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If I close my eyes, I can actually taste the oatmeal bread my stepmom, Val, used to make for me. One loaf was virtuously set aside, and then she would break the major rule about allowing bread to cool before cutting it, slicing the second loaf while it was still piping hot and slathering it with softened butter that melted and ran into the crumb. The oatmeal gave the gently sweet bread a chewiness that was beyond satisfying. With the simple smear of butter, it was heavenly. That second loaf, though, when allowed to set up and cool, was sliced and toasted in the most perfect toast topped generously with whichever preserves were at hand. It was blissfully delicious. I’ve played with Val’s oatmeal bread and added Nature Valley Toasted Oats Muesli in place of the oats. This gorgeous combination of toasted oats, sliced almonds, pepitas, dried cranberries and blueberries, sunflower seeds, and other goods does the same magic the oats did in Val’s bread, but with a little extra oomph for that toasting end of things. Muesli Toasting Bread – Granola Bread, makes the ULTIMATE toast, ready to catch sweet cream butter as it runs in rivulets and hold up scandalous amounts of your best loved jams, jellies, preserves, or marmalades. There’s something so perfect about the slightly nutty toasted oats, dried fruits, nuts, and seeds when they’re toasted in this perfect Muesli Toasting Bread – Granola Bread.
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Muesli Toasting Bread - Granola Bread
- 1 cup Nature Valley Toasted Oats Muesli original or Blueberry
- 1/2 cup brown sugar packed
- 1/2 cup white whole wheat or whole wheat flour
- 2 tablespoons butter
- 1 tablespoon kosher salt
- 2 cups boiling water
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 4 cups all-purpose flour plus up to 1 cup extra for kneading and dusting the counter
- extra melted butter for brushing the loaf
- Use a whisk to combine the Nature Valley Toasted Oats Muesli, brown sugar, wheat flour, and salt in a medium large mixing bowl that is heat safe. Drop the pat of butter on top, pour the boiling water in, and whisk until the sugar is dissolved and the butter is melted. Cover the bowl and let it come to room temperature. Stir in the warm water and the active dry yeast until evenly combined. Add the all-purpose flour to the bowl and stir with a sturdy spoon until you have a shaggy dough. Turn out onto a generously floured work surface. Knead, adding flour 1 tablespoon at a time, until you have a smooth, cohesive, still slightly tacky dough. Put into a mixing bowl (it can be the bowl you used to mix up the dough, scraped clean), cover with a damp tea towel, and leave undisturbed to rise until double in size, about an hour, depending on room temperature and humidity.
- Divide the dough in half, shape, and place into lightly greased bread pans. Cover again with the tea towel and let double in size once again. While it is doubling, preheat the oven to 350F. Bake the bread for 30 minutes, brush with melted butter, and return to the oven for another 5 to 10 minutes, or until golden brown on top. Remove the pans from the oven and turn the bread out onto metal cooling racks. Let cool completely before slicing. This bread is wonderful as toast!