Honey Granola Bread

SUBMITTED BY: Erika Pimper

"After years of making whole-grain loaves, Erika Pimper discovered a bread recipe that she thinks rises above all the rest. 'This hearty bread taste great toasted, too. Granola adds to the nutty texture,' she writes from Brigham City, Utah."

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 1/2 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 3/4 cups fat-free milk
10 tablespoons honey
1/3 cup butter or stick margarine
2 eggs
2 cups whole wheat flour
1 cup reduced-fat granola cereal without raisins
1 cup rye flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup slivered almonds, toasted and chopped

DIRECTIONS

In a large mixing bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks.

FOOTNOTE

Nutritional Analysis: One serving (1 slice) equals 165 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.