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.
Latest posts by Cathy Warner (see all)
- NFB of Canada Interactive Documentary Bread - June 29, 2015
- Muesli Rolls with Oat and Seed Soaker #breadbakingbabes - June 16, 2015
- Sprouted Wheat Poolish Baguettes in a Ceramic Baguette Baker #emilehenry - June 14, 2015