HEARTY HONEY GRANOLA BREAD

Hearty Honey Granola Bread image

After years of making whole-grain loaves, Erika Pimper discovered a bread recipe that she thinks rises above all the rest. "This hearty bread taste great toasted, too. Granola adds to the nutty texture," she writes from Brigham City, Utah.

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

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Ingredients

3-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1-3/4 cups fat-free milk
1/2 cup plus 2 tablespoons honey
1/3 cup butter
2 eggs
2 cups whole wheat flour
1 cup reduced-fat granola without raisins
1 cup rye flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup slivered almonds, toasted and chopped

Steps:

In a large bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 113mg sodium, Carbohydrate 30g carbohydrate, Fiber 2g fiber), Protein 5g protein.