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).
7-Ingredient Muesli Bread
Ingredients
- 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
Instructions
- 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.
Notes
*Nutrition information is a rough estimate.
*Adapted from King Arthur.
Jackie Hughes says
I am in the UK and not sure what flour to use, is this bread flour ?
Hi Jackie, we haven’t used bread flour in this recipe, but it might work. We used 3 cups all-purpose flour and 1/4 cup whole wheat flour.
DeAnna Papachristopoulos says
I store bought Red Mill Muesli Hot or Cold Ceral mix. Will this work?
Hmm, we’re not sure if that would work in this recipe! Perhaps in place of some of the nuts + seeds?
Sierra says
This recipe seems similar to a bread I would eat by the loaf (think, carrying it in my purse and pulling off chunks whilst traveling through Sweden and Norway 🤣) that I’ve been trying to replicate since coming back to the states. I’ve struggled with the rise, but some variations I’ve tried:
1/4 c white vinegar with 1 c water
1:1 bread flour and rye flour
Sub out raisins for fermented cranberries
This gave a similar taste and texture, not quite there.
Kept the variations but added 1:1:1 rye, wheat, and bread flour, and counter top and fridge rise for 4 hrs each, total 8 hours. Closer to the flavor and texture. Still a struggle with overall rise, but delightful nonetheless.
Both of these on parchment paper in the oven, same baking times with water.
Todays try: kept all variations, but proofed my yeast with 3/4 tsp refined sugar, STILL struggle with rise, but smells like it’ll be sweet and sour enough. Will follow up with the final result!
So far this recipe has been the closest to my European experience, and adjusting ingredients has been foolproof, but the rise is always weird! Any additional feedback on the rise will be hugely appreciated!
Amazing! Love your experimentation, Sierra. Adjusting the flours may be impacting the rise. If you haven’t already tried with the flour combination recommended in the recipe, we’d highly recommend that! Otherwise, make sure your yeast is fresh, and let the dough rise for at least 2 hours at room temperature in a warm spot (on top of a preheated oven can be helpful, especially in cooler months). You can also experiment with letting it rise in the refrigerator overnight. We hope one of those tips helps!
Deborah says
Hi I have sourdough starter on hand. Can I substitute the yeast for a cup of sourdough starter? This looks yummy! Thanks!
Hi Deborah, we haven’t tested that, but another reader reported using a sourdough starter with success! She said she Googled “sourdough yeast substitute” and used those ratios. Let us know if you try it!
Amanda Engevik says
This was so fun to make! What is the crumb structure supposed to be like?
Ellen Burgess says
The amount of sodium in each slice of the 7-ingredient muesli bread is incorrect. The recipe calls for 1/2 Tbsp of salt which is 3488mg of sodium. Therefore each of the 18 slices from the loaf will average 194 mg sodium, not 1mg as you have sated in your nutrition section. (If you used 1/2 tsp of salt, you would have 65mg.)
Thanks so much for pointing this out, Ellen! We will update the recipe.
Diana says
This recipe sounds great. I’d like to make it in my bread machine using only bread flour. My bread maker has a device that drops the fruit and nuts into the dough at a certain time during the cycle. Do you have any suggestions?
Hi Diana, we haven’t made this with a bread maker but we think that should work if it’s what the machine says to do. Let us know how it goes!
Claude says
Fabulous bread. So tasty. Thank you for sharing. Claude
We’re so glad you enjoyed it, Claude. Thanks so much for the lovely review!
Claude says
Hi, what is the weight of the yeast you use in this recipe which sounds delicious. I weigh everything for my breads. thanks
Hi Claude, it’s 7 grams. Enjoy!
Celeste says
This is the best bread recipe. I have made it with and without raisins. I use my KitchenAid mixer for mixing dough. I use white flour and when I make it with raisins, I mix raisins In with flour and yeast and the raisins are evenly distributed. I have made with all whole wheat flour also. Both flours comes out great but I usually have to add more water for the right consistency.
