Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Envelopes dry yeast or 1 1/2
-cakes fresh yeast
1 tb Sugar
1/2 c Warm water
1 c Water
1 c Buttermilk
1/4 c (1/2 stick) unsalted butter
1/4 c Honey or firmly packed brown
-sugar
1 1/4 c Graham or whole wheat flour
1 c Granola, finely ground in
-processor or blender
1/2 c Rolled oats
1/2 c Chopped walnuts
1 1/2 ts Salt
1 Egg, room temperature
3 1/2 To 4 1/2 cups all-purpose
-flour or bread flour
Makes 2 loaves
Sprinkle dry yeast and sugar over 1/2 cup warm water
(105 - 115 F) in small bowl and stir to dissolve. If
using cake yeast, crumble into small bowl. Stir in
sugar and 1/2 cup lukewarm water (95 F). Let mixture
stand until foamy, about 10 minutes.
Meanwhile, heat 1 cup water, buttermilk, butter and
honey in heavy small saucepan to lukewarm (95 F),
stirring until butter melts. Combine graham flour,
granola, oats, walnuts and salt in large bowl. Add
yeast and lukewarm liquid mixture, then egg, whisking
until thick, about 5 minutes. Using wooden spoon, mix
in enough all-purpose flour 1/2 cup at a time to form
soft dough. Knead on floured surface until smooth and
elastic, kneading in more all-purpose flour if dough
is sticky.
Grease large bowl and add dough, turning to coat
entire surface. Cover bowl with plastic. Let rise in
warm draft-free area until dough is doubled in volume,
about 1 hour.
Grease two 9x5-inch loaf pans (preferably black
steel). Gently knead dough on lightly floured surface
until deflated. Cut dough in half. Pat each piece out
into rectangle. Roll up jelly roll fashion, pinching
seams to seal. Place seam side down in prepared pans.
Cover with towel. Let rise in warm draft-free area
until doubled in volume, about 45 minutes.
Preheat oven to 375 F. Bake until loaves sound hollow
when tapped on bottom, about 40 minutes. Immediately
remove from pans. Cool completely on wire racks.
