• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Spelt and Muesli Morning Buns

July 11, 2019 by Joy the Baker 26 Comments

Jump to Recipe

Hello friends!  I’m sneaking in with a baking project for your weekend.  A baking project that you might also consider meal planning for your week (because who doesn’t want a warm muesli muffin every morning of the week) .  A baking project that could keep you indoors in the air conditioning for the hottest part of the afternoon and make your house smell like bread and success.

This recipe is a true mashup.  It’s muesli meets pull-apart bread. It’s breakfast meets afternoon snack.  It’s time to soften the butter and preheat the oven – this is a good one! 

Despite this bread being packed to the gills with dried fruit, oats, and nuts – it’s really not too sweet at all.  The sweetness comes from the fruit itself and isn’t overpowered by refined sugars.  These muffins feels more like a hearty and wholesome breakfast bite.  If your brain is like mine we might call it… Practically a Salad.  

I bring this bread to you straight from one of the very best bakeries in Tel Aviv.  

This is Uri Scheft of Lehamim Bakery.  He’s a wild man.  

At least, that was my immediate impression of Uri when I saw how be braids and slashes his incredible challah loaves, how much chocolate he smears into his famous babka, and how he literally chops together dough, dried fruit, whole eggs, and honey to make his Spelt and Muesli buns.  

Where bakers are often strategic perfectionists, Uri is wild and free – BLESS! 

I met Uri on a recent trip to beautiful Israel with Vibe Israel.  I was lucky enough to get in the kitchen with some of the best bakers in Tel Aviv.  The inspiration was bountiful, the breads swirled with chocolate, the cakes packed with pistachios.  It was such a rich experience and I’ll have more recipes inspired by my travels around Israel in the coming weeks.  

In the meantime, let this beautiful bread into your life.  Feel wild. That’s the key. 



We’ll start building this dough in layers.  

The first layer is room temperature water and flax seeds.  Allow the flax seeds to soak for 30 minutes.  They’ll soften, thicken, and absorb some of the water.  

Does the 30 minutes matter?  Yes it does.  Leave them be.  Trust the process.  We really do want to soften the seeds.  

To the soaked flax and water add instant yeast.  

You can use active dry yeast if that’s what you have on hand, just give the dough an extra 15 minutes or so in the rise.  



Next we’ll layer flours and brown sugar – food for the yeast.  

This recipe calls for two types of flour:  all-purpose and spelt.  Spelt flour looks very much like all-purpose flour but is derived from an ancient grain and has a bit more protein than it’s all-purpose counterpart. 

If you don’t have spelt flour on hand you can substitute easily all-purpose flour – no problem. 



A room temperature egg, a teaspoon or so of salt, and a few tablespoons of olive oil.  

We’re making a lightly enriched dough, adding some luscious fat (but honestly, not too much). 

Bring the dough together on a dough hook for several minutes.  

You’ll see the flax seeds studded throughout the dough.  The dough should have enough fat and flour to begin to cleanly pull away from the sides of the bowl.  If the dough feels a little wet and sticky, add a bit more all-purpose flour.  If the dough feels too dry, add a few tablespoons of water.  

You’ll get a feel for it. 

Turn the soft dough out onto a lightly floured counter.  

We don’t want too much flour into the dough from the counter, so let’s go easy.  

The dough should be moist to the touch but not sticky to the hands.  

To knead the dough, we’ll use the heel of our hand to press the dough away (tearing the gluten strands as we extend the dough) and fold back into a ball.  Rotate 45 degrees and press the dough away again, form into a ball, rotate and repeat.  

The dough will begin to feel strong and more firm after 4 to 5 minutes of slow kneading.

Place the dough in a bowl that’s been lightly greased with olive oil.  Allow to rest until it’s almost (but not quite) doubled in size – about 40 minutes.  

Cozy the risen dough onto a lightly floured counter.  

Now for the crazy fun part! 



Use a metal bench scraper to slice a checkerboard pattern into the dough.  

Top the checkerboard dough with ALL OF THE TOPPINGS.

I added dried cranberries though dried cherries would also be wonderful! 

I added toasted pecans (mostly big halves of pecans) though hazelnuts or walnuts would also be a great idea. 

Diced, pitted dried dates – a must.  



Sunflower seeds and sesame seeds!

And we’re still going.  

Fresh apple chunks (peel is nice) and a few tablespoons of old-fashioned oats.  

We’ll add a few tablespoons of honey and two whole eggs – all right there on top of the dough and on top of the toppings. 

If it feels wild and fun – you’re doing it right! 



Next we’ll take the metal bench scraper to fold the dough into and mover the toppings.  

The goal is to incorporate the egg and honey, to evenly disperse all the toppings, and actually chop into the dough making smaller chunks.  

The dough will feel rather wet, full, and a little messy – trust, it’s all part of the process.  

Shimmy small handfuls of the dough and toppings into two greased muffin tins.   

Brush lightly with egg wash and sprinkle generously with old-fashioned oats.  We’ll bake until golden! 

Smear warm buns with softened butter and live your best life. 

