Recipe - Graham Granola Bread

1 One half Envelopes dry yeast or 1 1/2
cakes fresh yeast
1 tablespoon Sugar
One half cup Warm water
1 cup Water
1 cup Buttermilk
One fourth cup (One half stick) unsalted butter
One fourth cup Honey or firmly packed brown
sugar
1 One fourth cup Graham or whole wheat flour
1 cup Granola, finely ground in
processor or blender
One half cup Rolled oats
One half cup Chopped walnuts
1 One half teaspoon Salt
1 Egg, room temperature
3 One half To 4 One half cups allpurpose
flour or bread flour

Makes 2 loaves

Sprinkle dry yeast and sugar over One half 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 One half 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 allpurpose flour One half cup at a time to
form soft dough. Knead on floured surface until smooth and elastic,
kneading in more allpurpose flour if dough is sticky.

Grease large bowl and add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draftfree area until dough is doubled in
volume, about 1 hour.

Grease two 9x5inch 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 draftfree 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.

Bon Appetit