For Bread Baking Day (BBD #35), the bread of choice is Bread with Dried Fruits. I didn’t want to make another Holiday bread with fruit in it so I almost skipped this one, but you know me… I can never pass up a chance to bake bread.
I was having a little trouble deciding what bread to make, then, I got this neat little bread book from my sister for Christmas. Of course, now I want to bake all of the breads in it.
This Granola Bread seemed really interesting and healthy so I decided to make it for Bread Baking Day #35. I didn’t have any plain granola so I just added some cereal with granola, wheat flakes and raisins. I also added dried apricots. It makes a healthy and delicious bread. I enjoyed it toasted with butter for breakfast.
Granola Bread with Dried Fruit
Source: Making Fresh Bread from your oven to your table from LOVE FOOD
Makes: 1 Loaf
- Generous 2 1/2 cups white bread flour
- 3/4 cup whole wheat bread flour
- 1 1/2 tsp salt
- Generous 1 1/4 cups unsweetened granola
- 3 tbsp nonfat dry milk
- 1 1/2 tsp active dry yeast
- 1 cup lukewarm water
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1/3 cup chopped plumped dried apricots
Pour boiling water over the dried apricots and let them plump for awhile. I let the bowl sit for about an hour.
Sift both types of flour and the salt together into a bowl and tip in the bran from the sifter. Stir in the granola, milk and yeast.
Make a well in the center and pour in the lukewarm water, oil, and honey.
Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl.
Turn out onto a lightly floured counter and knead well for 5 minutes.
Knead in the apricots and continue to knead for 5 minutes more, until the dough is smooth and elastic.
Brush a bowl with oil or spray it with spray oil. Shape the dough into a ball, put it into the bowl, and put the bowl into a plastic bag or cover with a damp dish towel.
Let rise in a warm place for 1 hour, until the dough has doubled in volume.
Brush a baking sheet with oil. Turn out the dough onto a lightly floured surface and punch down with your fist. With lightly floured hands, shape the dough into a round and place on the prepared baking sheet.
Cut a cross in the top of the loaf.
Cover the loaf with plastic wrap or a damp dish towel and let rise in a warm place for 30-40 minutes.
Preheat the oven to 400º F/200º C. Bake the loaf for 30-35 minutes, until golden brown and it sounds hollow when tapped on the bottom with your knuckles.
Transfer to a wire rack to cool. I know, this isn’t a wire rack. I forgot to take a photo of that part.
Slice and enjoy!
Thanks for visiting The Bread Experience Bread Baking Blog. I hope you enjoyed your visit and will join me again soon.
BreadBakingDay was created by Zorra of http://kochtopf.twoday.net/stories/4124192/. Read more about Bread Baking Day and access the previous roundups on her blog.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
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