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Buttermilk Müesli Bread

The zing of lemon rind in this hearty recipe complements the subtle tartness of the buttermilk and the nutty taste of the müesli. NOTE: When heated, buttermilk often separates or looks curdled. That’s okay, use it anyway - it won’t affect the final product!
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3 medium loaves
Author Mark Oppenneer


  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • 1 cup warm water about 110 degrees
  • 2 cups warm buttermilk about 110 degrees
  • 2 cups dried müesli
  • 1 cup coconut palm syrup *
  • ¼ cup vegetable oil
  • 2 teaspoons salt
  • 1 tablespoon grated lemon peel
  • 1 cup sorghum flour *
  • 4-5 cups unbleached flour


  1. In a large bowl, stir yeast into water to soften.
  2. In a separate bowl or large measuring cup, add buttermilk and müesli - let soak for 5 minutes, then add the coconut palm syrup, vegetable oil, salt and lemon peel.
  3. Add the buttermilk and müesli mixture to the yeast. Add the sorghum flour and beat vigorously for two minutes.
  4. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  5. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  6. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  7. Turn the dough out onto a lightly oiled work surface and divide in thirds. Shape each third into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  8. About 10 minutes before baking, preheat the oven to 375 degrees.
  9. Just before baking, make several ¼-inch slits across the top of each loaf. For a nice touch, sprinkle the top of each loaf with a light dusting of flour.
  10. Bake for 25 minutes or until the internal temperature of the loaves reaches 190 degrees.
  11. Immediately remove from pans and cool on a rack.

Recipe Notes

* Okay, confession time. I really love to experiment with flavors. I'm like a renegade kitchen chemist. You don't have to use coconut palm syrup for sweetener - or sorghum flour for that matter. You can use honey and whole wheat flour or whatever you'd like.