In celebration of Real Bread Week (6th-14th May 2017)  we bring you…Vanessa Kimbell’s Muesli Bread.

One of the main aims of Real Bread Week has always been to encourage more people to bake additive-free loaves at home. So join us baking a Rude Health Super Seed Muesli bread. Bake off, watch out.

Recipe credit: Vanessa Kimbell, in house baker and guest writer at Bakery Bits and founder of the Sourdough School.


Spiced Super Seed Muesli Bread


  • 150g Rude Health Super Seed Muesli
  • 150g cold water
  • 9g sachet Bioreal organic yeast
  • 275g lukewarm water
  • ½ teaspoon caster sugar
  • 400g organic “00” white flour, plus extra for dusting
  • 100g organic rye flour
  • 7g fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • ½ teaspoon ground allspice
  • 30g clear honey
  • 25g unsalted butter, softened
  • 1 small egg
  • a little milk to brush the tops of the bread before baking
  • a tablespoon of runny honey to finish


  • 2 small bowls
  • Large mixing bowl
  • Dough scraper
  • Baking sheet

All equipment, and many ingredients are available via Bakery Bits.


  1. About an hour before you want to make the dough, put the muesli into a small bowl along with 150g cold water. Cover the bowl and leave to stand.
  2. In a small bowl, mix the yeast with 30ml of the water for the dough at 30oC and ½ teaspoon of caster sugar. Allow to stand for about 15 minutes, until it has developed a slight froth on the surface.
  3. Measure the flours, salt and spices into a large mixing bowl and give them a stir to combine everything evenly. Add the honey, softened butter, egg and yeast mixture along with the rest of the lukewarm water and, using either a wooden spoon or your hand, mix the ingredients to form a dough.
  4. Tip the dough onto the work surface and knead for about 10 minutes. The dough will be quite sticky – a dough scraper is really helpful during kneading if you have one. With rye flour and muesli in the dough, you won’t get it to be as silky and stretchy as a white dough, but you’re looking to develop a reasonably elastic texture. Return the dough to the mixing bowl and cover with a clean, damp cloth. Leave at room temperature for about 1½ hours, until the dough has almost doubled in size.
  5. Roll the bread up and pop into a butter tin that has been dusted with flour. Cover the bread with a damp cloth and leave to rise for 45 minutes.
  6. While the bread is proving preheat the oven to 200oC/400F/gas 6. Brush the top of the bread with a little milk, then bake in the hot oven for 35 – 40 minutes.
  7. Remove from the oven, put the bread a cooling rack, brush the honey on and enjoy the smell of warm spices filling the kitchen as it cools.