📝 About This Recipe
Inspired by the hearty mountain bakeries of Switzerland and Germany, this Muesli Bread is a nutrient-dense powerhouse packed with toasted grains, seeds, and sun-dried fruits. The combination of earthy rye flour and sweet honey creates a complex, deep flavor profile that bridges the gap between a savory loaf and a morning treat. Its dense, chewy crumb and crunchy crust make it the ultimate healthful loaf for those who crave texture and wholesome ingredients in every bite.
🥗 Ingredients
The Flour Base
- 300 grams Strong Bread Flour (high protein for better lift)
- 150 grams Dark Rye Flour (adds earthiness and depth)
- 50 grams Whole Wheat Flour (for added fiber)
The Muesli Mix-ins
- 1/2 cup Rolled Oats (extra for topping)
- 1/4 cup Sunflower Seeds (raw or lightly toasted)
- 1/4 cup Pumpkin Seeds (Pepitas)
- 1/3 cup Dried Apricots (chopped into small pieces)
- 1/3 cup Golden Raisins or Sultanas
- 1/2 cup Walnuts (roughly chopped)
Liquid & Leavening
- 350 ml Warm Water (approx. 105°F/40°C)
- 7 grams Instant Yeast (one standard sachet)
- 2 tablespoons Honey (use a floral honey like wildflower)
- 10 grams Fine Sea Salt
- 30 grams Unsalted Butter (melted and cooled)
👨🍳 Instructions
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1
In a small bowl, soak the dried apricots and raisins in warm water for 10 minutes to plump them up, then drain thoroughly and pat dry.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, rye flour, whole wheat flour, and sea salt until well combined.
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3
In a separate jug, dissolve the honey and instant yeast into the 350ml of warm water. Let it sit for 5 minutes until it becomes slightly frothy.
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4
Pour the yeast mixture and the melted butter into the dry ingredients. Use a sturdy wooden spoon or the dough hook attachment to mix until a shaggy dough forms.
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5
Knead the dough for about 8-10 minutes by hand on a lightly floured surface, or 5-7 minutes on medium-low speed with a stand mixer, until the dough is smooth and elastic. Note: Rye makes the dough naturally stickier than white bread.
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6
Flatten the dough slightly and spread the oats, seeds, nuts, and soaked fruits over the surface. Fold the dough over and continue kneading gently for 2 minutes until the muesli components are evenly distributed.
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7
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the risen dough to release the air. Turn it onto a floured surface and shape into an oval bâtard or a round boule.
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9
Mist the top of the loaf lightly with water and roll it in extra oats for a decorative, crunchy crust. Place the loaf on a parchment-lined baking sheet.
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10
Cover loosely and let rise for a second time (proof) for about 45 minutes. Preheat your oven to 400°F (200°C) during this time.
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11
Using a very sharp knife or a baker's lame, score the top of the loaf with 3 diagonal slashes about 1/2 inch deep to allow for expansion.
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12
Bake for 40-50 minutes. The loaf is done when the crust is deep golden brown and the bottom sounds hollow when tapped. The internal temperature should reach 190-200°F (90-95°C).
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13
Transfer to a wire rack and allow to cool completely (at least 1 hour) before slicing. This is crucial for rye-based breads to set their crumb structure.
💡 Chef's Tips
Don't skip soaking the dried fruit; if you add them dry, they will suck moisture out of your dough and may burn on the crust. Rye flour contains less gluten than wheat, so the dough will feel stickier—resist the urge to add too much extra flour or the bread will be heavy. For an extra-crispy crust, place a shallow pan of water on the bottom rack of the oven during the first 15 minutes of baking to create steam. If the crust is browning too quickly, tent the loaf loosely with aluminum foil halfway through the baking time. You can substitute the honey with maple syrup or molasses for a darker, more robust flavor profile.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous smear of salted European-style butter. Pair with a sharp white cheddar cheese and crisp apple slices for a sophisticated lunch. Top with creamy almond butter and a drizzle of honey for a high-protein breakfast. Excellent when served alongside a bowl of hot butternut squash or lentil soup. Accompanied by a hot cup of Earl Grey tea or a dark roast coffee.