Mmmmm. That's all I have to say about this.
Granola bread slathered with plain Greek yogurt and drizzled with honey.
Complex carbs and fiber, protein and calcium, and yumminess. Oh, and the apple too, just to get a fruit in there.
I felt so European while I was eating my breakfast this morning. Like I should be in the French country side watching the sunrise and reading the newspaper. Being in the middle of Kentucky's rolling hills at 8am is good enough though.
I got the idea and the bread recipe for this from the blog www.proofofthepudding.wordpress.com's October 27, 2008 posting.
It's a no-knead bread, which I don't quite understand the point of, since kneading is my favorite part of making bread. Also, no-knead bread takes just as long as, or longer than, traditional kneaded breads, so the point of it really makes no sense to me. Oh well, this bread tastes delicious!
Anyway, Proof of the Pudding originally had this bread with ricotta cheese and honey, but I don't have any ricotta cheese in the house and Greek yogurt seemed much healthier.
Granola Bread
Adapted from Artisan Bread in Five Minutes a Day and www.proofofthepudding.wordpress.com
2 cups lukewarm water
1 1/2 teaspoons granulated yeast
1/2 cup honey
1 tablespoon canola oil
1 teaspoon cinnamon
1 tablespoon salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
1 1/2 cups granola (any kind, I used my homemade stuff I had on hand)
Neutral-tasting oil for greasing the pan
Egg wash (1 egg beaten with 1 tablespoon of water)
In a 5-quart bowl or lidded container, mix together the water, yeast, honey, oil, cinnamon and salt. Stir well.
Mix in the flours and granola without kneading, using a wooden spoon. You may need to use wet hands to incorporate the last bit of flour.
Cover the container — not airtight — and allow the dough to rest at room temperature until the dough rises and collapses, about 2 hours.
The dough can be used immediately after this first rise, but it is easier to handle when it’s cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days.
On baking day, grease a 9″x5″ (or 8″x4″) nonstick loaf pan (it is important to use nonstick, as the dough is very wet). Dust the surface of the refrigerated dough with flour and divide into two equal pieces. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
In other words, take each of the 4 the corners of the dough and fold them into the middle, look it up on youtube if you are still confused (I did).
Stretch the ball into an oval shape about the length of the pan and drop into the prepared pan. Allow to rest for 1 hour and 40 minutes (or 1 hour if you’re using fresh, unrefrigerated dough).
Twenty minutes before baking time, preheat the oven to 375F.
Right before baking the bread, brush the top with the egg wash and sprinkle with a few tablespoons of granola, if you would like. Place the bread in the center of the oven and bake for about 45 minutes, or until richly browned and firm. You may need to cover the loaf with aluminum foil to prevent the granola topping from burning. When done, the bread will sound hollow when tapped and the internal temperature will be ~205F.
Allow to cool completely before slicing. Serve in thick hunks, covered with plain Greek yogurt and drizzled with honey.
Yield: 2 loaves worth of dough, although the recipe can easily be halved
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