Saturday, February 6, 2010

almost, but not quite

Whenever I can't get around to making bread for the week, we head to the Breadsmith to supplement. One of our favorites is their granola bread - it's sweet and delicious and almost like a dessert. A few weeks ago decided to try my hand at replicating their bread. I used my basic whole wheat bread as the base and then added molasses & some of my homemade granola. The result was quite good - not as sweet as the Breadsmith's which we actually preferred, but a good bread nonetheless. Also their's has big chunks of granola in it and on the crust...I'm thinking I may coat the dough in granola next time...

Granola Bread
1 1/2 T yeast
1 1/2 T salt
3 C. Bread flour (I used all purpose flour)
1 C. Whole wheat flour
1 1/2 C. Whole wheat pastry flour
1/2 C. Whole wheat gluten
1 1/2 C granola
2 T molasses

In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flours, whole wheat gluten, granola & molaasses, mixing until there are no dry patches. Cover with a clean towel and let rise and room temperature for 2 hours.

2. When dough has risen, sprinkle a little flour on dough and divide in half. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Sprinkle cornmeal on pizza peel or cookie sheet and place dough on it (if adding garlic, add now - I added about 10 cloves); let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash the top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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