Muesli Toasting Bread

Mueslit Toasting Bread 8

Some bread is just meant to be toasted. Like this chunky fruit and nut Muesli Toasting Bread. When the thick biscotti shaped slices hit the hot coils the nuts begin to toast and turn fragrant, the bits of fruit get all jammy, and the smell of fresh baked yeast bread fills the kitchen.

Muesli Toasting Bread is a beautiful and healthy yeast bread chocked full of fruits and nuts ~ it makes the best breakfast toast!

I think you’re going to be very happy you stopped by today.  This Muesli Toasting Bread is to die for.  I loved it so much I made it twice this week.  It’s the world’s best toasting bread, full of all sorts of fruit and nuts, and made even heartier with the addition of MUESLI cereal.  Muesli, if you don’t know, is a kind of cold cereal made by soaking oats (or other raw, rolled grains) in milk and adding various fruits, nuts and seeds.  It was invented by a Swiss doctor at the turn of the last century to help nourish his patients, so, you get the idea, it’s healthy.  It’s got a beautiful contrast of textures, and tastes fabulous…it’s the spring and summer equivalent of my morning oatmeal.

Muesli Toasting Bread ~ a chunky fruit and nut bread that's just made for the toaster!

You can buy packaged muesli in your grocery store, make your own,or buy it online.   I’ve made Summer Berry Meusli here on the blog, but for this recipe I’d use the packaged stuff.

Muesli Fruit and Nut Toasting Bread is a chunky bread made specifically for toasting!

The muesli theme is carried throughout the bread with the heavy presence of dried fruit and whole nuts.   It brings the  experience of toast, which I eat on 95% of mornings, to a whole new level.   Take it from me, this stuff is superb.  I slice it nice and thick, so it gets crunchy on the outside and stays nice and chewy on the inside.   All it needs is a smear of butter.

Muesli Toasting Bread is a chunky fruit and nut yeast bread just made for toasting!

You can customize the fruit and nut add-ins to fit your own taste.  I used:

  • pistachios
  • hazelnuts
  • cranberries
  • currents
  • apricots.

Any combination will be great, and you’ll need 1 1/2 cups of the mixture to ensure your bread is fully loaded.  The first time I made it I formed the dough into 2 loaves.  The second time I made one large loaf, and I think I liked that better.

Muesli Toasting Bread Dough Muesli Toasting Bread risingMuesi Toasting Bread uncut

This is a fairly easy bread, as yeast breads go.  Once you’ve amassed your fruit and nut bits, it’s a straight shot — minimal kneading and rising times.  The big wow comes when you slice the finished bread; the fruits and nuts make a stained glass type pattern in each slice.  The second big wow comes when you toast it … the aroma is amazing.  The third and biggest wow comes with that first bite…

You might also like my PALEO FRUIT AND NUT BREAD, it’s grain, sugar, and dairy free, and it also makes fantastic toast.  And for a quickbread version of this bread, try my CHUNKY FRUIT AND NUT BREAD, there’s no yeast and no waiting!

Muesli Toasting Bread

Ingredients

  • 1/2 cup milk
  • 1/2 cup water
  • a scant cup of muesli cereal (about 7/8 cup)
  • 1 tsp honey
  • 3 cups bread flour (375 g)
  • 1 3/4 tsp salt
  • 1/2 cup dried apricots, rough chopped
  • 1/4 cup whole pistachios
  • 1/4 cup whole hazelnuts
  • 1/4 cup dried currents
  • 1/4 cup dried cranberries
  • 1 packet yeast
  • 1/4 cup water
  • 1 beaten egg (for brushing)
  • rolled oats (for sprinkling on the surface)