Thank you for a great recipe!
Thank you for sharing your experience, Celeste! We’re so glad you enjoy it!
CMT says
I so love this recipe and have made it many times. Do you think it would work with kalamata olives instead of raisins to make it savory (not sure it would be too wet).
We’re so glad you enjoy it! It might work! We would suggest drying the olives as much as possible before adding them.
Sadie says
This bread checks all the boxes. It’s effortless to make, tastes great both toasted and plain, and looks beautiful. I used the weight measures and added currants, sunflower seeds, coarsely chopped raw almonds and black sesame seeds. I made the dough in the evening and let it bulk ferment at room temperature for 2 hours, then refrigerated it overnight. In the morning I added the seed mix in increments, using stretch and folds instead of kneading, and everything was evenly distributed in the baked bread. The final proofing for the cold dough was just over 2 hours. I used a banneton for the final proof which kept the dough from spreading. The bread took a total of 35 minutes to bake in a Dutch oven.
Thanks so much for the great review and for sharing your experience, Sadie!
Ginger says
Easy recipe and delicious!! I bought a premade meusli mic from Whole Foods. Didn’t soak the raisins and ended up ok. Definitely will make again.
Nice! Thanks for the great review, Ginger!
Deb S says
I made this bread and it tastes good . However , I guess I didn’t knead it enough when I added the nuts and raisins as they were all at the top of the loaf ,if that makes sense. I didn’t want to over knead , could you let me know how much your suppose to knead.
I used active dry yeast that I had to activate . A little flax millet and all organic flour.
Hi Deb, we’re glad you enjoyed it! Most of them will stay near the top/outside of the loaf, but you can knead more if you’d prefer. We kneaded a few times. Hope that helps!
Jacqui says
I made the muesli bread and it was fantastic! The next day I decided to make it a little different. Instead of 3 cups of unbleached flour I did 2 cups flour and then 1/4 cup flax meal,1/4 cup chia,1/4 cup wheat bran and 1/4 cup sesame seeds plus the 1/4 cup whole wheat flour. Before I baked it I did sprinkle sesame seeds on top. It was soooo good that I had to make a loaf for my sister. They loved it! You can mix up whatever you want to add and I’m sure it would be great. Thank you again for another incredible recipe! FYI I have two loaves in the fridge !
Yay! So glad you enjoyed this recipe, Jacqui. And your sister too! Thanks for the great review!
Vanessa says
I decided to try this recipe last night after having it in my folders for ages. I didn’t really follow the instructions concerning proofing (I didn’t put it in the fridge and lifted the dough several times, I don’t know what it’s called in English but in French it is “soufflage” I think) and I added a touch of cinnamon and a teaspoon of honey. I’m really happy with how it turned out as the crust is a lovely golden brown and the crumbs are not so dense as I’m used to when breadmaking at home.
Thank you for sharing, Vanessa!
Heidi Dunlap says
Did you ever post the French toast bake recipe to go with this bread? I can’t locate it. Thanks for all the great recipes!
Yes! You can find it here. Enjoy =)
Di Comtois says
This recipe was fantastic! First time I have ever proved bread in the fridge. Substituted sunflower seeds for the nuts. Next time I will add a teaspoon of honey as I found it just needs a wee bit of sweet….. Not too much, but just a touch!
Di Comtois says
Meant to rate this 5 stars! Missed that part!!
Aw, thanks! We appreciate you!
Yay! Thanks for the great review, Di!
RJ says
I lived in Germany and have to say I miss the fresh bread the most. I’ve read in other recipes that you should soak the raisins in warm water for at least 30 minutes and the almonds in milk overnight. Can’t wait to try this recipe!
We hope you love it, RJ!
Ann says
Question – can’t seem to get the loaf done, all the way through – towards the loaf bottom. Tried cooking on cookie sheet vs. pizza stone and tried moving as low in the over as possible (and still have room for water pan). Love the recipe but need some guidance.
