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+ servings

Muesli Bread

Not only is this indulgent muesli bread gorgeous, but it's also full of nuts, seeds, and dried fruit! Enjoy for breakfast with butter and strawberry preserves.

Course Bread
Cuisine American
Keyword bread
Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 2 hours 20 minutes
Total Time 3 hours 5 minutes
Servings 10


  • 1 1/2 cups warm water
  • 3 1/4 cups flour (+ more for dusting)
  • 1/2 Tablespoon salt
  • 3/4 Tablespoon fast acting yeast
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cherries (or any dried fruit you’d prefer)
  • 1/4 cup almonds , chopped


  1. In a small measuring cup, combine the warm water and yeast and set aside (this will give the yeast a few minutes to ‘activate’ and start foaming).

  2. Meanwhile, in a large mixing bowl, combine the flour and salt.

  3. Slowly add the water mixture into the flour mixture and stir until combined (this will either take a sturdy spatula or maybe even your hands…the dough will be very sticky).

  4. Once the dough has formed a ball, place in an oiled bowl and cover with a towel. Let sit for 1 hour in a warm spot and then transfer to the fridge for 1 hour.

  5. Once the dough is ready, remove from the fridge and transfer to a floured counter top. Knead the dough a few times and then add in the almonds, pumpkin seeds, and cherries. Knead until everything is incorporated (try to keep the add-ins as much in the middle as possible because they tend to burn if they are sticking out on top).

  6. Transfer dough to a baking sheet lined with parchment paper and sprinkle with flour.

  7. Adjust your oven racks so there is one on the lowest spot and then one in the middle. Place a metal or cast iron (NOT GLASS) pan on the bottom shelf and preheat oven to 450 degrees F.

  8. Let dough rise for about 20 minutes or until the oven has preheated.

  9. Stick the dough into the preheated oven and pour 1 cup of warm water into the metal pan (it’ll steam – don’t worry! It’s suppose to!) and cook for about 30 minutes.

  10. Remove from oven once the top is browned and serve warm with butter and/or jam.

Recipe Notes

Recipe adapted from Minimalist Baker