Instructions

  1. Put the 1/2 cup milk, the 1/2 cup water, the honey, and the muesli cereal in the bowl of a stand mixer, or a regular bowl if mixing by hand. Let it soak for about 15 minutes.
  2. Dissolve the yeast in 1/4 cup warm (100-115F) tap water.
  3. Add the yeast, salt, and flour to the bowl with the muesli and mix on low for 3 - 4 minutes or until the dough comes away from the bowl. The dough will be sticky,
  4. Turn the dough onto a floured surface and form it into a rectangle. Spread 1/2 of the fruit and nuts over the surface, then fold the dough in from each side and add the rest of the fruit and nuts. Knead the dough to incorporate all the bits evenly.
  5. Put the dough in a clean, oiled bowl, cover well and set in a warm place to rise for an hour.
  6. Turn the dough out onto a parchment lined baking sheet and gently form into a rectangle loaf. Push in any large bits of nuts or fruit so that the surface is as smooth as possible.
  7. Brush with beaten egg, and sprinkle with oats. Cover and let rise in a warm place for 30 minutes. Meanwhile set the oven to 430F.
  8. Bake for 35-40 minutes. If the crust gets too brown, cover loosely with foil towards the end of the baking time.
  9. Cool on a rack before slicing.

Notes

Recipe adapted from delicious days

http://theviewfromgreatisland.com/muesli-toasting-bread/

Notes:

  • Make sure the water you blend your yeast with is at the right lukewarm temperature, about 112F.  Too hot will kill the delicate yeast, to cold won’t allow it to come alive.
  • Use bread flour, and weigh it for accuracy.  If you don’t have a scale, measure it out using the fluff, scoop and level method.  Fluff up the flour to loosen it.  Spoon the flour lightly into the measuring cup, and then level it off with the side of a knife.
  • Use whole hazelnuts and pistachios for a beautiful interior and best texture and flavor.  If you choose to use other nuts, leave them as chunky as possible.
  • In order for bread to rise, it must be in a warm place.  Sometimes that’s hard to find.  I sometimes set mine in a sunny bay window, or on top of my furnace.  An oven that has been pre-warmed and then turned off can work, too.  In a pinch, a heating pad set on low can work great.  Update:  I’ve recently purchased this Proofing Box and love it, it keeps the dough at the perfect even warm temperature, and it even makes yogurt, too!
  • I always repeat this simple rule — make sure your oven is set to the correct temperature.  I keep an inexpensive  oven thermometer hanging from one of the racks so I can check for accuracy.
  • Don’t over bake the bread, if you are unsure, take it out.  If it is slightly under baked it will finish baking in the toaster.

Muesli Toasting Bread 9

This bread was a huge hit in our house.  The thick chewy slices soak up the butter, and you get big nuggets of toasted hazelnut and jammy fruit in every bite.   A toaster oven is ideal for the long slices, otherwise you can cut them in half before toasting, or pop them down once, then flip and toast the other side.

Muesli Toasting Bread 10

*This post has been updated from an earlier post from 2014.

 

Don’t forget to pin it!

Healthy Muesli Toasting Bread is full of fruits and nuts, and makes the world's best toast! | Breakfast | Homemade Bread | Oats | Fruit and Nut Bread | Yeast Bread

49 Comments

  • Reply
    Andrea
    May 16, 2017 at 8:33 am

    is one packet of yeast equal to one teaspoon ? I use a large container. Thanks.

    • Reply
      Sue
      May 16, 2017 at 10:18 am

      I packet of yeast is equal to 2 1/4 teaspoons, Andrea ~ enjoy!

  • Reply
    Kate
    April 10, 2017 at 12:57 am

    I am no longer able to cook; but, I saw this jeweled bread and knew my aide had to make it. I’ll have to have better oversight next time, and there will be a next time, as I believe she measured the flour wrong and it was not a sticky dough at all. It was crumbly and dry. In order to salvage all those lovely dried fruits and toasted nuts we put it back in the bowl and added some water. It was a hail Mary salvage but even though the recipe was botched the bread was delicious and awesome! I can’t wait to make it again. This time we will use the Kitchen-Aid instead of going with her by hand bowl preference and I will be sure the flour is measured correctly. we shared part of the loaf with an elderly neighbor and she thought it was divine… so the lesson is make this bread!

  • Reply
    Colleen
    March 7, 2017 at 4:09 am

    Just wanted to give you a huge thank you! I made this bread the other day and it is wonderful! Followed your recipe to a “T”. The only thing that I didn’t have was bread flour, so I added 3 tsp. of vital wheat gluten to the 3 cups of flour. Mine rose quite nicely. I also added a little bit of candied orange peel as well (and may just add some grated orange peel instead the next time) , but it turned out great. Thank you for posting. I took a picture, but I don’t know if /how to add it to the comments section. xoxo oh yes..it wasn’t easy working all the fruit and nuts into the dough tho!

