I picked up some granola for a road trip, and it’s still in the pantry. You know how something is an absolute fave and then becomes yucky in the blink of a pre-schooler’s eyes? Yep. I’m not exactly a granola fan, but this particular brand is absolutely delicious, Purely Elizabeth. I finally thought to use it in bread! Yummers. I also had excess apple cider, so I chose the pumpkin fig granola flavor as a partner. I’ll probably make a few more batches and freeze, so I can get rid of the huge apple cider jug in the fridge. 🙂
Ingredients $1.25 (8 Servings)
- granola 1 cup
- whole wheat flour or spelt flour 1 cup
- unbleached all purpose flour 1 cup
- yeast 28 tsps
- warm apple cider or apple juice + 1/2 tsp cinnamon 1 cup
- olive oil 1 tsp
- salt .5 tsps
Add yeast, cider, and granola to the mixing bowl. Stir to combine. Add all other ingredients. Mix and knead on a low setting for 5 minutes. Cover with plastic wrap or a damp towel and allow to rise for at least an hour. Form into two baguettes. Place into baguette pan and allow to rise about an hour until doubled. Bake at 450 for 10 minutes. Reduce heat to 400 and bake for another 10 minutes.
*I didn’t use any additional sugar, but if someone has a sweet tooth it wouldn’t hurt to add a tablespoon or two of honey or brown sugar.
*When using tap water, I nuke it in the microwave for 30 seconds until “warm”. The cider was cold, so I let it go a little longer. It’s fine as long as it is not hot to the touch. Don’t want to kill the yeast.
*If there is no baguette pan available this could be formed into 2 pizza sized rounds, baked until lightly golden, and cut into bread sticks.
*What about a sweet calzone? Perhaps some tofu cream with a fruit spread mixed in for a filling? Hmmmm.baking, whole grain