Hi Ann! It sounds like your loaf might be under-proofed. Make sure your yeast is fresh, and let the dough rise for at least 2 hours at room temperature in a warm spot (on top of a preheated oven can be helpful, especially in cooler months). You can also experiment with letting it rise in the refrigerator overnight. It might also be worthwhile to get an oven thermometer to double-check your oven temp, if it’s too hot the outside of the bread might be baking too fast for the inside to fully rise. Let us know how it goes if you give it another try!
Cj says
I am not understanding your rise instructions. You commented that you go straight to the fridge for your rise. So is that 4 hrs of rise time in the fridge, instead of alternating 2 hrs countertop, 2 hrs fridge? First time baking this bread.
Hi CJ! Two hours in the refrigerator should be enough! Hope this helps!
Katia says
Could I use spelt flour instead of regular?
Hi Katia! We haven’t tried this with spelt but it should work. Let us know how it goes if you give it a try!
Stacy says
The easiest bread I’ve ever made, and it turned out wonderful! The crust reminds me of the brotchen I grew up with, and every bite is just a delight. This will become a staple, for sure.
Woohoo! This is wonderful to hear. Thanks for the lovely review, Stacy! xo
Minh says
This is great! Would you be able to convert the cups to grams? Thank you!!
Hi Minh, you can find the measurements in grams by clicking “metric” beneath the ingredients header. Hope that helps!
Ingrid says
Hi! I have made this bread many times with different variations and it always turns out great!! I do have a question regarding keeping the crust crunchy once it is removed/cooling. I use the steam method and the crust seems very crusty when I remove but once it has cooled on the rack it is soft. Any suggestions to avoid the softening? Delicious either way but would love a little crunch if possible!
Thanks for sharing, Ingrid! To keep the crunch you could try baking without the steam! We haven’t tried that but I’m guessing that would work well!
Ingrid says
I tried the bread again last night without steam and the crust stayed crunchy! Thanks so much for the suggestion!
Great! Thanks for the update, Ingrid!
Becca says
This is such a good wholesome bread recipe. I love the simplicity of the ingredients so much, hence why I also love minimalist baker: the simplicity of the ingredients, the variety for substitutions, the wholesomeness and so much more.
Quick question…I put more whole wheat flour 1-1/2 cups more because I wanted it to be a bit more hearty (yes I know its not as the recipe calls for); my issue was the dough didnt keep its roundness after resting a second time. It just spread out way too much/flatter. Any ideas as to why or tips on how to maintain a round loaf shape? Greatly appreciate it! Thank you!
Hi Becca! What about trying to cook it in a baking pan or loaf pan?
Linda says
I’ve made this many times. I live on a sailboat with a small propane oven (15×10) and I don’t add the water to steam because it will blow out my flame and I don’t have room for a tray of water. I bake the bread on a Parchment lined baking sheet. With all those modifications and living in Key West (think humid and hot) this bread is amazing every time! Thank you!
Wow, love that Linda! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kay says
I made this today and it looked amazing. The taste was a bit bland even with 3/4tsp of salt. Any suggestions ?
Hi Kay, you could try increasing the salt further and/or raisins. Hope that helps!
Linda says
I made this bread with one tweak, I added 1/8 cup flax seed meal and removed 1/8 cup of the all purpose flour. It is perfect and looks just like the pictures! Thanks!
Would this be a base for, say, cinnamon raisin bread, too?
Amazing! We do think it could work with cinnamon raisin bread- let us know if you give it a try!
Mandy says
Absolutely wonderful recipe. Skipped the whole wheat flour as we didn’t have any and just added more white bread flour. Also added desiccated coconut, sunflower seeds. The rise was a lot quicker for us, more like an hour , probably due to climate. Excellent crust and texture. Will be a regular bread recipe for us. Many thanks!
