What Worked: Simple recipe where everything is combined at once. Great use of some leftover granola that needed a home. Perfect recipe for improvising by adding nuts, seeds, dried fruit, to suit your taste.
What Didn't: Hydration is going to be different depending on the granola used. One with more oats will absorb more water, while nut and seeds won't absorb as much. The one I used worked well, but it's something to consider when making this.
Suggested Tweaks: Next time I might use a granola with more nuts and fruit compared to the oats.
As always with our Knead the Book feature, we have five (5) copies of Whole Grain Baking to give away this week. Enter the contest here.
Adapted from Whole Grain Baking by King Arthur Flour. Copyright © 2006. Published by The Countryman Press. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- Yield:Makes 1 loaf
- Active time: 20 minutes
- Total time:4-5 hours
- 1 cup (8 ounces) lukewarm water
- 1/4 cup (2 ounces) orange juice
- 4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut in 6 pieces, or vegetable oil (1 3/4 ounces)
- 1 cup (4 ounces) traditional whole wheat flour
- 2/3 cup (2 1/4 ounces) old-fashioned rolled oats, ground for 30 seconds in a food processor
- 1 cup (4 ounces) prepared granola
- 1 cup (4 1/4 ounces) unbleached all-purpose flour
- 1 1/4 teaspoons salt
- 3 tablespoons (1 3/8 ounces) packed light or dark brown sugar
- 1/4 cup (1 ounce) nonfat dry milk
- Heaping 1/2 cup (1 1/4 ounces) instant potato flakes; or 3 tablespoons (1 1/4 ounces) potato flour
- 1 teaspoon ground cinnamon (optional)
- 2 teaspoons instant yeast
Combine all the ingredients and mix and knead them – by hand, mixer, or bread machine – until you have a soft, smooth dough. Cover and allow the dough to rise until it’s quite puffy, but not necessarily doubled in bulk, 1 1/2 to 2 hours.
Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it’s crowned about 1 1/2 to 2 inches over the rim of the pan – about 1 hour. Near the end of the bread’s rise, preheat the oven to 350˚F.
Uncover and bake the bread for 35 to 40 minutes, tenting it with foil after 15 minutes. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190˚F. Remove it from the oven and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before cutting it.