Best Muesli Bread Recipes

MORNING MUESLI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease 9"x 5"x 3" pan (or two small).
• Crush cereal in blender or cuisinart to equal 1 1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil & almond in small bowl.
• Combine flour, cereal, baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top.
• Bake 50 to 60 minutes. Cool 10 minutes and turn out in wire rack.

MUESLI BANANA BREAD

Steps:

• Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray.
• In small bowl, mix 1 cup of the muesli and the buttermilk; let stand while assembling the rest of the ingredients.
• In large bowl, mix dry ingredients. In small bowl, mix bananas, oil, vanilla and eggs with whisk. Pour wet ingredients into dry ingredients; add muesli mixture, and stir gently just until dry ingredients are moistened.
• Pour batter into pan; sprinkle remaining 2 tablespoons muesli over top, and press lightly into batter.
• Bake about 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on cooling rack 15 minutes. Remove from pan; cool completely on rack, about 1 1/2 hours.

MUESLI FRUIT AND NUT BREAD

Steps:

• Mix the first 5 ingredients in a bowl and set aside;.
• In a second bowl sift together flour, baking soda, baking powder, salt and cinnamon add muesli and nuts mix well.
• Combine all ingredients together and mix well
• Pour into 9x5x3 inch loaf pan.
• bake 325 F 45 minute.
• turn out on wire rack to cool.

MUESLI BREAD

Steps:

• Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with grapeseed oil and dust with almond flour.
• In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
• Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

MUESLI BREAD

Steps:

• Attach the DOUGH HOOK to your stand up mixer.
• Combine the warm water and yeast in the metal bowl. Stir. Let sit for about 5 minutes or until the yeast starts to bubble a little.
• Add the flour and salt. KNEAD for approximately 4 minutes. If the dough is too sticky add a little more flour. KNEAD until the dough is smooth.
• Grease a bowl, cover dough and place in the refrigerator for 2 1/2-3 hours.
• Place parchment paper on a heavy duty cast iron pan (I used my Lodge cast iron griddle). Place the dough on a floured surface. KNEAD a few times. Now incorporate the raisins, nuts and seeds into the dough. To avoid the raisins and nuts burning on the surface, push them closer to the inside of the dough ball. Form into a round loaf. Scatter the rolled oats on the top of the ball-pushing the rolled oats in gently with the palm of your hand. Lightly sprinkle some flour over the top.
• Transfer the loaf to the parchment lined pan and allow to rise in a warm oven for about 30 minutes.
• PREHEAT oven to 450 degrees. Once the oven has come to temperature, place an ovenproof pan of boiling water on the bottom rack. Bake the bread on the middle rack for approximately 35 minutes or until the top is a deep golden brown. Remove from the oven and place the loaf on a wire rack to cool. We served our slices with a choice of homemade orange marmalade, peanut butter, cow's butter, coconut butter and local honey.