She’s at it again. Friend Maggie has become quite the baker, and during our visit last week, she showed me how to make her latest favorite: a delicious—and easy— granola bread.
Doesn’t it look tempting?
It’s chock full of dried fruits, almonds, and honeyed grains. The dough itself is barely sweetened; the abundance of jewel-like fruits provides bursts of sweetness throughout the loaf.
If she could, Maggie would have you over right now, for “a set” on her porch in the country. We’d savor the fall afternoon with a buttery slice and cup of coffee. Lining the front of her yard are the shrubs called burning bush–at this moment in their brilliant red blaze. We’d watch the flurry of chickadees, snatching and storing seeds for the coming winter. We’d talk about oddities we experienced gardening this year–how the tomatoes put more of their energy into vines than fruit, and did you know that groundhogs could climb a fence and eat green beans?
Instead, we’ll have to do the next best thing, and show you how it’s done…
What a fetching assembly of ingredients!
You could make this bread with just raisins and granola, if you prefer. And, if you’d rather put in pecans instead of almonds, you’d be well-pleased with the results.
Maggie had all kinds of dried fruits–apricots, blueberries, cherries, cranberries—in her pantry, so we took the “more is better” approach. For this bread, it proves to be the right one!
Yes, it’s a kneaded, yeasted bread, but don’t be dismayed. Remember, Bread=Time. And most of that time means leaving the dough alone. (after a vigorous kneading!)
This recipe calls for one major rising, followed by a brief one, once the loaves are formed.
The holidays are drawing near. Wrapped up in festive packaging, her fruit-n-granola bread would make a much appreciated gift.
Even better though, would be to have a loaf on hand to serve guests, sliced and smeared with soft butter. Served alongside a cup of hot coffee or tea—ah, I can’t think of a more pleasant way to share a chilly afternoon visiting with friends.
MAGGIE’S FRUIT-N-GRANOLA BREAD
1/3 cup Rolled Oats (not the “quick” kind)
1 1/2 cups Dried Fruit (use a variety & dice if necessary)
1 tablespoon Unsalted Butter (substitute vegetable oil for vegan)
2 tablespoons Honey
1/2 teaspoon Salt
1/2 cup boiling Water
1 cup Granola (chop into coarse crumbs if necessary)
1 cup lukewarm Water
1 pkg. Active Dry Yeast
2 1/2 cups Unbleached All-purpose Flour
1/2 cup Almonds, roughly chopped
In a large bowl, combine oats, 1/2 cup of the dried fruits, butter, honey, and salt. Add boiling water, mix well. Stir in granola and set aside.
In a small bowl, combine yeast and lukewarm water. Cover bowl with a dish towel and set aside to ferment.
When granola mixture has cooled down to lukewarm, stir in yeast mixture.
Stir in flour, 1 cup at a time. Stir in the remaining dried fruit and almonds. The dough will be fairly sticky.
Turn the dough out onto a floured work surface. Flour your hands, and adding flour as needed. knead the dough for about 8 minutes, or until itâ€™s smooth and no longer sticky.
Place dough into an oiled bowl, making sure to coat all over. Cover bowl with a dish towel and place in a warm area – the oven with light on is a great place. Let rise until itâ€™s doubled in size – 1 to 1 1/2 hours.
Punch dough down. Cut in half and shape into two slightly oval balls. Place on an oiled sheet pan. Cover with a dish towel and let rise for 15 – 20 minutes.
Preheat oven to 375F. Bake for 35 – 40 minutes. It should have a golden brown crust and sound slightly hollow when tapped. Foolproof test is 190F on an instant read thermometer. Let cool on a wire rack.
Let cool for at least 10 minutes before slicing! (Gives you time to brew up that pot of coffee-)
Makes two small round loaves.