We’re so glad you enjoyed it, Mandy! Thanks for sharing!
Lucy says
Do I place the stone in the oven to heat then place the bread on after the rise?
Yes exactly!
FP says
I’ve made this bread so many times now and it’s so good and super easy! I use almond flour instead of whole wheat because I always have it on hand. The texture is great, the crust is perfectly crisp and the mix-ins are easy to switch up with whatever nuts/seeds/dried fruit you have available.
We’re so glad you enjoy it! Thanks so much for sharing! xo
Norah E. says
How is it possible to keep the rasins or cranberries to the centre of the bread to avoid them from sticking out and dried up after baking?
You can fold them in when kneading and poke them in if they’re on the exterior before baking.
Claire says
**Such an easy recipe!!!**
I’d never baked bread before and this recipe was GREAT to get me started! So easy and delicious, I’ve made this bread at least a dozen times now. I didn’t have raisins, so I instead added dried cherries and YUM! I also usually add more wheat flour than it calls for and less regular, but that’s just my preference.
We’re so glad you enjoyed it, Claire! Thanks so much for sharing!
Marci says
Another great recipe! I have made this twice, once at the beginning of April when I had yeast, and again yesterday with a sourdough starter because yeast is nowhere to be found. (Google sourdough yeast substitute, I used those ratios) My children preferred the yeast version, but the adults prefer the sourdough. We have had a lot of sourdough the last two months, and I have to say this loaf was my favorite. Your recipes have made life during quarantine easier, they’re all easy and delicious. Thank you!
We’re so glad you are enjoying our recipes, Marci! Thanks so much for sharing!
Nikki says
I have made this recipe six times now and it’s been great with every attempt. I’m currently tinkering with amounts of nuts, seeds, and dried fruit. I am also playing with rise times. Will this dough be okay after a full day’s rest in the fridge? Thanks so much. Great recipe.
Hi Nikki, we haven’t tried it, but we think it would be fine! Let us know how it goes!
Nikki says
Turned out fab, thank you!
Yay! Thanks for sharing!
Kacie says
I am on the hunt for a good Muesli bread recipe and this looks amazing! Have you tried to make this using a sourdough starter instead of yeast? I would love to try this, but I have no idea where to start to substitute in starter for yeast.
We haven’t tried it! Let us know if you do some experimenting!
Callie V says
This turned out just okay for me. The loaf was really flat (maybe needed more flour?). I would appreciate grams for the ingredients as well for a more consistent result. I did love the bits and raisins in the dough though! Thanks for the great idea.
Hi Callie, sorry to hear it didn’t turn out as expected! Was your yeast active and did the dough rise properly? You can find metric measurements for this recipe by clicking “metric” beneath the ingredient header. Hope that helps!
Callie V says
Ah thanks for letting me know about the “metric” option. I didn’t notice that before! My yeast was active and I measured the temp of the water, so hopefully with weighing the flour it’d turn out well. Thanks!
Let us know how it goes!
Haroon says
Could I possibly use only whole wheat flour for this recipe?
Maybe! We haven’t tried it though. It will likely be more dense.
Julie Yim says
This looks super exciting. Would I be able to let it rise for 2 hours on the counter then straight in the fridge to sit over night? Would it get too deflated or overproofed? If I can, when would I add the nuts and fruit bits?
Hi Julie, we think it would work to skip the counter rise and just do an overnight rise in the fridge. Then add nuts/fruit in the morning. Let us know how it goes!
France says
Is it possible to use fresh yeast instead? It’s all I’m able to find right now!
We haven’t tried it, but we would think it would work! Let us know if you try it!
Angie says
I love this bread. I have now made it 3 times since our Corona Shutdown started. I added a few extra ingredients: dried cranberries, sunflower seeds and flax.
I am going to try your wheat bread with millet and oats. I was not a bread baker before Corona, I think I am hooked now!
We’re so glad you enjoy it! Thanks for sharing, Angie!
