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Whole-Wheat Muesli Bread + Vegetarian Heartland Cookbook

If you want a healthy bread recipe, look no further than this lightly sweet, rustic loaf of Whole-Wheat Muesli Bread from the Vegetarian Heartland cookbook.
Course Healthy Junk, Side Dish
Cuisine American
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 2 loaves
Author Brewing Happiness


  • One 1 1/4 oz packet active dry yeast
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water 110°F to 115°F / 43°C to 45°C
  • 1/2 cup unsweetened non dairy milk (sub whole milk)
  • 2 tablespoons honey
  • 5 tablespoons vegan buttery spread, melted (sub unsalted butter)
  • 2 1/2 cups whole-wheat flour
  • 2 cups bread flour
  • 1 teaspoon fine sea salt
  • 1 cup old-fashioned rolled oats, plus 2 tablespoons for topping
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped almonds
  • 1/4 cup dried cherries, chopped
  • 1/4 cup raw pumpkin seeds, chopped


  1. In a large bowl stir together the yeast, sugar, and warm water and let stand until foamy, about 5 minutes. Whisk in the milk, honey and 4 tablespoons of the melted butter. Add both flours, the salt, and 1 cup of the oats and stir together with a wooden spoon until a sticky dough forms. Transfer the dough to a floured surface and knead in the apricots, almonds, cherries and pumpkin seeds until the dough is slightly elastic, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with a kitchen towel, and let rise in a warm spot until doubled, about 1 hour.
  2. Punch down the dough, divide it into two equal pieces, and form it into balls. Flour a baking sheet and place the dough balls on the baking sheet. Cover with a kitchen towel and let rise until almost doubled again, about 30 minutes more.
  3. Preheat the oven to 400°F (200°C).
  4. Brush the loaves with the remaining 1 tablespoon melted butter and scatter 1 tablespoon oats over each loaf.
  5. Bake, rotating the baking sheet halfway through, until the tops are browned and a toothpick inserted into each center comes out clean, 40 to 50 minutes.
  6. Let cool completely before slicing. Store at room temperature for up to 3 days or wrap in aluminum foil and freeze for up to 3 months.

Recipe Notes

*This recipe is very slightly adapted from Vegetarian Heartland. I subbed non dairy milk in place of whole milk and used vegan buttery spread instead of unsalted butter. You can use either!