Granola Bread

Grinding granola into the flour is a clever trick that adds oat flavor, nuttiness, and a hint of sweetness throughout every slice of this bread. Combined with whole wheat flour and buttermilk, the result is a loaf with a soft, slightly tangy crumb and a toasty aroma.

The bread machine handles all the kneading, but you’ve got options. Let the machine bake it on the white bread cycle for a hands-off loaf, or pull the dough after the second knead, divide it in two, and bake in regular loaf pans for a more traditional shape with a better crust.

Buttermilk and honey work together here. The buttermilk’s acidity tenderizes the gluten for a softer crumb, while honey adds natural moisture that keeps the bread from drying out over a few days.

Chef Tips

• Grind the granola finely in a blender before adding. Coarse chunks interfere with gluten development and create weak spots in the bread structure.
• All ingredients should be at room temperature before starting. Cold buttermilk or butter slows down the yeast and extends the rise time.
• If baking in the oven, let the shaped loaves double in size before baking. Under-proofed bread comes out dense and heavy.

Variations

• Add ½ cup raisins or chopped dates to the dough for a sweeter, breakfast-style bread.
• Use a cinnamon-raisin granola for the grind to build more flavor without extra ingredients.
• Toast thick slices and spread with cream cheese and honey for a breakfast treat.