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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 32 |
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After years of making whole-grain loaves, Erika Pimper discovered a bread recipe that she thinks rises above all the rest. This hearty bread taste great toasted, too. Granola adds to the nutty texture, she writes from Brigham City, Utah. Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
1-3/4 cups fat-free milk |
1/2 cup plus 2 tablespoons honey |
1/3 cup butter |
2 eggs |
2 cups king arthur premium 100% whole wheat flour |
1 cup reduced-fat granola without raisins |
1 cup rye flour |
1/2 cup cornmeal |
1/2 cup quick-cooking oats |
1/4 cup slivered almonds, toasted and chopped |
Directions:
1. In a large bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks. Yield: 2 loaves (16 slices each).
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