Honey Granola Bread
I've made this bread for several occasions, and it always gets rave reviews. The granola gives it a wonderful texture that makes it perfect for toast in the morning and also for sandwiches.
Total TimePrep: 25 min. Bake: 35 min.
- 5 to 5-1/2 cups all-purpose flour, divided
- 1 cup granola without raisins
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 1-1/2 cups water
- 1 cup plain yogurt
- 1/2 cup honey
- 1/4 cup vegetable oil
- 2 eggs
- 2 cups whole wheat flour
- In a large bowl, combine 3 cups all-purpose flour, granola, yeast and salt; blend well. In a medium saucepan, combine water, yogurt, honey and oil; heat to 120° to 130°. Add to flour mixture along with eggs; mix on low speed. Stir in whole wheat flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured surface; knead about 8-10 minutes, adding enough remaining all-purpose flour until dough is smooth and elastic. 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. Shape into two loaves; place in a greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes. Remove from pans to cool on wore racks.
Nutrition Facts1 slice: 151 calories, 3g fat (1g saturated fat), 14mg cholesterol, 157mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 4g protein.
Originally published as Honey Granola Bread in Cookin' Up Country Breakfasts Cookbook
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