Multi-Grain Granola Bread
- 3/4 cup honey
- 3 T active dry yeast
- 1/4 cup cornmeal
- 1 cup almonds, coarsely chopped
- 2 cups whole-wheat flour
- 2 eggs
- 4 cups unbleached all-purpose flour
- 3 1/2 cups milk, scalded
- 3/4 cup rolled oats
- 1 cup rye flour(I used dark rye)
- 1 cup granola
- 2 1/2 t salt
- 2/3 cup oil
Directions: Into a medium size bowl, pour the honey. Add the scalded milk and let stand until lukewarm. Stir in yeast, and let stand until foamy, about 10 minutes.
In a large mixer bowl(I used my kitchen-aid), combine the oats, cornmeal, rye flour, almonds, granola and whole wheat flour.
When the yeast mixture is foamy, add the salt, eggs and oil. Beat well with a whisk. Pour the yeast mixture into the mixer bowl and stir manually to mix. Then using the dough hook attachment, begin adding the flour 1 cup at a time until 3 cups have been added, forming a heavy moist dough.
Transfer the dough to a floured work surface. Add a little more flour and knead it in. Knead dough slightly, 4-5 minutes, adding a little more flour to bring the dough to barely beyond tacky.
Place the dough in a large oiled bowl. Cover with a damp cloth and let rise just to about doubled in bulk, about 1 hour and 10 minutes.
Punch down the dough, and divide into 2 loaves* and place in oiled 9x5 inch loaf pans. Let rise a second time until doubled, 40-60 minutes.
Preheat oven to 375. Bake for 20 minutes, then lower the heat to 350 and bake until crusty and deep golden brown, about 20 minutes more.
*I actually made 2 'regular' size loaves and 4 mini loaves with this recipe. The loaves you see in the pictures are all from one batch.