I have now not actually published the first rate Recipe of the Month for September but, however I wanted to proportion Brian's brand new creation, Granola Bread, even as it end up however sparkling. The recipe, I imply, now not the bread...Although we've some of that fresh too, because Brian baked greater loaves of it these days once we wolfed up the first one. So that tells you right there that this recipe was a precise hit.
Brian has gotten into the addiction of baking bread at the weekends, and with our final loaf of complete-wheat bread approximately to expire, he requested me what type I'd like subsequent. I waffled a bit, due to the reality I felt as even though I clearly have to request an entire-grain bread in mild of the research displaying a excessive-fiber weight loss program is a real magic bullet for weight reduction, heart health, and pretty lots the whole lot else...However what I truely felt extra within the temper for emerge as challah, a golden egg bread made with white flour that is now not a piece wholesome, however scrumptious. So after I defined my dilemma to Brian, he decided to get innovative and invent a bread recipe that might be loaded with every fiber and flavor. He had presently baked a batch of granola for himself (the usage of the recipe I posted once more in February) and he toyed with the concept of putting some of this immoderate-fiber cereal right into a bread, but instead he determined to take the ingredients from the granola and contain them into the bread dough. Here's what he ended up with:
GRANOLA BREAD
three/4 c. Heat water
1 half tsp. Yeast
1/four c. Brown sugar
1 tsp. Salt
2 Tbsp. Coconut oil
half of c. Rolled oats
half of c. Wheat bran
1 Tbsp. Wheat gluten
1 3/four c. All-purpose flour
2 Tbsp. Finely chopped walnuts
Dissolve yeast in water, then combo within the subsequent 8 materials to make a dough. Knead for approximately 10 minutes, which include more flour if it's too sticky and more water if it's too dry. Toward the cease of the kneading manner, upload:
1/2 c. Raisins
Cover the bowl of dough and permit it upward thrust in a dark, warmness, wet place for approximately an hour. (Brian places ours in the oven, switched off, with a pan of water.) Take out the dough and transfer it to a couple of loaf pans. (Brian uses everyday glass pans, oiling and flouring them first so the bread would not stick, but you could no longer need to try this if your pans are nonstick.) Put the pans lower back within the oven and allow the bread upward push for some different hour or so, then bake at 375?F for 1/2-hour.
Now, in step with the SparkPeople recipe calculator, this bread is not truly all that high in fiber. It's had been given possibly 1.4 grams consistent with slice, and a slice of whole wheat bread has 2.Eight (even though it has extra calories, as properly). But oh, it is just soooo plenty yummier. It's candy and chewy and hearty, and it makes splendid toast. Probably not the appropriate bread for optimum types of sandwiches, but hello, who desires toppings at the same time as this stuff is so properly plain?
A final note: Although we now bake our bread the old-fashioned way, having decided not to replace our bread machine when it croaked in 2013, I see no reason you couldn't bake this bread in a machine if you have one. Just make sure to use the "add in" setting, or whatever your machine calls it, so it will beep to let you know when it's time to add the raisins.
