How to Make Crunchy Granola with Sourdough
And ...Homemade Sourdough Granola with Cranberry and Orange
I have quite a few videos to catch up on, and this granola recipe is the companion to the sourdough breakfast bar video I made earlier this week.
OH! If you are reading this Post! Don't forget to check out the website I do have a free Newsletter once a quarter for my regular viewers and those curious enough to check out my whole creative world.
Additionally there are free resources for sourdough bakers under Everything Sourdough.
I am now developing recipes cards, recipe packages for gifting for tea and mixology or pantry recipes which make easy printable gifts and along with my original artwork, cards and stories, I will have some seasonal ideas which you can buy, bake and give away the recipe card as part of a gift too. Hopefully I will have enough products out to help you out over the holdays. It's a lot of work, but it is helping support the website and all of the extra work I do beyond the art and cards. No complaints from me, I have figured out a system, although it is slow going some days.
Back to the Granola and about Breakfast Bars.
I originally planned to include both recipes in one video, but my phone was running out of battery. More importantly, filming an entire bake day creates a lot of information for viewers to absorb at once.
Breaking the recipes into separate videos gives newer sourdough bakers time to follow the details while still providing useful recipes for those who are already comfortable working with sourdough.
I believe I have also fixed the sound issue. I listened to this video on two televisions and several other devices, and it sounded good on all of them. I actually had to turn the volume down one notch on my television this time. I’ll use this format for my next few long-form videos before returning to more educational and bread-making material.
Butternut squash soup and sourdough bread bowls have already been filmed. My morning bun recipe is complete, and homemade celery soup is also in production. After those, we’ll move into some holiday baking and cooking.
Now… granola!
I add black pepper and a little fennel seed to this granola. Both have traditionally been associated with digestive benefits, and I personally find that this combination helps me with some higher-fibre mixtures.
However, we are all different, and I don’t expect everyone to have the same experience. If you have difficulty eating higher-fibre foods, speak with your doctor or nutritionist about what is appropriate for you.
Now… the recipe.
Original recipe developed by Dawn McNaught, author, artist and food educator.
Fun Fact!
Muesli is a mixture of raw oats, nuts, seeds and dried fruit, traditionally served with milk or yogurt.
Granola uses similar ingredients, but it is sweetened and baked until golden and crisp.
Muesli is soft and simple. Granola is crunchy and toasted!
Sourdough Granola Levain Base
Step 1
This is the same sourdough base I use for my breakfast bars.
* 75 g active levain
* 60 g all-purpose, bread or whole-wheat flour
* 60 g water
* 2 g salt
Combine the ingredients and allow the levain mixture to activate and double before making the granola. This will give you approximately 195–200 g of prepared levain base.
You may add a little extra water if the finished granola mixture does not hold together. Add it one tablespoon at a time.
Cranberry and Orange Granola
Step 2
* 195–200 g prepared levain base
* 400 g quick rolled oats, approximately 4 cups
* 100 g walnuts, roughly chopped
* 35 g sweetened dried cranberries
* 30 g orange peel, finely diced
* 65–70 g olive oil
* 15 g brown sugar Increase this to 35 g when using unsweetened cranberries.
* 5–6 g salt
* ½ teaspoon fennel seed
* ½–1 teaspoon cracked or ground black pepper, optional
Combine the ingredients thoroughly. The granola can be baked within the hour, or you can let it rest for up to six hours for a longer fermentation.
If the mixture seems too dry to form small clumps, add extra water one tablespoon at a time.
Baking the Granola
Step 3
Preheat the oven to 350°F (175°C).
Spread the granola evenly over two flat baking trays lined with parchment paper.
Bake for 10–15 minutes, or until you begin to smell the orange. Remove the trays, stir the granola and return it to the oven.
Continue baking in 10–15-minute intervals, stirring up to three times, until the granola is crisp, crumbly and lightly toasted.
Turn off the oven and leave the granola inside for approximately 30 minutes with the oven door slightly open.
Allow it to cool on the countertop for several hours before transferring it to a jar. This gives any remaining moisture time to escape and helps the granola remain crisp.
Watch the video for the complete method, additional tips and the full recipe cards.
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