Muesli Toasting Bread

Mueslit Toasting Bread 8

Muesli Toasting Bread  ~ some bread is just meant to be toasted, like this chunky fruit and nut 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!

muesli toasting bread is the perfect healthy breakfast or snack

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 Toasting Bread 10

what is muesli?

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 rising
Muesi 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…

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.

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!

Reader Rave ~

“This bread has become part of our breakfast repertoire. I bake it in a bread form, double the amount and make two loaves at a time. I stick to the recipe but add about 2% malt powder, it helps the rise. We love it!”  ~ Dietrich


Muesli Toasting Bread 6
4.09 from 24 votes

Muesli Toasting Bread

Muesli Toasting Bread  ~ some bread is just meant to be toasted, like this chunky fruit and nut 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.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Rising time 1 hour 30 minutes
Yield 1 loaf
Author Sue Moran


  • 1/2 cup milk
  • 1/2 cup water
  • a scant cup of muesli cereal, about 7/8 cup
  • 1 tsp honey
  • 3 cups or 375 g bread flour
  • 1 3/4 tsp salt
  • 1/2 cup dried apricots, roughly 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


  • 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.
  • Dissolve the yeast in 1/4 cup warm (100-115F) tap water.
  • 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,
  • 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.
  • Put the dough in a clean, oiled bowl, cover well and set in a warm place to rise for an hour.
  • 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.
  • 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.
  • Bake for 35-40 minutes. If the crust gets too brown, cover loosely with foil towards the end of the baking time.
  • Cool on a rack before slicing.

Cook’s notes

Recipe adapted from delicious days
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • 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.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 16, 2020 at 7:48 pm

    Hi, your cup measurement is US or UK? Can you provide a recipe in grams?

  • Reply
    September 21, 2019 at 7:36 pm

    May i know the shelf life for it? For how long will it last ? And what is the best option to save it for several days.
    And thank you for this lovely recipe

    • Reply
      September 21, 2019 at 8:07 pm

      Like most breads, this won’t last much more than a week, Khaled, but you could certainly freeze it for longer. Keeping it wrapped in the refrigerator will help it stay fresher, too.

  • Reply
    March 26, 2019 at 9:03 am

    GLUTEN FREE Please?
    I read through all the comments hoping someone adapted this amazing looking recipe for us GF people.
    Has anyone had success with that?
    Please let us know:-)

  • Reply
    March 9, 2019 at 11:37 am

    Hi Sue, this looks divine! Can’t wait to try it. Do you think I could bake this in a loaf pan so it isn’t so flat?

    • Reply
      March 9, 2019 at 11:42 am

      I think that should work fine, good idea!

  • Reply
    February 7, 2019 at 4:25 pm

    5 stars
    This bread has become part of our breakfast repertoire. I bake it in a bread form, double the amount and make two loaves at a time. I stick to the recipe but add about 2% malt powder, it helps the rise. We love it!

    • Reply
      February 7, 2019 at 5:46 pm

      Thanks Dietrich, I love it when my recipes become part of someone’s ‘routine’ ~ enjoy!

  • Reply
    December 6, 2017 at 12:36 pm

    5 stars
    This is delicious bread!!! I doubled the recipe but divided it into 3 medium sized loaves. One for now, one for the freezer and one to share. Thanks for sharing your recipe

    • Reply
      December 6, 2017 at 1:01 pm

      You’re welcome Lori, thanks for the comment 🙂

  • Reply
    Ranju Sadhuram
    November 28, 2017 at 12:24 pm

    5 stars
    Great recipe. Made it for the first time today. My husband is in love with this bread. Most of it gone barely enough left for breakfast tomorrow. Will be making another loaf tomorrow.

    • Reply
      November 28, 2017 at 1:15 pm

      Thanks for the report Ranju!

  • Reply
    June 17, 2017 at 8:02 am

    5 stars
    You’re right, best toasting bread ever! After looking at your photos on my favorites forever, I finally got around to making it and can’t stop! I’ve made it with different add-ins (dates, dried berries, different nuts) but always do the apricots and pistachios as well, definitely a winning combo!

    • Reply
      June 17, 2017 at 8:05 am

      I’m grinning reading this Cindy ~ I’m really happy that you love it. I especially love to share recipes that can be customized like this one can…now I feel like some toast 😉

  • Reply
    May 16, 2017 at 8:33 am

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

    • Reply
      May 16, 2017 at 10:18 am

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

  • Reply
    April 10, 2017 at 12:57 am

    5 stars
    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
    March 7, 2017 at 4:09 am

    5 stars
    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 wasn’t easy working all the fruit and nuts into the dough tho!

    • Reply
      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
        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
      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
      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
    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
    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
      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
      March 1, 2017 at 8:05 am

      Absolutely, guaranteed 😉

  • Reply
    March 1, 2017 at 7:17 am

    Can I make this in the bread machine?

    • Reply
      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
      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
      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
    August 8, 2016 at 2:13 pm

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

    • Reply
      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
      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
    June 28, 2014 at 7:19 am


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

    Thanks for clearing and have a nice day

    • Reply
      June 28, 2014 at 8:52 am

      I think it’s approximately 100 grams, Cristiana.

  • Reply
    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
    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
    February 8, 2014 at 11:20 am

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

    • Reply
      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
      February 8, 2014 at 5:39 pm

      Thanks Dawn!

  • Reply
    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 [email protected] 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
    February 8, 2014 at 4:30 am

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

  • Reply
    [email protected]
    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
    February 7, 2014 at 11:59 pm

    This bread is delightful!

  • Reply
    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
      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
    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
    [email protected] is How I Cook
    February 7, 2014 at 2:45 pm

    Consider this baked. Totally enthralling!

  • Reply
    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
      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
    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
      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
    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
      February 7, 2014 at 2:22 pm

      It is so pretty — and every slice is different!

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