I tried a fun new bread recipe today that uses granola. I’ll get the picture posted soon so you can get a visual, if not a taste, of this hearty bread. The recipe says to use granola without raisins, but I actually think I would like it with raisins or even chopped dried cherries. I love this recipe. It’s a great way to use the end of a box of granola (if your family loses interest in it) to create a wholesome batch of moist homemade bread. I’ll be posting some recipes for homemade granola next week.
GRANOLA WHEAT BREAD
3 cups warm water
4 1/2 tsp. active dry yeast
2 cups unsweetened applesauce
1/4 c. brown sugar
3 tablespoons butter or margarine, softened
2 1/4 tsp. salt
1 c. nonfat dry milk powder
2 1/4 tsp. cinnamon
2 1/4 cups granola without raisins
6 3/4 c. whole wheat flour
3 3/4 c. all-purpose flour
In stand mixer, combine yeast and warm water; allow to foam. Stir in applesauce, brown sugar, butter, salt, cinnamon, dry milk powder, granola, and about 4 cups of flour. Mix well. Continue adding flour until dough pulls away from the side of the mixing bowl. Dough should still be somewhat sticky, not dry. Allow mixer to knead dough for about 8 minutes. Remove dough from mixer and shape into 4 loaves in bread pans. Allow loaves to rise and double in size. Bake at 350 degrees for 35-40 minutes.