    • Reply
      Sue
      March 7, 2017 at 7:36 am

      I’m thrilled you liked this Colleen ~ and yes, it is a little bit of a challenge to work all those goodies into the dough, I drop them in a little at a time to try to spread them out. The orange peel sounds like a great addition, too. The best way to share a photo, and I’d love to see it, is on facebook (you can message me and link it) or on instagram or twitter with the hashtag #tvfgi ~

      • Reply
        Colleen
        March 8, 2017 at 6:18 am

        Thanks Sue…I “think” I sent you a tweet..haha..I’m sure not an expert on Twitter yet, so you’ll have to check and see if you see my bread or not..

  • Reply
    Jennifer @ Seasons and Suppers
    March 1, 2017 at 4:41 pm

    I definitely need to make this! Love the idea of muesli in bread and toast is my favourite snack! I’ve always been curious about those proofing boxes, so good to hear your thoughts!

    • Reply
      Sue
      March 1, 2017 at 6:22 pm

      I absolutely love it, Jennifer, I can never seem to find a warm spot for bread dough, and because I can set the temperature to anything I want, it can be used for all sorts of diy projects.

  • Reply
    Karen @ Seasonal Cravings
    March 1, 2017 at 2:32 pm

    I don’t eat a whole lot of bread but boy does this look good. All those goodies in there? Yes, please.

    • Reply
      Sue
      March 1, 2017 at 4:10 pm

      I figure if I’m going to splurge on the carbs, it should have some benefits, and this bread definitely does!

  • Reply
    Susan
    March 1, 2017 at 2:26 pm

    I need this bread in my life soon ;) Not only do I love fruit and nuts in bread but it looks so pretty!

  • Reply
    Dawn
    March 1, 2017 at 12:36 pm

    This looks amazing! I have a plethora of dried fruits, nuts and seeds I’d like to try in this–muesli is definitely going on the shopping list!

    I sometimes proof dough in my dryer–turn it on high while I’m making the dough and then turn it off and set the dough in its oiled tub inside. Works well for me, though now I’m eyeing that proofing box.

    • Reply
      Sue
      March 1, 2017 at 12:43 pm

      Oh wow Dawn, I love the dryer idea, i thought I’d heard of them all, but that’s a new one, and it makes so much sense!

  • Reply
    John/Kitchen Riffs
    March 1, 2017 at 7:51 am

    To die for? Sold! This looks terrific — thanks.

    • Reply
      Sue
      March 1, 2017 at 8:05 am

      Absolutely, guaranteed ;)

  • Reply
    Barbara
    March 1, 2017 at 7:17 am

    Can I make this in the bread machine?

    • Reply
      Sue
      March 1, 2017 at 7:18 am

      I don’t see why not!

  • Reply
    Tricia @ Saving room for dessert
    March 1, 2017 at 5:27 am

    Now why haven’t I made this yet??? That melting butter on toast shot has me drooling! What a terrific and beautiful way to start the day!

    • Reply
      Sue
      March 1, 2017 at 8:06 am

      There’s something about what happens to all the fruits and nuts in the toaster that makes this bread magical, Tricia, I hope you try it!

  • Reply
    Chris Scheuer
    March 1, 2017 at 3:40 am

    BEAUTIFUL! Those pistachios and apricots look like jewels! Your wonderful description has me wanting to run out and get all the ingredients :)

    • Reply
      Sue
      March 1, 2017 at 8:07 am

      Thanks Chris, I really love slicing this bread for that very reason, it’s always a visual treat!

  • Reply
    KellyDC
    August 8, 2016 at 2:13 pm

    430 degrees? Is that correct? I’ve never seen such a precise high temperature before.

    • Reply
      KellyDC
      August 21, 2016 at 10:30 am

      So I made this yesterday, and I’m really not sure what purpose the yeast served. The bread is so heavy with fruit and nuts that it can’t rise very much. It ends up having a thick, heavy, biscotti-like texture (but softer), which makes me wonder why not just make biscotti instead and save myself the kneading and rise time.

    • Reply
      Sue
      March 1, 2017 at 7:45 am

      It’s adapted from a European recipe, so I added the exact temperature, you can play around with it a bit if you like, but ovens can be finicky, I always keep a thermometer in mine so I know what’s going on.

