*  Exported from  MasterCook  *
 
                            GRAHAM GRANOLA BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2                Envelopes dry yeast or 1 1/2
                         -cakes fresh yeast
    1       tb           Sugar
      1/2   c            Warm water
    1       c            Water
    1       c            Buttermilk
      1/4   c            (1/2 stick) unsalted butter
      1/4   c            Honey or firmly packed brown
                         -sugar
    1 1/4   c            Graham or whole wheat flour
    1       c            Granola, finely ground in
                         -processor or blender
      1/2   c            Rolled oats
      1/2   c            Chopped walnuts
    1 1/2   ts           Salt
    1                    Egg, room temperature
    3 1/2                To 4 1/2 cups all-purpose
                         -flour or bread flour
 
   Makes 2 loaves
   
   Sprinkle dry yeast and sugar over 1/2 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 1/2 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 all-purpose flour 1/2 cup at a time to form
   soft dough. Knead on floured surface until smooth and
   elastic, kneading in more all-purpose flour if dough
   is sticky.
   
   Grease large bowl and add dough, turning to coat
   entire surface. Cover bowl with plastic.  Let rise in
   warm draft-free area until dough is doubled in volume,
   about 1 hour.
   
   Grease two 9x5-inch 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 draft-free 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
  
 
 
                    - - - - - - - - - - - - - - - - - -