar to the loaf that I’ll be using for the French toast as a sweet factor.

    Thanks for the great recipes!

  34. 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.)

  35. 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!

  36. 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!!

  37. 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!

  38. 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 :)

  39. 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)

  40. 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!

  41. 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)?

  42. Amanda Lewis 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?

  43. 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,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  44. Emily 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!

  45. 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?

  46. 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?

    • Ali says

      Adding water to a hot glass pan creates a sudden temperature change that can shatter the pan and leave you picking glass shards off the bottom of the hot oven. I learned this the hard way ?

  47. Ramona - A Dutchie Baking says

    This looks great, I’ll give this a whirl soon! And GREAT pictures might I add :)

  48. 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!

  49. 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.

      • Megan W says

        I made the recipe just as you wrote it, and it’s amazing! I slather mine with maple peanut butter to get sweeteners, and wash it down with hot coffee. I love your recipe and the bread!!

  50. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  51. 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.

  52. peachpurple 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?

  53. 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!

  54. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  55. 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!

  56. 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!

  57. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amina, see step 5 for clarity! You basically want the water steaming below the bread to help it stay moist!

      • Abbie says

        The initial steam is not to keep the bread moist, but my understanding is that it causes the natural sugars in the dough to caramelize on the surface; this produces that beautiful, artisan bread crust.
        I successfully made mine with 3 cups + 1 Tbs of white wheat (white wheat berries, ground in my Vitamix) flour and 3 Tbs of vital wheat gluten. I upped the add-ins to 1 cup, with no problems.

  58. 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?

  59. Derek Matthews 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!

  60. 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!!!

  61. 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.:)

  62. Erika 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!!

  63. 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! :-)

  64. 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:)

  65. sonia monagheddu says

    Hi, I’m Sonia, italian foodblogger sorry for my bad english, I want tell you that I have included the link of this recipe (which I liked very much) in the section on my blog dedicated to “10 ways to make” (“10 Modi di fare”) aromatic bread.

    I hope not to bother you, have a nice day

  66. 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.

  67. 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!!

  68. Averie @ Averie Cooks says

    I love muesli bread and when I travel to places where it’s the local type of bread, I’m in heaven. Looks awesome. Pinned!

  69. Federico says

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

  70. Frida 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! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  71. Roxana | Roxana's Home Baking says

    I saw this bread on Foodgawker and my heart just skipped a beat! I had to come and check it out.
    I love love musli and the rustic look of this loaf make me rush in the kitchen and bake it.
    Thanks for the recipe

  72. Amanda says

    This is a really gorgeous bread, and the recipe is so simple!! I will definitely be adapting this for a future post! Thank you for sharing :)

  73. Rhyann 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.

  74. Heather 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!

  75. Katie (The Muffin Myth) 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.

  76. Diane @ Life of Di. says

    This bread looks simply amazing. I wish we would’ve gone to Heart while we were visiting Portland but we were really happy with Stumptown Coffee :)

    • 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!!