Light Granola Bread
Discover the wholesome charm of Light Granola Bread, a soft and airy homemade loaf infused with crunchy granola for a delightful twist on classic bread. Perfect for breakfast or a midday snack, this recipe blends all-purpose flour with a hint of sweetness from granulated sugar and the hearty texture of granola, making each bite satisfyingly unique. With only 15 minutes of prep time, it’s an easy yet rewarding baking project that yields a golden loaf ideal for toasting or slathering with jam. Topped with optional rolled oats for a rustic finish, this bread adds a touch of artisanal flair to your table. Whether served fresh or as the base for sandwiches, this granola bread is sure to become a family favorite. Bake a loaf today and elevate your home-baking game!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 cups Granola
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 3 tablespoons Unsalted butter
- 0.5 cup Milk
- 2 tablespoons Rolled oats (optional for topping)
Instructions
In a small bowl, combine warm water and sugar, then sprinkle the yeast over the top. Allow the mixture to sit for 5-10 minutes until frothy.
In a saucepan over low heat, warm the milk and butter until the butter is melted. Let the mixture cool to lukewarm.
In a large mixing bowl, combine all-purpose flour and salt. Gradually add in the yeast mixture and the milk-butter mixture, stirring until a shaggy dough forms.
Add the granola to the dough and knead it on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
After the first rise, punch down the dough to release any air bubbles. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the pan and let the dough rise again for about 30-40 minutes, or until it rises just above the edge of the pan.
Preheat the oven to 375°F (190°C). If desired, sprinkle the rolled oats on top of the loaf for decoration.
Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 68.1 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 358 mg | 28% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
