Granola Batter Bread

4 teaspoons dry yeast
1 tablespoon brown sugar
½ cup warm water
1 cup warm milk
2 tablespoons butter, melted
3 tablespoons honey
1 teaspoon salt
2 eggs
2 cups whole wheat flour
2 cups all purpose flour
1 2/3 cups grain-bin granola


In a large bowl or electric mixer bowl, dissolve the yeast in the warm water. Add the brown sugar. Stir to dissolve. Add the milk, butter, hone, and salt. Stir to blend. Add 3 cups flour. Beat two minutes, scraping down the sides of the bowl. Add the eggs, one at a time, beating after each addition. Add the granola. Gradually add the remaining flour until the dough begins to leave the sides of the bowl. Cover and let rise until nearly doubled. Stir down and spoon into a generously buttered large loaf pan or two medium-sized pans. Push the dough well into the corners of the pan. Sprinkle granola over the top of the pan. Bake in center of oven for 40 minutes at 350 degrees. When the loaf is finished, remove it from the pan and cool on a rack.

This recipe is from Town & Country Creative Breads by Ferne Carter Chapman.