*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, April 28, 2024 2:06 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Graham Granola Bread
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Graham Granola Bread recipe to your favorite Save to favorite   Discuss Graham Granola Bread recipe Write a comment   Print Graham Granola Bread recipe Print this recipe   Email Graham Granola Bread recipe to friend Email this recipe
  Graham Granola Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:
1 1/2 Envelopes dry yeast or 1 1/2 cakes fresh yeast
1 tbsp Sugar
1/2 cup Warm water
1 cup Water
1 cup Buttermilk
1/4 cup (1/2 stick) unsalted butter
1/4 cup Honey or firmly packed brown sugar
1 1/4 cup Graham or whole wheat flour
1 cup Granola, finely ground in processor or blender
1/2 cup Rolled oats
1/2 cup Chopped walnuts
1 1/2 tsp Salt
1 Egg, room temperature
3 1/2 To 4 1/2 cups all-purpose flour or bread flour
Instructions:
Makes 2 loaves

Sprinkle dry yeast and sugar over 1/2 cup warm water (105 - 115 F) in
small bowl and stir to dissolve. If using cake yeast, crumble into
small bowl. Stir in sugar and 1/2 cup lukewarm water (95 F). Let
mixture stand until foamy, about 10 minutes.

Meanwhile, heat 1 cup water, buttermilk, butter and honey in heavy
small saucepan to lukewarm (95 F), stirring until butter melts.
Combine graham flour, granola, oats, walnuts and salt in large bowl.
Add yeast and lukewarm liquid mixture, then egg, whisking until
thick, about 5 minutes. Using wooden spoon, mix in enough all-purpose
flour 1/2 cup at a time to form soft dough. Knead on floured surface
until smooth and elastic, kneading in more all-purpose flour if dough
is sticky.

Grease large bowl and add dough, turning to coat entire surface.
Cover bowl with plastic. Let rise in warm draft-free area until
dough is doubled in volume, about 1 hour.

Grease two 9x5-inch loaf pans (preferably black steel). Gently knead
dough on lightly floured surface until deflated. Cut dough in half.
Pat each piece out into rectangle. Roll up jelly roll fashion,
pinching seams to seal. Place seam side down in prepared pans. Cover
with towel. Let rise in warm draft-free area until doubled in volume,
about 45 minutes.

Preheat oven to 375 F. Bake until loaves sound hollow when tapped on
bottom, about 40 minutes. Immediately remove from pans. Cool
completely on wire racks.

Bon Appetit
Rate this recipe:  
Featured Recipe
» June Meyer's Authentic Hungarian Coffee Cake
Category: CakesDeserts
Hits: 202
Rating:rating: (2.5)(2.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com