Granola Breakfast Bread
A hearty, wholesome granola bread with a nutty crunch and subtle sweetness, perfect for breakfast or snack, appealing to bread lovers seeking texture and flavor.
Ingredients
Instructions
- Grease two 5 x 9-inch loaf pans.
- Put 1/2 cup warm water in a mixing bowl and sprinkle the yeast over.
- Stir and let stand to dissolve for 5 minutes.
- Add 2 cups warm water, dry milk and butter; stir to blend.
- Beat in the salt, cornmeal, and whole wheat flour and mix until smooth.
- Add 2 cups flour and beat until well mixed.
- Add as much more flour as needed to make a manageable dough.
- Add the granola and turn the dough onto a floured board (or use a dough hook of an electric mixer) and knead for a minute.
- Let dough rest 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 dough down and divide in half.
- Shape into loaves and put in prepared pans.
- Let rise to the tops of the pans.
- Bake in preheated 350° oven for 45 minutes or until lightly browned and done.
- Cool on wire racks.
Tips & Substitutions
For a nuttier flavor, consider adding chopped nuts or seeds to the dough. If you don't have whole wheat flour, you can substitute with all-purpose flour, but it may affect the texture. Ensure the water is warm but not hot to avoid killing the yeast. For added sweetness, try mixing in some honey or maple syrup.
Serving Suggestions
This granola breakfast bread is perfect for breakfast or brunch, served with butter, jam, or cream cheese. Pair it with a side of fresh fruit or a yogurt parfait for a balanced meal. It also complements dishes like 'Hot French Cheese Sandwiches' for a delightful snack.
Storage & Reheating
Once the granola breakfast bread has cooled, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and toast or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Granola Breakfast Bread contains roughly 5558 calories, with 96g protein, 546g carbohydrates, and 328g fat. It is an excellent source of protein (193% of the Daily Value), iron (144% of the Daily Value), and dietary fiber (108% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast. The amount remains the same, but you can skip the step of dissolving it in warm water—just mix it directly with the dry ingredients.
What can I add to the granola for extra flavor?
You can enhance the flavor of your granola bread by adding spices such as cinnamon or nutmeg. Dried fruits like cranberries or raisins also make a delicious addition, giving a sweet and chewy texture.
Is this recipe suitable for making rolls instead of loaves?
Absolutely! You can shape the dough into smaller rolls instead of loaves. Just adjust the baking time to about 20-25 minutes, checking for a golden brown color on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).