* Exported from MasterCook *
Bread, Great Plains Granola
Recipe By :Judith Fertig
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breakfast Grains
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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Granola Dough:
4 1/2 cups bread flour -- or unbleached all-purpose flour
2 cups ground granola
2 tablespoons instant yeast -- or bread machine yeast
1 1/2 tablespoons kosher salt
2 teaspoons ground cinnamon -- or apple pie spice
3 cups lukewarm water -- (about 100F)
For the Bread:
2 cups hot water -- for pan on shelf of oven for steam
I like this bread baked in a pan so that it's easy to slice, toast,
and slather with any spread you prefer. Its mellow, slightly spicy
flavor is a result of all the goodies in the granula you grind and
use to make the dough.
Make enough dough for1 large loave of bread to serve 4-6.
Choose your favorite granola, then grind it into a coarse flour for this dough.
Tip:
About 2 1/2C prepared granola will grind in the food processor to 2C
granola "flour". The dried fruit and nuts might still be in larger
pieces, but that will add to the texture of the loaf.
Measure one at a time spoon the flour and granola into a measuring
cup, level with a knife then dump into a (16C) mixing bowl. Combine well.
Mix. Add the yeast, salt and cinnamon to the flour mixture. Stir
together with a wooden spoon or dough whisk.
Rise. Cover the bowl with plastic wrap and let rise at room temp
(72F/22C) in a draft-free place for 2 hrs or until the dough has
risen nearly to the top of the bowl and has a sponge-like appearance.
Use the dough right away or refrigerate. Use that day or place the
dough, covered with plastic wrap, in the refrigerator for up to 3
days before baking.
For the Bread:
Place the dough on a floured surface and dust very lightly with
flour. Divide it in half with a serrated knife or dough scraper.
Flour your hands. Working the dough as little as possible and adding
flour as necessary, form each portion into an 8" cylinder. Smooth the
dough with your hands to form a soft, non-sticky skin. Pinch any
seams together. Lightly flour any sticky places on the dough. The
dough should feel soft and smooth all over not sticky.
Place each cylinder in a prepared loaf pan. Cover with a towel and
let rest at room temp for 40 min.
About 30 min before baking, place a broiler pan on the lower shelf
and the baking stone on the middle shelf of the oven. Preheat to 400F/200C.
Using an oven mitt, carefully pull the middle rack of the oven out
several inches. Place the loaf pans at least 3" apart on the hot
stone. Push the middle rack back in place. Pull the lower rack out,
pour hot water into the broiler pan and push the lower rack back in
place. Close the oven door immediately so the steam will envelop the oven.
Bake for 27-30 min or until the crust is a medium dark brown and an
instant-read thermometer inserted in the center of the loaves
registers at least 190F/90C. Transfer to a wire rack to cool in pans
for 10 min. Remove bread from pans and let cool completely on rack.
Source:
"200 Fast & Easy Artisan Breads"
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Per Serving (excluding unknown items): 219 Calories; 5g Fat (19.8%
calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 534mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1 Fat.