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Graham Granola Bread

Graham Granola Bread recipe image
This Graham Granola Bread is a comforting, rustic loaf that brings the wholesome goodness of whole grains and nuts to your table. By combining graham or whole wheat flour with finely ground granola and rolled oats, you get a bread with a lovely crumbly texture and deep, nutty flavor. It’s perfect for breakfast sandwiches, toast with butter and jam, or simply enjoyed warm from the oven. The addition of walnuts adds a satisfying crunch, while the honey provides just enough sweetness to balance the earthy grains.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 281.2
Description
This Graham Granola Bread is a comforting, rustic loaf that brings the wholesome goodness of whole grains and nuts to your table. By combining graham or whole wheat flour with finely ground granola and rolled oats, you get a bread with a lovely crumbly texture and deep, nutty flavor. It’s perfect for breakfast sandwiches, toast with butter and jam, or simply enjoyed warm from the oven. The addition of walnuts adds a satisfying crunch, while the honey provides just enough sweetness to balance the earthy grains.
Ingredients
  • 1 1/2 envelopes active dry yeast
  • 1 1/4 cups graham flour or whole wheat flour
  • 1 cup granola, finely ground
  • 1 tablespoon sugar
  • 1/2 cup warm water
  • 1/2 cup rolled oats
  • 1 cup water
  • 1/2 cup chopped walnuts
  • 1 cup buttermilk
  • 1 1/2 teaspoons salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1/4 cup honey or firmly packed brown sugar
  • 3 1/2 to 4 1/2 cups all-purpose flour or bread flour
Directions
  1. 1
    In a small bowl, dissolve the sugar in 1/2 cup of warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy.
  2. 2
    In a food processor or blender, pulse the granola until finely ground. Set aside.
  3. 3
    In a large mixing bowl, combine the ground granola, graham flour, rolled oats, and 1/2 cup of warm water. Stir until well combined and let it rest for 10 minutes to soften the oats.
  4. 4
    Add the buttermilk, softened butter, egg, honey (or brown sugar), salt, and the yeast mixture to the bowl. Mix until smooth.
  5. 5
    Gradually add 3 1/2 cups of all-purpose flour, mixing well after each addition. Add more flour, up to 1/2 cup more, if the dough is too sticky. The dough should be soft and slightly tacky but not wet.
  6. 6
    Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Fold in the chopped walnuts during the last minute of kneading.
  7. 7
    Place the dough in a lightly greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
  8. 8
    Preheat the oven to 375°F (190°C). Lightly grease a loaf pan.
  9. 9
    Punch down the dough and shape it into a loaf. Place it in the prepared pan. Cover and let rise for another 30-45 minutes until nearly doubled.
  10. 10
    Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and the internal temperature reaches 190°F (88°C).
  11. 11
    Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 281.2kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 467.2mg20%
Total Carbohydrate 56.8g19%
Dietary Fiber 5.2g21%
Sugars 0.4g
Protein 8.9g18%

* 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

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.

You can substitute whole wheat flour for the graham flour for a similar texture. If you don't have granola, you can use rolled oats instead, but the texture will be less crunchy. For a vegan version, replace the egg with a flax egg and the butter with coconut oil.

Make sure your water is warm (105-110°F), not hot, to avoid killing the yeast. If you prefer a chewier texture, use bread flour instead of all-purpose flour. You can also add dried fruits like raisins or cranberries along with the walnuts.

Keywords: graham, granola, bread, whole wheat, oats, walnuts, homemade, baking, rustic, hearty, breakfast, snack, nutty, crunchy, wholesome, grain, loaf, yeast, honey, comfort food
Read it online: https://www.chefs-mate.com/recipe/graham-granola-bread/