Dairy-Free Muesli Bread
Indulge in the wholesome goodness of our Dairy-Free Muesli Bread, a hearty loaf packed with nutrition and flavor. Crafted with a mix of whole wheat and all-purpose flour, this bread achieves the perfect balance of texture and softness while being entirely dairy-free. Each bite is studded with the natural sweetness of raisins and dried cranberries, the crunch of sunflower seeds and nuts, and the wholesome chew of rolled oats. Sweetened with a touch of maple syrup and brought together with olive oil, this recipe is ideal for breakfast, snack-time, or pairing with your favorite spreads and soups. With just 20 minutes of prep time and simple steps, this homemade bread promises bakery-quality results that are suitable for vegans and dairy-sensitive diets alike. Perfect for anyone looking for a healthier, nutrient-dense bread, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Salt
- 350 milliliters Warm water
- 30 milliliters Maple syrup
- 30 milliliters Olive oil
- 100 grams Rolled oats
- 50 grams Mixed nuts (chopped)
- 50 grams Sunflower seeds
- 50 grams Dried cranberries
- 50 grams Raisins
Instructions
In a large bowl, combine whole wheat flour, all-purpose flour, and salt.
Dissolve the active dry yeast in warm water in another bowl and stir in the maple syrup.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough and gently knead in the rolled oats, mixed nuts, sunflower seeds, dried cranberries, and raisins until evenly incorporated.
Shape the dough into a loaf and place it into a greased 9x5 inch loaf pan.
Cover again with a damp cloth and let rise for another 30 minutes or until doubled in size.
Preheat the oven to 190°C (375°F).
Bake the bread for 35-40 minutes or until it sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 569.3 g | 207% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 100.8 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3140 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
