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Honey Granola Bread

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.

32 ServingsPrep: 30 min. + rising Bake: 30 min.

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

Directions

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

2 of 2

Honey Granola Bread (continued)

Directions (continued)

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.
Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 slice equals 165 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.