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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 32 |
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I've made this bread for several occasions, and it always gets rave reviews. The granola gives it a wonderful texture that makes it perfect for toast in the morning and also for sandwiches. Ingredients:
5 to 5-1/2 cups king arthur unbleached all-purpose flour, divided |
1 cup granola without raisins |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
1-1/2 cups water |
1 cup plain yogurt |
1/2 cup honey |
1/4 cup vegetable oil |
2 eggs |
2 cups king arthur premium 100% whole wheat flour |
Directions:
1. In a large bowl, combine 3 cups all-purpose flour, granola, yeast and salt; blend well. In a medium saucepan, combine water, yogurt, honey and oil; heat to 120° to 130°. Add to flour mixture along with eggs; mix on low speed. Stir in whole wheat flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured surface; knead about 8-10 minutes, adding enough remaining all-purpose flour until dough is smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes. Remove from pans to cool on wore racks. Yield: 2 loaves.
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