This Ranola Bread is a comforting fusion of wholesome grains and sweet, crunchy textures. By blending finely ground granola into the dough, you get a unique crumb structure that is both chewy and tender. The combination of whole wheat and bread flour ensures a sturdy loaf with a deep, nutty flavor profile. Perfect for breakfast toast with butter or as a side for soups and salads, this bread brings a rustic, homemade quality to your table. It’s an excellent way to use up leftover granola while creating a delicious, preservative-free treat that the whole family will love.
Ranola Bread
Description
This Ranola Bread is a comforting fusion of wholesome grains and sweet, crunchy textures. By blending finely ground granola into the dough, you get a unique crumb structure that is both chewy and tender. The combination of whole wheat and bread flour ensures a sturdy loaf with a deep, nutty flavor profile. Perfect for breakfast toast with butter or as a side for soups and salads, this bread brings a rustic, homemade quality to your table. It&# 226;ÂÂs an excellent way to use up leftover granola while creating a delicious, preservative-free treat that the whole family will love.Ingredients
Directions
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Grind the granola finely in a blender or food processor until it resembles coarse meal.
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Melt the butter and combine with warm water, honey, and sugar in a small bowl.
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Sprinkle yeast over the liquid mixture and let stand for 5-10 minutes until foamy.
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In a large bowl, combine bread flour, whole wheat flour, salt, and the ground granola.
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Add the yeast mixture and egg to the dry ingredients and mix until a soft dough forms.
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Knead the dough for 8-10 minutes until smooth and elastic, adding extra flour if sticky.
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Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
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Punch down dough, shape into a loaf, and place in a greased 9x5-inch loaf pan.
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Cover and let rise again for 30-45 minutes until the dough crests above the pan.
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Preheat oven to 375ðF (190ðC) and bake for 30-35 minutes until golden brown and hollow when tapped.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 868.8kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 8.1mg1%
- Total Carbohydrate 162.0g54%
- Dietary Fiber 11.9g48%
- Sugars 13.7g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use your favorite granola variety; one with dates and nuts works particularly well for added moisture and flavor.
For a richer texture, consider adding 1/2 cup of raisins or chopped dates to the dough before the final rise.
Ensure all ingredients are at room temperature for optimal yeast activation and dough consistency.
Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
