Ingredients Jump to Instructions ↓

  1. 3-1/2 cups all-purpose flour

  2. 2 packages (1/4 ounce each ) active dry yeast

  3. 1 teaspoon salt

  4. 1-3/4 cups fat-free milk

  5. 1/2 cup plus 2 tablespoons honey

  6. 1/3 cup butter

  7. 2 eggs

  8. 2 cups whole wheat flour

  9. 1 cup reduced-fat granola without raisins

  10. 1 cup rye flour

  11. 1/2 cup cornmeal

  12. 1/2 cup quick-cooking oats

  13. 1/4 cup slivered almonds, toasted and chopped

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks. Yield: 2 loaves (16 slices each).


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