Vegan Muesli Bread
Elevate your baking game with this wholesome and hearty Vegan Muesli Bread, the perfect fusion of nutritious ingredients and homemade comfort. Packed with a medley of muesli, dried apricots, walnuts, and pumpkin seeds, this bread boasts a delightful blend of textures and flavors, from the subtle sweetness of maple syrup to the nutty crunch of seeds. Made with both whole wheat and all-purpose flour, and bound together with almond milk and coconut oil, it’s entirely plant-based and ideal for a health-conscious lifestyle. Whether toasted for breakfast or enjoyed as part of a snack, this dairy-free bread is as versatile as it is delicious. Ready in just two hours, it showcases simple techniques, like kneading and proofing, that yield bakery-quality results right in your kitchen. Perfect for anyone seeking high-protein vegan recipes or an artisanal homemade loaf, this Vegan Muesli Bread will become a weekly favorite!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Salt
- 300 milliliters Unsweetened almond milk
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil, melted
- 100 grams Muesli
- 50 grams Chopped dried apricots
- 50 grams Chopped walnuts
- 50 grams Pumpkin seeds
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Stir together to mix the dry ingredients evenly.
Warm the almond milk slightly until it's lukewarm, then mix it with the maple syrup and melted coconut oil in a separate bowl.
Add the wet ingredients to the dry ingredients and stir until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Flatten the kneaded dough slightly and spread the muesli, dried apricots, chopped walnuts, and pumpkin seeds over the surface.
Work the add-ins into the dough, kneading gently until they are well incorporated.
Shape the dough into a ball and place it in a lightly greased bowl, covering it with a damp cloth. Let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Preheat your oven to 220°C (428°F).
Once the dough has risen, punch it down gently to deflate and shape it into a loaf. Place it in a greased loaf pan.
Cover the loaf again and let it rise for another 30 minutes.
Bake the loaf in the preheated oven for 40 minutes or until it sounds hollow when tapped on the bottom.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 512.7 g | 186% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 81.8 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 848 mg | 65% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3006 mg | 64% | |
*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.
