No-Knead Muesli Artisan Bread

Last updated on August 23rd, 2025

This simple No-Knead Muesli Artisan Bread is a super hearty breakfast loaf. It combines everything you could want in a nutritious breakfast cereal together with your favourite chewy, crusty artisan bread!

I’m always on the hunt for delicious breakfast options, and nuts and seeds are great sources of plant-based protein that I include in many of my recipes. I’ve used lots of nutrient-rich walnuts, pumpkin and sunflower seeds, oats, raisins and ground flaxseed for added fibre then sweetened it with my go-to maple syrup. And it is GOOD.

Here’s everything you’ll need to make this No-Knead Muesli Artisan Bread

• 1½ cups water (360 grams), room temperature (at or near 70°F/21°C)
• 1 teaspoon (3 grams) active dry yeast
• 3 cups (390 grams) bread flour, plus more for dusting
• 1 teaspoon (6 grams) kosher or fine sea salt
• ¼ (38 grams) cup raisins, stems removed and separated
• ¼ cup (37.5 grams) walnuts, chopped
• 1 tablespoon (6.25 grams) old fashioned rolled oats
• 1 tablespoon (7.5 grams) pumpkin seeds
• 1 tablespoon (8 grams) sunflower seeds
• 1 tablespoon (7 grams) ground flaxseed
• 1 tablespoon (20 grams) maple syrup

Ideally, you will also have:

• Digital scale
• Dough scraper
• Parchment paper
• Razor blade or very sharp knife
• Dutch oven, such as this one or this one

This recipe builds on my simple 4-ingredient, no-knead Every Artisan Bread recipe. It’s still super easy to make and requires just a handful of extra ingredients.

What is muesli?

In case you’ve never tried it, muesli is a breakfast dish similar to cereal and granola. It’s oat-based and combines a variety of nuts, seeds, grains and dried fruit. These added ingredients — most of which you probably already have in your pantry — make this loaf higher in protein and nutrient content.

Even better? Making the muesli at home allows you to control the sugar content and you can switch up the ingredients for whatever you have on hand. Win-win!

How to make Muesli Artisan Bread in 5 steps

1. Mix the dough.
2. Cover and let it rise until it has doubled in size.
3. Shape your dough and dust with flour.
4. Cover and proof the dough in the fridge overnight.
5. Turn dough out onto parchment, score it and bake.

Baking schedule

Making this Muesli Artisan Bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.

This is what it looks like:

Saturday morning: Mix dough, cover and let rise.

Saturday afternoon or evening: Shape dough, cover and put it in the fridge.

Sunday morning: Remove dough from the fridge, turn it out, score it and bake!

We love this No-Knead Muesli Artisan Bread warm, fresh from the oven or grilled then topped with loads of butter and honey. A year-round staple in our kitchen, this muesli artisan loaf is a must-try for all you toast lovers out there!

Try this Soft & Sweet Irish Soda Bread (with Cranberries and Raisins!) or this Cranberry Walnut Artisan Bread next.

You can find more helpful information, suggested equipment, tips and resources for beginners in my Everyday Artisan Bread recipe here.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

No-Knead Muesli Artisan Bread

4 from 1 vote

This simple no-knead Muesli Artisan Bread is a super hearty breakfast loaf. It combines everything you could want in a nutritious breakfast cereal together with your favourite crusty, chewy artisan bread!

NOTE: This recipe has been updated to include an additional step in which the dough is cold proofed in the refrigerator prior to baking.

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Total Time:18 hours hrs

Keyword: artisan bread, bread, muesli, no-knead, nuts and seeds, raisins

Servings: 1 loaf

Equipment

• Digital scale
• Spatula
• Dough scraper
• 4 Qt mixing bowl
• Parchment paper
• 3 Qt Dutch oven

Ingredients

• 1½ cups water, room temperature (at or near 70°F/21°C)
• 1 teaspoon active dry yeast
• 3 cups bread flour, plus more for dusting
• 1 teaspoon kosher or fine sea salt
• ¼ cup raisins, stems removed and separated or dried cranberries/fruit
• ¼ cup walnuts, chopped
• 1 tablespoon old fashioned rolled oats
• 1 tablespoon pumpkin seeds pepitas
• 1 tablespoon sunflower seeds
• 1 tablespoon ground flaxseed
• 1 tablespoon maple syrup

US Customary – Metric

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Instructions

• In a large mixing bowl, whisk together water and maple syrup. Sprinkle yeast across the top and let sit for 10-15 minutes.
• Add flour, salt and all remaining ingredients and stir together using a rubber spatula just until combined and the ingredients are well distributed. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
• Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
• Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted bowl. Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
• When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with your Dutch oven inside the oven.
• Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
• Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
• Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.

Notes

Muesli: Muesli is made with a combination of dried fruits, nuts, seeds and grains. This recipe calls for ¾ cup (about 130 grams) in total. Try it with dried cranberries and almonds!

Rise time and temperature: An ambient rise temperature somewhere between ~70º-75º/20º-23ºC is ideal but even high 60’s/18º-19ºC should work if the dough is kept away from drafts. Note that rise times can vary based on temperature, environment and ingredients used. You will know your loaf is ready to bake when it has doubled in volume, and this can take a minimum of 2-3 hours or as long as a full day. With a little experimentation, you will find the time frame that works best for you.

Storage: This bread will store well on the counter for 2-3 days and in the refrigerator for up to a week. Sliced bread will freeze well for up to 3 months.