WASHINGTON PENULTIMATE MULTIGRAIN GRANOLA BREAD

"In Eureka Springs, Ark., the Dairy Hollow House serves up a bread basket that wins customer compliments daily. One component Chef Crescent Dragonwagon often features is a multigrain bread. The bread is great for sandwiches, says Dragonwagon, who (sometimes) adds dried fruits to sweeten it."

2 1/2 cups low-fat milk
3/4 cup honey
1 oz. active dry yeast
9 oz. whole-wheat flour
4 1/2 oz. rye flour
3 1/2 oz. granola
5 oz. almonds, coarsely chopped
4 oz. stone-ground cornmeal
2 1/2 oz. rolled oats
2/3 cup vegetable oil (corn, peanut or canola)
2 large eggs
salt 2 1/2 tsp.
1 lb., 4 oz. unbleached, all-purpose flour (or as needed)

Scald milk in saucepan. Pour honey into medium bowl; stir in scalded milk. Cool until lukewarm.

Mix in yeast; let stand until foamy, about 10 minutes.

Meanwhile, in bowl of heavy-duty mixer fitted with dough hook, combine whole-wheat and rye flours, granola, almonds, cornmeal and oats.

Into yeast mixture, whisk oil, eggs and salt; pour into mixer bowl, blending thoroughly.

Gradually add all-purpose flour 1 cup at a time, mixing until heavy, moist dough is formed. Transfer to lightly floured surface. Knead about 5 minutes. Dough should be barely tacky. Place into large, oiled bowl. Cover; proof until not quite doubled, about 1 hour.

Punch down; divide in half. Roll out 2 rectangles about 9-x-12-in. each. Roll each from short side as for jellyroll. Tuck ends under. Place, seam sides down, in 2 oiled 9-x-5-in. loaf pans. Cover; proof until double, about 40-60 minutes.

Bake at 375 degrees F for 20 minutes. Reduce heat to 350 F; continue baking until crust is deep golden-brown and sounds hollow when tapped, about 20 minutes. Remove from pans; cool on racks.

Yield: 2 loaves
From: Chef Crescent Dragonwagon, Dairy Hollow House, Eureka Springs, Ark.
Source - Excerpt from: Hot from the oven. (bread)(includes recipes). Brenda McCarthy.
Restaurants & Institutions v103.n23 (Oct 1, 1993): pp72(4).