Granola Breakfast Bread Food

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.

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

BREAKFAST GRANOLA

Steps:

• Mix coconut, oats, wheat germ, salt, sugar, nuts, cinnamon, and nutmeg in a large mixing bowl.
• Add honey, vanilla, oil, and water.
• Mix well again squishing and compacting with both hands.
• Place granola on 2 cooking pans, can make some clumps and some flat, and cook at 150°C (300°F).
• Take granola out every 10-15 minutes to mix on pan so it doesn't burn.
• Cook until dry and has started to turn slightly brown throughout. Can take 1-2 hours (or more) to bake (I usually double the recipe and cook on 4 pans throughout the day to have more stored because of the long cooking time).

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.

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.