Al says
One question: Why does it have to go into the fridge for rising? Can I leave it the whole time at room temp? Just curious.
Hi Al, It slightly throttles the rise, making the overall rise time slightly longer, which allows the flavors of the bread to develop more!
selena says
Hello! This looks amazing – but I’m surprised there seems to be hardly any kneading. Is that right? I have just started and did a couple of minutes kneading before leaving it to rise…. I’ll see what happens!
Hi Selena, we do recommend some kneading, but don’t find it needs a lot.
Neelofer says
I don’t think I can go back to buying loaves of bread anymore! I didn’t have WW flour, so I subbed almond flour. My bread turned out delicious, moist, and flavorful! My partner and I devoured half of the loaf in a day.
The only trouble I had with the recipe was not knowing what dish the dough should be going into the oven on. I had to read the recipe multiple time, including my partner, to finally understand it was to go in on parchment-lined baking stone or lightly greased baking sheet. Overall, an easy recipe with a great outcome, can’t wait to bake it again!
Thanks for the feedback, Neelofer! We’ll take a look and see if we can make the instructions more clear.
Tamara says
Hi Dana,
I only have active dry yeast. How will that alter this recipe?
Hi Tamara, that should work. Just give it extra time to rise. Let us know if you give it a try!
Monica Medrek says
I don’t have any whole wheat flour can u sub white or some gluten free flour like chickpea?
Hmm, we haven’t tried this gluten-free but let us know if you do!
Monica Medrek says
What about dining white for wheat?
Hi Monica, we haven’t tried that, but another reader has with success. Let us know if you try it!
Molly says
such easy and amazing bread! I can’t eat gluten but it looked so good I decided to make it for friends anyway. I didn’t have almonds so I added poppyseed and sunflower seeds instead. I also didn’t have all purpose flour, only cake flour (lockdown…) so I used that, adding an extra 2T for every cup. I think I’ll leave it slightly longer next time (I only did 25 not 35 minutes… impatient!). the crust is amazing. One thing that might be helpful is a picture of the dough before the first proof, juts so you can see how wet it should be…
Thank you for bringing us such amazing recipes ♡
Thanks for the lovely review and feedback, Molly! xo
Shapelessjourneys says
Really easy to make, especially when using a mixer, used goji berries as well. Delicious!
Don Glasrud says
Great recipe, I followed it except accidentally put in a half cup of whole wheat flower and also accidentally put in half cup each of raisins, sliced almonds and pumpkin seed. (I used the wrong measuring cup!!!!!) It was a bit tricky to mix in the 3 add ins but the result was beautiful. I also baked at 425 for 30 minutes instead of 450. Slash the dough before the resting process works better.
Nice tender bread and a real specialty treat!!
Laura says
I followed this recipe except I did not add the almonds (not a fan of almonds) and it worked perfectly. I let the bread rise at room temp for 2 hours, then the fridge for 2 hours, and then again on the counter for an hour. It’s incredibly easy. I’ve tried many yeast bread recipes with the hope of being able to make my own sandwich bread and no results have satisfied me like this! My only issue was slicing it because my bread knife is sub-par – I’d love to hear if anyone has found a bread knife (or even a bread bow? Just learned about these cool things!) that they love.
Ali says
So good! I had some Paleonola Granola (just nuts, seeds, dried fruit – no oats) which was a little too heavy on walnuts for my taste to eat as a snack, so I just added 3/4c of that rather than the individual add-ins. Delicious! The dough was more runny to work with than I would have anticipated, so I had to be liberal with the flour during the kneading and transferring phase, but the results were great! I linked here from a FB minimizing kitchen gadgets post.
