Granola Bread Food

GRANOLA BREAD

Steps:

• In the bowl of a stand mixer using whisk attachment, mix yeast with the water until yeast is dissolved. Replace whisk attachment with paddle attachment and add in honey, oil and cinnamon.
• Replace paddle attachment with dough hook. Add flours, granola and raisins and mix until flour is fully incorporated and dough begins to pull from the sides. No kneading is necessary. Pour dough in a lightly-greased large bowl, cover and let rise about 2 hours or until doubled in size.
• Cover bowl with risen dough lightly with plastic wrap and refrigerate overnight.
• Take refrigerated dough and shape into an oval using your hands. Place oval-shaped dough in a lightly-greased 8 x 5-inch loaf pan. Cover and let rise about 2 hours or until doubled in size.
• Preheat oven to 375°F. Once dough has risen, bake on middle rack about 30-40 minutes or until golden brown on top. Allow to cool completely on wire rack before slicing.

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

GRANDMA'S HOMEMADE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Mix oats, pecans, almonds, and coconut flakes together in a large bowl. Set aside.
• Combine vegetable oil, brown sugar, honey, maple syrup, cinnamon, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until it begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more.
• Remove from the oven and let cool, 20 to 30 minutes. Toss with cranberries. Store in an airtight container.

CRUNCHY GRANOLA BREAKFAST CEREAL

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

GRANOLA BREAD

Steps:

• Select basic/white cycle, with medium or light crust color.
• Remove baked bread and cool on wire rack.

GRANOLA BREAD--BREAD MACHINE

Steps:

• This recipe makes a 1 1/2 pound loaf.
• Put ingredients into bread machine as listed, or as recommened by manufacturer.
• Select basic/white cycle, use Medium or light crust color.
• Remove baked bread from and cool on rack.

BREADMAKER GRANOLA

Steps:

• Put all ingredients except the dried fruit in the breadmaker. Set to jam cycle and run. This will produce well-toasted but not burnt granola. If you like it a little less toasted, simply take it out before the time is up.
• Add dried fruit after the cycle is finished.
• Tips:.
• Use a few tablespoons of orange juice concentrate instead of applesauce for an orangy flavor. This is would taste good with Craisins sweetened dried cranberries at the end.
• If you like crispy, lumpy granola then add 1/2 cup of flour mixed with 1/4 tsp baking soda and a quarter cup of fruit juice concentrate.
• If you want to use this as more of a trail mix than a yogurt topping it might be better to omit the ground flax.
• I use a pair of scissors to cut up the apricots, but I'm sure a knife and chopping board would work just as well.

CHEF JOHN'S GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
• Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
• Pour onto prepared baking sheet and distribute in an even layer.
• Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
• Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

GRANOLA WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

HOMEMADE GRANOLA

Steps:

• Preheat your oven to 350F.
• In a large bowl, thoroughly mix the the flaked or rolled oats and sprouted rye, oil, sweetener, and salt. Honey can be briefly microwaved to make it more mixable.
• Spread the mixture on a baking sheet lined with parchment paper, a silicone mat, or lightly sprayed with oil. The layer should be about 1/2 inch thick.
• Bake for 15 minutes. Remove from the oven and add the nuts, flaxmeal, and coconut on top of the half-baked granola.
• Return the sheet to the oven and bake 10 minutes more until everything is lightly toasted.
• Remove from the oven and don't stir the granola unless you prefer a loose granola. Add the dried fruit on top if desired.
• Let the granola cool for at least 30 minutes before breaking it into chunks to store in a jar, tupperware, or bag.

HONEY GRANOLA BREAD

Steps:

• In a large bowl, combine 3 cups all-purpose flour, granola, yeast and salt; blend well. In a medium saucepan, combine water, yogurt, honey and oil; heat to 120° to 130°. Add to flour mixture along with eggs; mix on low speed. Stir in whole wheat flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured surface; knead about 8-10 minutes, adding enough remaining all-purpose flour until dough is smooth and elastic. 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. Shape into two loaves; place in a greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes. Remove from pans to cool on wore racks.

APPLE-CINNAMON GRANOLA BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order written above.
• Select Whole Wheat or Basic/White cycle. Use medium or light crust color.

MOM'S BEST GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet.
• Bake for 60 to 90 minutes in the preheated oven. Stir every 30 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.

W.K. KELLOGG MICROSITE

Steps:

• Heat the oat drink and spread in a pan over a low heat. Stir until the spread has melted completely, then stir in the agave nectar. Set aside to cool until lukewarm
• Combine the flour, yeast, mixed spice, cinnamon and a pinch of salt in a large bowl. Make a well in the centre and pour in the cooled oat mixture. Mix to form a dough, then add the mixed fruit, granola and zest - keep mixing until everything is fully incorporated. Turn out onto a work surface dusted with flour and knead for about 10 mins, until the dough is smooth and elastic. Add the dough to a large bowl, cover and leave in a warm place to rise for 1 hr, or until doubled in size
• Once risen, form the dough into a loaf shape and put into a greased 2lb loaf tin. Cover with oiled cling-film and leave to rise for 30 mins, or until doubled in size
• Heat the oven to 220C/200C fan/gas 8. Brush the risen dough with a little oat milk and bake for 25-30 mins, or until the dough rises, browns and sounds hollow when tapped on the bottom. Allow to cool before slicing

GRANOLA BREAKFAST BREAD

Steps:

• Put 1/2 cup warm water in a mixing bowl; sprinkle the yeast over, stir, and let stand to dissolve for 5 minutes.
• Add the 2 cups warm water, dry milk, and butter, and stir to blend.
• Beat in the salt, cornmea, and whole wheat flour and mix until smooth.
• Add 2 cups all purpose flour and beat until well mixed.
• Beat in as much more flour as is needed to make a manageable dough.
• Add the granola.
• Turn the dough onto a floured board, or use dough hook on electric mixer and knead for a minute. Let the dough rest for 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes.
• Put the dough in a greased bowl and turn to coat all sides.
• Cover and let rise to double its bulk.
• Punch the dough down and divide in half.
• Put the dough in two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Let rise to the tops of the pans.
• Bake in a preheated 350 oven for 45 minutes, and until lightly browned and done.
• Cool on racks.

GRANOLA RAISIN BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the granola and raisins.