Small Muesli Bread Recipe

Mar 16 2017

Small Muesli Bread Recipe

You can store this muesli bread in the freezer or eat it fresh. Store in an airtight container for up to two days.

Muesli-LoafMakes: 1 loaf

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Proving time: 1 hour 30 minutes


  • 30g Whitworths walnuts, roughly chopped
  • 38g Whitworths cranberries
  • 38g Whitworths apricots, roughly chopped
  • 25g Whitworths sunflower seeds
  • 25g Whitworths seeds
  • 50g porridge oats
  • 75ml natural yoghurt
  • 2 tsp honey
  • 150g plain flour
  • 125g strong whole meal flour
  • 1 tsp fine sea salt
  • 7g easy bake yeast
  • 150ml warm water
  • 1 tbsp sunflower oil
  • 38g raisins
  • 2 tsp milk


  1. Reserve 2 tsp oats for the top of the loaf then mix the rest with the yoghurt and honey. Set aside for 15 minutes to soften.
  2. Meanwhile, mix the flours, salt and yeast in a large bowl together. Make a well in the middle and add the water and the oil, then, then add the oats and the yoghurt mixture.
  3. Bring the dough together using your hands, then turn out and knead for 15 minutes using the push and pull technique: use the heel of your hand to stretch the dough away from you, then fold it back on itself. Make a quarter turn then repeat and continue until smooth and springy.
  4. Stretch the dough out into a rough rectangle and, saving 2 tsp; seeds for the top, sprinkle the walnuts, seeds and the dried fruit over the dough and knead it gently until well incorporated and evenly distributed.
  5. Reshape the dough into a neat oblong and place onto a lined baking tray.Using a serrated knife, gently make a shallow slash down the center of the loaf, brush with milk and scatter on the reserved oats and seeds. Cover with oiled cling film and leave to rise in a warm place for at least 1hour 30 minutes.
  6. Heat the oven to 200’C (180’C fan) Gas 6. Bake for 35-40 minutes until risen and golden- the loaf should sound hollow when tapped on the bottom.

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