Blueberry Muesli Bread

February 22, 2013


So Saturday night as the guys laid out their fishing gear and packed up layers of clothes in preparation for the 5:30am start the next day, I (naturally) pondered different foods they could take with them on their big excursion to the frozen lake.

And that’s when I came up with this blueberry muesli bread!! I had yet to try a muesli bread and an ice fishing trip seemed like the perfect opportunity. This bread is hearty, totally satisfying, not greasy but still super moist, and unlike some breads I’ve made, it tastes just as good if not better long after it has come out of the oven. So Sunday morning, the guys wrapped up a gigantic stack of thick slices and not a crumb returned home with them! After they had left, I found a couple of slices reserved in the pan (thank god!!) which I reheated and devoured warm with a thin spread of coconut oil, though you really don’t need anything with it. Enjoy!

Recipe: Blueberry Muesli Bread

Makes 8-10 slices

• 1 ½ cups whole wheat flour
• 1 cup Bircher muesli
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ plain yogurt (I used Greek)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup blueberries (I used frozen)

Preheat oven to 350ᵒ F. In a medium bowl, whisk together the dry ingredients. In a separate bowl, beat yogurt, oil and eggs well. Slowly add dry ingredients. Then fold in blueberries. Pour the batter into a greased bread pan. Bake for 50-60 minutes or until toothpick comes out clean.

Enjoy your morning,