Mylissa says
This recipe is great! Instead of raisins and the nuts I used roasted garlic and klamato olives and it was delicious! Thanks for the recipe. I look forward to try different breads :) (which I am actually doing right now)
Thanks so much for the lovely review and for sharing your modifications, Mylissa. They sound amazing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Madison says
The easiest recipe in the world and tastes FANTASTIC! I am a subpar baker and I NAILED this! Very happy :)
Thanks so much for the lovely review, Madison. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Nicki says
Turned out great! Husband said, “Woah, that looks like you bought it at some fancy artisan bakery or something”.
I must say, it looks pretty impressive lol.
So thank you!
Cachae says
Absolutely loved this recipe! I did use walnuts instead of almonds, because my stomach doesn’t tolerate almonds well. I whipped up some Dairy-free butter with honey and cinnamon to serve and omg, such a hit! Oh ALSO, when my second loaf went stale, I made French toast with it and it was hands down the best French toast ever!! Thanks for another delicious recipe Dana!
Thanks, Cachae!
Susan Smith says
This bread looks so good! I made it for my husband as I can’t consume gluten, and he said it is very good. I was wondering if subbing the flours for something like psyllium husk, tiger nut flour, almond flour, etc. would work?
Hi Susan, gluten-free flours are a little more tricky to work with for making bread, but if you give it a try, we would love to hear how it goes!
Gabrielle Robertson says
Hi Dana, do you think it would be ok to leave it in the fridge to rest overnight and bake it in the morning? I wouldn’t mind fresh-baked bread first thing on a work morning when I can’t necessarily budget for the steps before resting the bread!
Yeah! That should work!
Deborah T Norling says
Hi Gabrielle. I realize it has been quite a while, ( October ), since you asked about letting the dough rise in fridge overnight and bake in the morning.
I am just reading the recipe/comments today in May, but wondering, did the over night rise in fridge work?
( If so, how long did it rise?)
Hoping you or someone else who tried it will comment.
Thank you!
Debbie
Jk says
Thank you for the recipe can I sub sourdough starter for yeast
Also almond flour is expensive and takes more water to grow almond s I hear
Found an almond sub 1:1 sunflower seed flour
Will try and let you know
Thankyou again
Stay safe
Hi! We haven’t tried this recipe with sourdough starter but it could work! Let us know how it goes if you give it a try. :)
Rae says
Hi, just a little confused-what do I put the bread on to bake? As I’m reading recipe, looks like pan with water goes below the bread, but what do I put the bread on? Thanks!
Hi Rae, the bread goes on a parchment-lined baking stone or lightly greased baking sheet (see step 4 for more info). Hope that helps!
Kelli says
This was my first time making bread and this recipe made it so easy! The result is sooooooo delicious!
Uma Udaykumar says
Have you forgotten to add oats in the ingredients?
We didn’t, but you could certainly add them as needed!
Lisa says
Hi! I’m so anxious to try this! Quick question tho, I don’t have a baking stone. Can i use my cast iron Dutch oven? Would that change the baking time?
Thanks!
I think either of those should work well and shouldn’t change baking time! Let us know how it goes!
Bee lee says
Made this many times now. It’s our staple. I substitute wholemeal to other freshly milled grains eg einkorn/rye/ kamut. Taste amazing even on the second and third day
Jennie says
Could you make this in a Dutch oven as well?
I would like to try this as I loved the Starbucks bread, but whenever I ate it, my lips slightly tingled and burned. Some allergy is going on there. I don’t believe I am allergic to any of your ingredients, so I am anxious to try it.
We haven’t tried that and aren’t sure how it would work! If you give it a try, we would love to hear how it goes!
Layla says
Suppose you accidentally added the nuts and raisins and some dried dates right after you mixed the dough, and THEN covered it and put it in the refrigerator? What would happen? Asking for a friend ?
Layla says
Turns out it still turns out pretty yummy! A little dry, compared with doing it the right way again today, but still loved it!
Kendra says
I have a question regarding the nutritional facts. I think there is a typo under SODIUM. My husband is on a reduced sodium diet and I am trying to calculate how much each slice would be. Thanks!!