Blueberry Granola Wheat Bread offers you the goodness of blueberries, granola, and whole wheat in every slice. This loaf makes wonderfully tasty toast. Make this tasty bread any time of year.
1 1/4 cup warm milk
1/2 cup dried blueberries
1 tablespoon canola oil
2 cups whole wheat flour
1 cup bread flour approximately
1/2 cup granola
1 tablespoon gluten flour
1 tablespoon packed brown sugar
1 teaspoon active dry yeast
3/4 teaspoons salt
Pre heat oven to 350 F
In a small bowl, combine warm milk, brown sugar, and yeast. Let rest for 5 min. or until yeast is bubbly. Stir in canola oil until blended.
In a large bowl mix together the salt, granola, whole wheat flour, gluten flour, and bread flour. Mix the yeast mixture into the dry ingredients. Continue mixing until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.
Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple. During the last minute of kneading add the dried blueberries. Continue to knead the dough until full combined.
Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise about one hour. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 to 2 hours more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the bread into the oven. Bake the Blueberry Granola Wheat Bread for 30 to 35 minutes. The bread will sound hollow when tapped when it is ready.
Remove the loaf of Blueberry Granola Wheat Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with unsalted butter while still hot.
Let cool completely before slicing.
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