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 9×5-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.
Yields
2 Servings