maple granola loaf




Yield 2 loaves

The addition of maple syrup and a dash of cinnamon really works well with this yeasted sweet dough.  Because the fermentation is so long, the granola softens enough to create a toothsome crumb while still adding a subtle nuttiness in terms of flavor.

This bread requires 3 hours of inactive time so plan ahead!


1 cup water

1 cup buttermilk or milk

1/2 cup brown sugar

2 Tbsp maple syrup

1 Tbsp yeast

1/2 stick unsalted butter, cubed and at room temperature

1 tsp salt

1/2 tsp cinnamon

1 cup granola (fruit and nut with oats)

1 cup whole wheat flour

4 cups unbleached, all-purpose flour



Cover loaf in foil for the first 12 hours, then wrap in plastic and store for up to a week on the counter.

Courses bread

Recipe by DinnerDivide at