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Wonderful Sourdough Granola Bars with Bran
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A remarkable recipe for the use of remaining sourdough starter and bran (filtered out from freshly milled wheat or rye). The original recipe was posted by Susan on her blog "Wild Yeast" and adapted my MC and posted on "Farine"...
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| Assembled and Packed as wonderful present for health-conscious people |
As we amateur bakers do not bake sourdough-bread every day but need to refresh our sourdough regularly, there is alway a leftover where we do not know what to do with. I use organic flour and grains and it is impossible for me to discard something - that's absolutely waste of resources. Then i have explored this wonderful recipe at MC's Post "Farine". She has adapted it from Susans Blog "Wild Yeast".
I have now taken both recipes and adapted it to my needs, means i have added 2 tablespoons of bran (rye or wheat, doesn't matter) which is a leftover of sifting out the whole wheat. Some of the bran i use for my Bircher-Müsli (which is famous in Switzerland and i think i have to post my recipe sometimes), the other on now ends up in the granola bars (or in sourdough scones which i also found on Susan's blog). The original recipe asks for almond butter - i have taken peanut butter, just the half amount of it. For the dried fruits, you are anyhow free to mix something together which meets your taste. Instead of maple syrup i use the Swiss Forest Honey which adds additional rustic flavor.
I would like to take this opportunity to thank again Susan and MC. It is a wonderful feeling to find a meaningful use for everything, especially if it ends up in such a tasty thing - makes absolute addictive.
The granola bars are the perfect snack for us healthy-concious and can be taken individually packed well to travel.
Ingredients
I have now taken both recipes and adapted it to my needs, means i have added 2 tablespoons of bran (rye or wheat, doesn't matter) which is a leftover of sifting out the whole wheat. Some of the bran i use for my Bircher-Müsli (which is famous in Switzerland and i think i have to post my recipe sometimes), the other on now ends up in the granola bars (or in sourdough scones which i also found on Susan's blog). The original recipe asks for almond butter - i have taken peanut butter, just the half amount of it. For the dried fruits, you are anyhow free to mix something together which meets your taste. Instead of maple syrup i use the Swiss Forest Honey which adds additional rustic flavor.
I would like to take this opportunity to thank again Susan and MC. It is a wonderful feeling to find a meaningful use for everything, especially if it ends up in such a tasty thing - makes absolute addictive.
The granola bars are the perfect snack for us healthy-concious and can be taken individually packed well to travel.
Ingredients
- 285 g. Sourdough-Starter (needs no refresh - at 100% Hydration)
- 2 Tablespoons Bran (wheat, rye, spelt...)
- 50 g. Peanut Butter
- 100 g. Rolled Oates - freshly rolled (i use a nice machine for that - every day fresh!)
- 75 g. Dried Blueberries
- 75 g. Dried Cranberries
- 75 g. Honey
- 50 g. Pumpkin-Seeds
- 100 g. Nut-Mixture, roasted and chopped
- 6 g. Salt
Preparation
Preheat the oven to 180 degree. Rost the nuts and chop it roughly. Stir all ingredients carefully together and spread it over a baking sheet on baking paper about 1 cm thick. You can use a kitchen foil to spread it. Bake it at 180 degree for 30 minutes. Let it cool down and cut it into pieces as you wish or eat it immediately.
Cover it with plastic and your logo and give it away as present to nice people....
Preheat the oven to 180 degree. Rost the nuts and chop it roughly. Stir all ingredients carefully together and spread it over a baking sheet on baking paper about 1 cm thick. You can use a kitchen foil to spread it. Bake it at 180 degree for 30 minutes. Let it cool down and cut it into pieces as you wish or eat it immediately.
Cover it with plastic and your logo and give it away as present to nice people....
This recipe is forwarded to YeastSpotting
Variation:
the following recipe makes on baking tin and because of the second bake / dry the granola bars get a nice crunch
- 570 g. Sourdough
- 2 Tbsp. Bran
- 100 g. Peanut Butter
- 200 g. Oatmeal, roasted
- 150 g. Raisins
- 150 g. Cranberries
- 150 g. Honey
- 100 g. Cane Sugar
- 100 g. Pumpkin Seeds, roasted
- 100 g. mixed nuts, chopped and roasted
- 100 g. sunflower seeds, roasted
- 10 g. Salt
Mix it and spread it over a baking tin. Bake at 180 degree for about 30 Minutes. Let it cool down, cut it in squares and turn it around. Bake / Dry it in the oven for further 15 Minutes (oven switched off) until medium brown. Let it cool completely and store it.
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ReplyDeleteGreat job! I have been wanting to try granola bars with my starter! Yours look very good!
ReplyDeleteand the funny thing - they really taste wonderful - not too sweet and not to sour - next time i will use raisins and some figs. i guess you will post your results somewhere...
ReplyDeleteThank you - it is your recipe which is wonderful and is added to my all-time-favorites. Thanks again. And sorry to slightly change it but this is a good example of the obligation to always change things.
ReplyDeleteBernd - Thank you for sharing how you made your granola bars.
ReplyDeleteI just made a batch using some extra wheat, and rye, starters.
These are my favorite granola bars - ever!
:^) breadsong
Your granola bars look kind of thin in the picture. I prefer a thicker one. Is it ok if I spread this out in a smaller pan and make them thicker? Do I need to increase baking time?
ReplyDeleteHi Mariam,
Deleteyou are right - those bars on the pictures are thin. I usually prefer the thicker version as well. Just keep them in the oven longer the second time.