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
Proof yeast if you're unsure whether it's active or not by adding it to the water and buttermilk/milk with the maple syrup in a separate bowl.
In a large mixing bowl fitted to a stand mixer (or do this by hand), add yeast mixture -if you proofed it- with all of the rest of the ingredients and combine with a dough hook or a wooden spoon until completely mixed.
Next, increase the speed to medium-high and knead with the dough hook in the stand mixer until strands begin to visibly form and dough begins to pull away from the outside of the bowl. If working with a wooden spoon, just mix until combined and then proceed to the next step.
Dump out dough onto a lightly-floured surface, sprinkle the top with flour (just a dusting) and shape carefully into a circle.
Begin kneading by bringing in the outside of the circle to the middle, rotate circle clockwise and continue until ball feels tight and the dough gives you a good amount of push-back.
Flip ball over, folded-side down and place in an oiled bowl to double in volume, about two hours.
Once the dough is fermented, remove to the same lightly-floured surface, pat out dough into a rectangle and slice into two equal shapes.
Roll each into the shape of an envelope (bottom side up, edges in, then top side down. Roll carefully to place seam-side down then pop into an oiled rectangular loaf pan. Repeat with the other half of dough.
Sprinkle the fermenting loaves with a dash of flour, wrap tightly in plastic and allow to rise for an hour while your oven preheats to 375 F.
When ready, clip the tops of each loaf on a diagonal with kitchen shears, making four equally spaced lines.
Place in the oven and bake for 45 minutes to one hour or until they are golden brown on top and a toothpick inserted in the middle comes out with only a few dry crumbs attached.
Remove from the oven, allow to cool for 10 minutes in the pan then invert pan to cool loaf on a wire rack. Allow to cool completely for two hours before slicing and enjoying!
Cover loaf in foil for the first 12 hours, then wrap in plastic and store for up to a week on the counter.
Recipe by DinnerDivide at http://dinnerdivide.com/2018/01/breakfast-granola-bread/