  • Reply
    Cristiana
    June 28, 2014 at 7:19 am

    Hi,

    How many grams of cereal did you used in the recipe?

    Thanks for clearing and have a nice day

    • Reply
      Sue
      June 28, 2014 at 8:52 am

      I think it’s approximately 100 grams, Cristiana.

  • Reply
    Muesli Recipe: A Healthy Gluten Free Breakfast
    February 25, 2014 at 8:33 am

    […] will be sharing a recipe here soon but this muesli bread recipe and muesli waffle recipe both look fabulous! You will need to make some adjustments for the fact […]

  • Reply
    DessertForTwo
    February 10, 2014 at 10:11 am

    This is so beautiful! I eat toast every day for breakfast. This bread would spice it up! Love :)

    ps Thanks for the comment on my site :)

  • Reply
    Barbara
    February 9, 2014 at 4:34 am

    So agree about toasting! Love this loaf, Sue. Chock full of goodness and I can almost taste this slathered with butter.

  • Reply
    cheri
    February 8, 2014 at 11:20 am

    This bread looks and sounds incredible, love the nut and fruit combination!

    • Reply
      Sue
      February 8, 2014 at 5:39 pm

      I went for color and shape variety this time. I also think figs would be great.

  • Reply
    Dawn @ Words Of Deliciousness
    February 8, 2014 at 10:06 am

    I love breads like this and I agree they are wonderful when toasted. I love the nut and fruit combination that you have in this bread.

    • Reply
      Sue
      February 8, 2014 at 5:39 pm

      Thanks Dawn!

  • Reply
    simi
    February 8, 2014 at 9:11 am

    GORGEOUS bread ! I just love it! and I also love your bread knife. I love muesli.

  • Reply
    Denise Browning@From Brazil To You
    February 8, 2014 at 9:03 am

    Hi, Sue! I am a bread lover… Breads with a hint of sweetness like this one with dried fruits is a fave of mine. Thanks a lot for the great recipe. Great photos!!!

  • Reply
    Joanne
    February 8, 2014 at 4:30 am

    I would spread peanut butter ALL OVER THIS. It’s such a gorgeous loaf!

  • Reply
    denise@magnoliaverandad
    February 8, 2014 at 1:36 am

    Oh my Oh my! This look so colourful so amazing I would love this option in any fancy hotel for breakfast!

  • Reply
    anice
    February 7, 2014 at 11:59 pm

    This bread is delightful!

  • Reply
    Rose
    February 7, 2014 at 10:35 pm

    I’m a hazelnut lover and am always looking for different ways to incorporate them into recipes. This looks wonderful and I might add crystallized ginger to the mix for a zingy extra.

    • Reply
      Sue
      February 8, 2014 at 7:18 am

      The ginger sounds like a good idea, I can imagine a whole lineup of add-ins designed around that.

  • Reply
    Suzanne
    February 7, 2014 at 3:16 pm

    This bread is delightful! I am a huge fan of muesli, eat it every morning. It reminds me of a great Christmas stollen with out all the candied fruit. Nice work.

  • Reply
    Abbe@This is How I Cook
    February 7, 2014 at 2:45 pm

    Consider this baked. Totally enthralling!

  • Reply
    SallyBR
    February 7, 2014 at 11:15 am

    Looks amazing! I have a couple of recipes of bread with muesli in the dough, but they did not look nearly as beautiful as yours…

    pinning… right away!

    • Reply
      Sue
      February 7, 2014 at 2:21 pm

      This is the first time I’ve seen this kind of bread, but I used to make muesli cake all the time when I was in college.

  • Reply
    Eileen
    February 7, 2014 at 10:35 am

    This would be an amazing bread to pull out of your hat for a big brunch party. So much fruit & nut goodness! :)

    • Reply
      Sue
      February 7, 2014 at 2:22 pm

      I agree, great for guests. Or, as I always say, for that fantasy B&B I used to dream about running someday!

  • Reply
    Mary
    February 7, 2014 at 10:15 am

    Sue, this might be the best looking bread I have EVER seen. I would buy this in a heartbeat. I need to make it soon!

    • Reply
      Sue
      February 7, 2014 at 2:22 pm

      It is so pretty — and every slice is different!

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