gluten free muesli bread

Warm, crusty, fresh out of the oven bread. The smell alone is simply intoxicating. Growing up, my mom was always baking the most amazing bread. Waiting for it to cool was complete torture. No one can resist a slice of fresh bread.

Even though I can no longer enjoy my mom’s homemade bread, I can bake my very own gluten free bread at home. This bread recipe features, you guessed it, muesli! If you aren’t familiar with muesli, it’s a dry cereal that originated in Switzerland, usually made up of oats, dried fruit, nuts and seeds. It’s such a healthy cereal, served hot or cold, with either milk or yogurt. A great on-the-go snack too.

For the gluten free folks, Bob’s Red Mill has created the best gluten free muesli out there! Made of lightly toasted gluten free oats, puffed rice, coconut, and an assortment of dried fruit and seeds. My fave are the dried cranberries and pumpkin seeds.

Muesli and a hearty, rustic loaf of bread have come together in my newest gluten, dairy and egg free bread creation. A very happy marriage. I like to enjoy a slice {or two} of muesli bread toasted with a little dairy free butter. Warm, soft and studded with an assortment of fruit and seeds. My kind of breakfast!

gluten free muesli bread

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: breads

SERVES: 12 slices

INGREDIENTS

• 1 1/2 cups Bob's Red Mill gluten free muesli
• 1/2 cup So Delicious unsweetened almond milk
• 1 3/4 cups warm water
• 2 tablespoons pure maple syrup
• 2 1/4 teaspoons active dry yeast
• 2 1/4 cup Sarah's gluten free flour blend
• 1/2 cup Bob's Red Mill gluten free oat flour
• 1 tablespoon psyllium husk powder*
• 1 1/2 teaspoons sea salt
• 1 tablespoon, plus additional tablespoon grape seed or olive oil

INSTRUCTIONS

1. Prepare baking sheet by lining with parchment paper.
2. In large bowl of standing mixer, add gluten free muesli and milk. Stir to coat and let sit 15 minutes to soften.
3. In small bowl, whisk together warm water, maple syrup and yeast. Allow to sit for 5 minutes to proof and become foamy.
4. While yeast is activating, sift together flour blend, oat flour, psyllium husk powder and salt.
5. When ready, add yeast mixture, 1 tablespoon oil and flour mixture to softened muesli. Mix on low. When flour is completely incorporated, continue to mix on medium speed for 1-2 minutes.
6. Scoop dough onto center of prepared baking sheet. Using wet fingers or rubber spatula, gently form dough into about 8-inch round, about 2 inches thick.
7. Cover bread with light dish towel or plastic wrap. Let rise for about an hour in warm place.
8. When dough is almost ready, preheat oven to 425 degrees. Place water bath on lower rack in oven (I filled an 8x8-inch baking dish 1/2 of the way with water).
9. Place bread in oven and bake 30-34 minutes or until golden brown. Remove bread from oven and place on cooling rack. Brush top with remaining tablespoon oil.
10. Slice and serve bread warm or toasted. Store in airtight container.

NOTES

*If you are unable to find psyllium husk powder, you can grind whole psyllium husks in blender until it becomes powder.

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This post has been sponsored by Bob’s Red Mill. All opinions are my own.