Photos with my friend Jon Melendez.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spelt and Muesli Morning Buns

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale

For the Spelt Dough

  • 1 cup warm room temperature water
  • 1/3 cup flax seeds
  • 2 1/2 teaspoon instant yeast
  • 2 cups all-purpose flour, plus more for kneading
  • 2 1/2 cups spelt flour
  • 1 large egg, at room temperature
  • 1/4 cup lightly packed light brown sugar
  • 1 1/2 teaspoons sea salt
  • 3 tablespoons olive oil

For the Muesli Filling

  • 1/3 cup dried cranberries
  • 1/3 cup diced pitted dates
  • 1/3 cup sunflower seeds
  • 1/2 cup coarsely chopped pecans
  • 2 tablespoons sesame seeds
  • 1 green apple, peeled and diced
  • 2 large eggs
  • 3 tablespoons honey
  • 1/2 cup old-fashioned oats

For the Egg Wash

  • 1 large egg
  • A splash of water
  • A pinch of salt

Instructions

  1. To make the dough, pour water into the bowl of a stand mixer. Add the flax seeds and allow to soak for 30 minutes.
  2. Whisk the yeast into the water and allow to sit for 5 minutes. Add the flours, egg, brown sugar, salt, and olive oil. Use a spatula to mix the ingredients together into a shaggy dough.
  3. Fit the bowl on the mixer with a dough hook and mix at medium speed until the dough begins to come together around the dough hook, about 4 minutes. Add a bit more room temperature water if the dough seems dry or a bit more all-purpose flour if the dough is too wet.
  4. To stretch and fold the dough first lightly dust a counter with all-purpose flour. Use a plastic dough scraper to move the dough from the mixing bowl to the floured work surface. Use your palms to knead / push the dough away from you in one stroke. Stretch the dough away from you, tearing the dough before folding it back atop itself. Rotate the dough a quarter turn and continue to push the dough away from you and fold it back on itself. After 2 minutes the dough should be a nice ball shape.
  5. Place the dough in a lightly greased bowl and sprinkle the top of the dough with a sprinkle of flour. Cover with plastic wrap and allow the dough to rest at warm room temperature for 45 minutes or until the dough has almost doubled in size.
  6. Cut the dried fruit, and apple, and gather up the seeds and oats.
  7. After the dough has risen to almost doubled in size, again use the plastic bench scraper to coax the dough out onto a clean work surface. Press into the dough to flatten it just a bit. Use a metal bench scraper to cut a checkerboard pattern in the dough, not cutting all the way through the dough but making deep incisions. Pile the dried fruit, nuts, seeds, diced apple, honey, eggs, and half of the oats on top of the dough.
  8. Use the bench scraper to fold and cut the ingredients into the dough. You’ll be incorporating the ingredients and cutting into the dough. Work until the egg, honey, and all of the toppings are evenly distributed and the dough is coarsely chopped.
  9. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease two muffin tins. Whisk together the egg wash.
  10. Generously dollop the chopped dough and fruit into the muffin cups so that the tins are full but not heaping too much. Allow the muffins to rest for 15 minutes or so while the oven preheats.
  11. Brush gently with egg wash. Bake for 15 to 18 minutes until puffed and golden brown. Remove tins from the oven and allow the buns to cool for 10 minutes before running a butter knife around the edges to remove to a wire rack.
  12. Serve with softened salted butter. These muffins are best they day or two after they’re baked.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Bread, Breakfast, Fruit, Nuts, Recipes

Previous Post: « Let It Be Sunday, 229!
Next Post: Let It Be Sunday , 230! »

Reader Interactions

All Comments
I Made This
Questions
  1. Fitewithfire

    September 15, 2019 at 10:47 pm

    These were so fun to make and they turned out lovely. I used chia seeds instead of flax and they just needed a little bit more water and time to bake. The dough was forgiving and easy to work. Thank you, Joy.

    Reply
  2. Hannah M

    August 4, 2019 at 8:30 am

    I’ve made these twice now and they’re delicious! I did end up tweaking a few things, though – in particular, I’ve found I don’t need all the flour, so I’ve used 2 cups spelt and 1 cup all-purpose in the dough, and then kneaded in maybe another 1/4 cup all-purpose. That fills 12 muffin cups for me plus a bit extra that I just throw in a loaf tin on some parchment paper. I could probably get ~16 muffins out of it if I had more tins. I skipped the egg wash on top because it all seemed quite eggy already, and I didn’t miss it. Also, hazelnuts and almonds are an excellent swap for the pecans.

    Reply
  3. Floranet

    July 25, 2019 at 3:49 am

    Creative Writing!! Continue your great work.

    Reply
  4. claudia

    July 16, 2019 at 2:57 am

    que buenos se ven !!!! voy a hacerlos pronto.Gracias por compartir

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

jambalaya buttermilk biscuits in a row
Smoked Sausage Jambalaya Buttermilk Biscuits

These mile-high jambalaya buttermilk biscuits are stacked with all the savory flavors of New Orleans’ most comforting rice dish.  These tender biscuits are absolutely stacked with Zatarain’s Cajun-Style Smoked Sausage, onions, peppers, and roasted tomatoes. We’re taking big bites of Mardi Gras this year – here’s how! Friends, we have a bonafide tradition in the…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Please make these easy Milk and Cereal Ice Cream B Please make these easy Milk and Cereal Ice Cream Bars for the crunch of it all. 💖🍨 Full recipe linked in the bio!
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up