No Nuts Muesli Bread

I can’t eat nuts as I have an intolerance, I’m not deadly allergic but allergic enough to make my mouth swell and my breathing be bad. As a result I always look out for things

I can’t eat nuts as I have an intolerance, I’m not deadly allergic but allergic enough to make my mouth swell and my breathing be bad. As a result I always look out for things that I can have that are nut free.

I’ve adapted a few bread recipes and made this bread so I can enjoy a nut free muesli loaf. Please use it, enjoy it but if you post it up on your own personal blog/webpage/whatever link it back here so people can see me and what I do.

No Nuts Muesli Bread

This recipe makes 2 X 2lb loaves. I use silicone loaf pans as I like the rounded out shape they give, but you can use whatever you like. I use my hand mixer with dough hooks and it really only takes a few minutes to prepare.


520ml Warm water,

35g Butter,

2 teaspoons Salt,

2.5 tablespoons brown sugar,

2 tablespoons milk powder,

300g whole meal bread flour,

560g white bread flour (strong flour),

1 sachet yeast,

1 cup of Muesli, mine had dried cranberries in and I threw in a sprinkle of sultanas too,

Oil/spray oil for greasing


Add all the dry ingredients except the Muesli into a large mixing bowl. Use your dough hooks and mix in the butter for a few moments. Then pour in the warm water and using your dough hooks mix it till the dough forms a ball and is coming away from the sides of the bowl. Tip the dough onto a lightly floured surface and gently knead it flat, sprinkle the dough with the Muesli and fold the dough into three, flatten it out and add more Muesli, do this until all of your Muesli is incorporated into your dough. Oil your, used and unwashed, mixing bowl and plop your dough into the bowl to rest, cover with a clean tea towel and put it in your empty oven with the light left on. In about 45minutes to an hour your dough will have risen to twice its size. If it takes a little longer please don’t worry or if it has risen sooner that’s okay too.

Gently lift your risen dough onto a floured work surface and very gently knead for a few moments until the air is knocked out of the dough. You aren’t aiming for it to be flat, just slightly smaller. Grease your bread pans and divide the dough between the two loaf pans. Cover gently with a clean tea towel and leave the bread to rise on your work top. If you are lucky enough to have two ovens you can rise it in one oven with the light on while you are heating the other. About 20 minutes into the second rise turn your oven on to 200 degrees Celsius to heat. This is important as you want your bread to go into a hot oven. You need to be keeping an eye on your bread now while it’s on the second rise, it *could* take 45 minutes to rise to above the level of the pan, it could be less or more. You will know when it’s ready to bake when you gently poke your dough and the indentation of your finger slowly goes back to shape. Your bread won’t be the height of plain white bread so keep this in mind. You can also consider brushing your bread with water, milk or even beaten egg. I actually use a cornflour wash on my bread to crisp up the surface, but it’s down to personal preference at this point, I also sprinkle on a few rolled oats for looks. Bake your loaves for 35 minutes at 200 degrees Celsius, but check them after 25 minutes onwards. When your loaves are ready they will both look good and sound hollow when you tap them.

When they are done baking, cool on wire racks, it’s advisable to wait for bread to cool before you cut it. If you cut into warm bread it can lose its shape a little, however who can resist the draw of fresh warm bread. That’s the beauty of having two loaves, one for eating straight away warm and the other for later.

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