Granola Dough
"200 Fast & Easy Artisan Breads: No-Knead, One Bowl"
Judith Fertig
ISBN 978-0-7788-0211-2
Makes enough dough for bread, rolls, pizza or flatbread to serve 12 to 16
Equipment:
* Instant-read thermometer
* 16-cup (4 L) mixing bowl
* Wooden spoon or Danish dough whisk
Choose your favorite granola, then grind it into a coarse flour for this dough.
Tips
About 2 1/2 cups (625 mL) prepared granola will grind in the food
processor to 2 cups (500 mL) granola "flour." The dried fruit and
nuts might still be in larger pieces, but that will add to the
texture of the loaf.
Higher-protein flours absorb less water. If you are using bread flour
(or Canadian all-purpose flour), reserve 1/2 cup (125 mL) of flour
until after you mix the remainder. Add just enough flour to make a
thick, paste-like dough.
4 1/2 cups (1.125 L) unbleached all-purpose or bread flour
2 cups (500 mL) ground granola
2 tbsp (25 mL) instant or bread machine yeast
1 1/2 tbsp (22 mL) fine table or kosher salt
2 tsp (10 mL) ground cinnamon or apple pie spice
3 cups (750 mL) lukewarm water (about 100°F/38°C)
1. Measure. One at a time, spoon the flour and granola into a
measuring cup, level with a knife or your finger, then dump into the
mixing bowl. Combine well.
2. Mix. Add the yeast, salt and cinnamon to the flour mixture. Stir
together with a wooden spoon or Danish dough whisk. Pour in the water
and stir together until just moistened. Beat 40 strokes, scraping the
bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
3. Rise. Cover the bowl with plastic wrap and let rise at room
temperature (72°F/22°C) in a draft-free place for 2 hours or until
the dough has risen nearly to the top of the bowl and has a
sponge-like appearance.
4. Use 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.