Nut-Free Muesli Bread
Packed with hearty rolled oats, dried fruits, and a trio of nutrient-rich seeds, this Nut-Free Muesli Bread is the ultimate wholesome bake for breakfast or snacking. With no nuts in sight, it’s an allergy-friendly option that doesn’t compromise on texture or flavor. Sweetened naturally with honey and loaded with chewy dried cranberries and apricots, every slice is a delightful balance of sweetness and earthy goodness. This recipe combines whole wheat and all-purpose flours for a perfect crusty exterior and soft, tender crumb. Simple to make with just 20 minutes of hands-on prep, this bread is a healthier homemade alternative that pairs beautifully with spreads, soups, or on its own. Perfect for mindful eaters and bread lovers alike, this freshly baked treat is a must-try!
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Recipe Information
Ingredients
- 400 g Whole wheat flour
- 100 g All-purpose flour
- 100 g Rolled oats
- 50 g Dried cranberries
- 50 g Dried apricots, chopped
- 25 g Sunflower seeds
- 25 g Pumpkin seeds
- 20 g Golden flaxseeds
- 1.5 tsp Salt
- 2 tsp Instant dry yeast
- 2 tbsp Honey
- 2 tbsp Olive oil
- 300 ml Warm water
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, salt, and instant dry yeast. Stir to combine the dry ingredients evenly.
Add the dried cranberries, chopped dried apricots, sunflower seeds, pumpkin seeds, and golden flaxseeds into the flour mixture and stir until well distributed.
In a separate bowl, mix together the warm water, honey, and olive oil until the honey is dissolved.
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or hands until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning the dough around to coat it with oil, and cover with plastic wrap or a damp cloth. Let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper.
Once the dough has risen, punch it down to release any air bubbles and shape it into a loaf.
Place the shaped dough onto the prepared baking tray and let it rest for another 20 minutes to rise slightly.
Bake in the preheated oven for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool on a wire rack before slicing. Enjoy your homemade nut-free muesli bread!
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 558.4 g | 203% | |
| Dietary Fiber | 80.7 g | 288% | |
| Total Sugars | 100.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3297 mg | 70% | |
*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.
