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Receta Graham Granola Bread
by Global Cookbook

Graham Granola Bread
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Ingredientes

  • 1 1/2 env dry yeast or possibly 1 1/2 cakes fresh yeast
  • 1 Tbsp. Sugar
  • 1/2 c. Hot water
  • 1 c. Water
  • 1 c. Buttermilk
  • 1/4 c. (1/2 stick) unsalted butter
  • 1/4 c. Honey or possibly firmly packed brown sugar
  • 1 1/4 c. Graham or possibly whole wheat flour
  • 1 c. Granola, finely grnd in processor or possibly blender
  • 1/2 c. Rolled oats
  • 1/2 c. Minced walnuts
  • 1 1/2 tsp Salt
  • 1 x Egg, room temperature
  • 3 1/2 x To 4 1/2 c. all-purpose flour or possibly bread flour

Direcciones

  1. Makes 2 loaves
  2. Sprinkle dry yeast and sugar over 1/2 c. hot water (105 - 115 F) in small bowl and stir to dissolve. If using cake yeast, crumble into small bowl.
  3. Stir in sugar and 1/2 c. lukewarm water (95 F). Let mix stand till foamy, about 10 min.
  4. Meanwhile, heat 1 c. water, buttermilk, butter and honey in heavy small saucepan to lukewarm (95 F), stirring till butter melts. Combine graham flour, granola, oats, walnuts and salt in large bowl. Add in yeast and lukewarm liquid mix, then egg, whisking till thick, about 5 min.
  5. Using wooden spoon, fold in sufficient all-purpose flour 1/2 c. at a time to create soft dough. Knead on floured surface till smooth and elastic, kneading in more all-purpose flour if dough is sticky.
  6. Grease large bowl and add in dough, turning to coat entire surface. Cover bowl with plastic. Let rise in hot draft-free area till dough is doubled in volume, about 1 hour.
  7. Grease two 9x5-inch loaf pans (preferably black steel). Gently knead dough on lightly floured surface till 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 hot draft-free area till doubled in volume, about 45 min.
  8. Preheat oven to 375 F. Bake till loaves sound hollow when tapped on bottom, about 40 min. Immediately remove from pans. Cold completely on wire racks.