Fruit & Seed Muesli Bread is an hearty, healthy loaf perfect for morning toast that also keeps you feeling full until lunchtime.  For those new to muesli, it is a dry cereal consisting of rolled grains, nuts, seeds and dried fruit.  Many soak it with yogurt or milk in the refrigerator overnight for a delicious breakfast the next day.

I wanted to use this tasty mix for a whole grain bread that is not overly sweet and would pair well with a little jam or butter.  I used Bob’s Red Mill Fruit & Seed Muesli for this recipe.  I prefer using Bob’s brand of muesli because it contains a high-quality mix of whole grain wheat, rye, barley, almonds, raisins, sunflower seeds, cranberries, cherries, coconut, flaxseed, hemp, etc.  I added a bit more pumpkin seeds for extra crunch.   This is a fantastic bread if you are seeking a healthy baking project.

Fruit & Seed Muesli Bread

Makes one loaf

3/4 cups Bob’s Red Mill Fruit and Seed Muesli

1 cup (8 oz) water

2 cups (11 oz) bread flour

1/2 cup (2 3/4 oz) whole wheat flour

2 tbsp. unsalted pumpkin seeds divided (one tsp held back for placing on top of bread)

2 tsp instant yeast

1 tsp salt

1 cup (8 oz) whole milk at room temperature

3 tbsp. unsalted butter melted and cooled

2 tbsp (1.5 ounces) honey

1/2 cup Bob’s Red Mill Old-Fashioned Rolled Oats (not instant oatmeal)

Bring muesli and water to a boil in a small sauce pan, stirring occasionally, 3-5 minutes or until muesli is softened and most of the water is absorbed.  Take off heat and allow to cool to room temperature.

In a large bowl of a stand mixer, whisk bread flour, whole wheat flour, 1 tablespoon of the pumpkin seeds, yeast, and salt together.  In a large measuring cup whisk milk, melted butter, and honey.

Using dough hook, turn stand mixer on low and add milk mixture to flour mixture.  Mix about two minutes or until dough comes together.  Scrape down sides of bowl with spatula as needed.

Turn mixer to dough setting and knead until dough clears the side of bowl and forms into a smooth, elastic ball, about six minutes.  Turn mixer to lowest speed again and slowly add room temperature muesli mixture to dough, a few tablespoons at a time, until fully incorporated.

Transfer dough to counter and knead about one minute to evenly distribute muesli throughout dough.  Dough may be sticky and wet, but that is okay.  Form dough into a ball and place in oiled bowl.  Cover and let rise 1 1/2 – 2 hours or until doubled in size.

Grease 8″ x 4″ loaf pan.  Deflate dough, turn out on floured countertop and pat dough into an 8″ x 6″ rectangle.  Roll into a long, tight loaf and pinch seams closed.  Mist entire loaf with water and cover with oats allover pressing oats and reserved pumpkin seeds gently into dough.  Place loaf seam side down in pan.  Cover with plastic wrap or towel and let rise until loaf reaches 1″ above lip of pan and springs back when gently poked.

Adjust oven rack to middle position and heat to 350 degrees.  Mist loaf again with water again and bake until golden brown or until loaf registers 205 degrees with digital probe thermometer, about 45 minutes rotating one time during baking.  I use a digital probe thermometer when baking bread for the most accurate test for doneness.  Tent with aluminum foil during baking if top starts to look too brown.  When done, remove pan from oven and let sit 10 minutes.  Remove loaf from pan and let cool completely on wire rack about two hours before cutting and serving.

Store bread tightly wrapped at room temperature for 3-5 days or freeze for up to one month.

This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.