Granola Bread

This rustic Granola Bread combines the wholesome nutrition of whole wheat flour with the sweet, nutty crunch of ground granola. The result is a dense, flavorful loaf that offers a satisfying texture contrast in every slice. Perfect for making thick toast with butter or jam, or served alongside soups and stews. The addition of honey and buttermilk provides a subtle sweetness and tender crumb, while the granola adds depth and visual appeal. This recipe is ideal for weekend baking projects and makes excellent use of leftover granola. It stores well, retaining its moisture for several days, making it a practical choice for busy mornings.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 868.8

Dietary: Vegetarian

Description

This rustic Granola Bread combines the wholesome nutrition of whole wheat flour with the sweet, nutty crunch of ground granola. The result is a dense, flavorful loaf that offers a satisfying texture contrast in every slice. Perfect for making thick toast with butter or jam, or served alongside soups and stews. The addition of honey and buttermilk provides a subtle sweetness and tender crumb, while the granola adds depth and visual appeal. This recipe is ideal for weekend baking projects and makes excellent use of leftover granola. It stores well, retaining its moisture for several days, making it a practical choice for busy mornings.

Ingredients

1 package Yeast
3/4 cup Whole wheat flour
2 cup Bread flour
1 cup Granola, ground finely
3/4 teaspoon Salt
1 3/4 teaspoons Sugar
3/4 cup Warm water
1/2 cup Buttermilk
2 tablespoons Sweet butter, softened
2 tablespoons Honey
1 large Egg

Directions

1
In a large bowl or bread machine pan, combine the yeast, sugar, warm water, and honey. Let stand for 5-10 minutes until foamy.
2
Add the buttermilk, softened butter, and egg to the yeast mixture. Mix until combined.
3
Add the whole wheat flour, bread flour, salt, and finely ground granola.
4
Knead the dough for 5-8 minutes until smooth and elastic. If using a bread machine, select the dough cycle. If mixing by hand, knead on a floured surface.
5
After the second kneading cycle (or if mixing manually), remove the dough from the machine or bowl.
6
Divide the dough into two equal portions.
7
Shape each portion into a loaf and place into two greased 9x5-inch loaf pans.
8
Cover the pans with a clean kitchen towel and let rise in a warm, draft-free area until doubled in size, about 45 minutes to 1 hour.
9
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
10
Bake the loaves for 35-40 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
11
Remove from pans and cool on a wire rack before slicing.

Nutrition Facts

Servings 2

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

All ingredients should be at room temperature unless otherwise noted for best yeast activation.

You can add 1/2 cup of raisins or chopped dates during the mixing stage for extra sweetness and texture.

This recipe can be mixed manually or using a bread machine on the dough setting.

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: bread, granola, whole wheat, homemade, baking, yeast, hearty, loaf, breakfast, snack, nutty, crunchy, wholesome, easy, comfort food, rustic, oven-baked, flour, honey, buttermilk

Read it online: https://www.chefs-mate.com/recipe/granola-bread-2/