Granola Bread

Vickilynn Haycraft

makes 2 loaves

  • 6 ounces granola, any type, homemade preferred
  • 3/4 cup warm water

Mix in a bowl and set aside. Let sit about 45 min – 1 hour to soften

Sponge:

  • 1 1/2 TB yeast
  • 11/2 cups warm water
  • 1/3 cup honey
  • 2 cups whole wheat flour

Place all ingredients in a mixing bowl. (I use a Bosch) Mix well and cover. Let sponge (sit undisturbed) about 30 minutes, or until bubbly.

Add to sponge:

  • 3 TB cold-pressed oil
  • 2 TB cinnamon
  • 1 tsp salt

Add 3 1/2 – 4 cups whole wheat flour one cup at a time, mixing well after each cup; Mix the until it clings to itself and is no longer sticky.

Knead until smooth and springy. Then add the softened granola, kneading it in.

Let dough rise in a covered bowl until doubled. Punch down to release air and let rise again.
Punch down again and divide dough into 2 pieces. Shape each piece into a loaf. Place loaves in lightly oiled 8 x 4 inch bread pans and put in a warmed place to rise a third time.

Bake at 350 for 35 minutes or until browned and cooked through. This makes excellent toast.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.