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home > recipes > breads > super oatmeal granola bread
from NY, US 2 packs active dry yeast 2 cups warm water 2 eggs 1/4 cup oil 1/4 honey 1 tsp salt 1/2 cup powdered milk 1/2 cup wheat germ 1 cup oatmeal (quick) 1 cup favorite kind of granola White flour to make dough non-sticky to hands( add as much as needed ) Delicious, dense and loaded with good stuff. Pour warm water into big bowl. Sprinkle yeast and honey into water. In 5 minutes yeast should become foamy. Add oil or shortening and salt. Stir in powdered milk, wheat germ, oatmeal and granola. When dough gets too thick to stir, turn it out onto floured board. With your hands work in as much flour as needed to be non-sticky yet springy and pliable. Form dough into a ball and cover with some oil. Let rise in a covered bowl in a warm draft-free place about 1 hour or until about doubled in size. When ready punch dough down and knead briefly.. Add more flour if dough becomes to sticky. Dough should feel springy and resilient, but neither sticky nor to stiff. Divide dough or shape into one large loaf. Bake 350 degrees F. until golden and when tapped on bottom of loaf sounds hollow. Best eaten when warm. Yield 1 large or 2 small loaves

Super Oatmeal Granola Bread


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(posted June 10, 2011)

from NY, US

2 packs
active dry yeast
2 cups warm water
2
eggs
1/4 cup oil
1/4
honey
1 tsp
salt
1/2 cup
powdered
milk
1/2 cup
wheat germ
1 cup
oatmeal (quick)
1 cup favorite kind of
granola
White
flour to make dough non-sticky to hands( add as much as needed )

Delicious, dense and loaded with good stuff.

Pour warm water into
big bowl. Sprinkle
yeast and honey into water. In 5 minutes yeast should become foamy.

Add oil or
shortening and salt. Stir in powdered milk,
wheat germ, oatmeal and granola. When dough gets too thick to stir, turn it out onto floured board.

With your hands work in as much
flour as needed to be non-sticky yet springy and pliable. Form dough into a ball and cover with some oil. Let rise in a covered bowl in a warm draft-free place about 1 hour or until about doubled in size. When ready punch dough down and knead briefly.. Add more flour if dough becomes to sticky. Dough should feel springy and resilient, but neither sticky nor to stiff. Divide dough or shape into one large loaf.

Bake 350 degrees F. until golden and when tapped on bottom of loaf sounds hollow. Best eaten when warm.

Yield 1 large or 2 small loaves



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