I am so fond of bread machines I own two (the second purchased for $12 at a thrift store). By the time I purchase all the bread machine yeast and gluten required, I'm bound and determined to bake up a bunch. If I don't, those two ingredients languish and it's months before I make another go. Just coincidentally, I came across this brand-new book, The Artisan Bread Machine, by Judith Fertig just as all systems were go. So, perfect time to try this Great Plains Granola Bread Recipe from the book. It's pretty darn good. (Full disclosure: I loathe food processors as much as I love bread machines, so I skipped the step where you pulse the granola and just rolled over the bag a couple times with a rolling pin. And I used Craisins, but not as many as the recipe called for, 'cause that's as many as I had.)
Here goes:
Great Plains Granola Bread
In the 1970s, Peavey Flour Mills in Minneapolis, Minnesota, milled a granola flour that made a wonderful, nutty-tasting bread. Today, you can make a terrific granola bread yourself by grinding granola in the food processor. If you can't find milder-tasting white whole wheat flour in your area, then just use regular whole wheat flour. This whole-grain loaf has wonderful texture. Recipe from The Artisan Bread Machine by Judith Fertig (Robert Rose, 2011).
Makes 1 (1-1/2 pound) loaf
3/4 cup prepared granola
3 tablespoons large-flake (old-fashioned) rolled oats
3 tablespoons dried sour cherries or cranberries
1/2 teaspoons salt
2 tablespoons vegetable oil
5 teaspoons liquid honey
1-1/4 cups boiling water
2-1/2 cups white whole wheat flour
1-1/2 teaspoons instant or bread machine yeast
3/4 cup raisins (optional)
1/3 cup sliced almonds, finely chopped nuts or unsweetened flaked coconut (optional)
1. In food processor, pulse granola until it resembles coarse crumbs.
2. Add granola, oats, dried cherries, salt, oil and honey to the bread pan. Pour in boiling water, stir and let cool for 15 to 25 minutes or until mixture has cooled to lukewarm (between 86°F and 95°F/30°C and 35°C).
3. Spoon flour on top of liquid. Add yeast. Place raisins and almonds (if using) in the dispenser (or add at the "add ingredient" or "mix in" signal).
4. Select the Whole Wheat cycle and the Light Crust setting and press Start.
Tips:
You can vary the flavor of this bread by using different varieties of prepared granola.
Use the Light Crust setting for a medium brown crust; some prepared granolas have a higher sugar content than others and can cause the bread to brown at darker crust settings.
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