Granola for the Masses and Sourdough

You might remember my approach to granola--throw a lot of things into a bowl and bake. I really should nail down a recipe, but this is basically my I-might-be-a-baker-but-I-don't-have-to-measure-everything recipe. Proof to all those who scoff that there is a time and a place for being anal. This is not one of those times.

Here are my ugly sourdough babies. They're ugly because I don't have a peel with which to slide the tender dough onto the sizzling hot baking stone. I basically had to throw them onto it with it in the oven. I guess I could have taken the stone out and placed them gently on it, but I fooled around enough with these things.

Oh, and I'm terrible at scoring dough. I tell myself it's because none of my knives are sharp enough, but I think it might have something to do with technique.

But they taste great. Sour but not too sour. Thick crust with a nice crumb. Very acceptable bread. I'm going to try fooling with my starter a few more weeks to see if keeping the thing alive gets any easier. If it does, we shall be in sourdough heaven. If not, I'm going back to my two-day method that always seemed to work so well.

Everything Granola

This is my 200th post! Amazing. I probably should have posted a lot more by now if I were truly dedicated. But a busy lass is easily carried away by other pursuits, especially when she is involved in a wonderful relationship. Rabbit trail...

This is my basic granola recipe. You will hate this recipe because I never measure anything except the honey, so the proportions are up to you. But therein lies the magic of this recipe--you can adjust it endlessly to your mood, preferences, or pantry. It's wholesome, hearty, and absolutely delicious. Try finding anything half as good at a grocery store. There's also something liberating and texturally pleasing about throwing a bunch of ingredients into a big bowl and tossing them around. This recipe is an exercise in anti-micromanagement. I know that bakers have a tendency to want to measure everything out to the gram--myself included. Challenge yourself and live dangerously.

Everything Granola
makes as much or as little as you like*

rolled oats (proportionally, you will use the most of this ingredient)
raw pumpkin seeds
raw sunflower seeds
sesame seeds
raw nuts of your choice (walnuts, cashews, almonds, etc.)**
millet
poppy seeds
flax seed meal
wheat germ
about 2 T. whole wheat flour
salt
spices (a favorite of mine is garam masala, but other warm spices work well, too)

about 3/4 c. unsalted butter
1 c. honey
1/4 c. molasses or sorghum

1.) Preheat oven to 350.

2.) Put butter, honey, and molasses in a small saucepan and melt over low heat.

3.) Combine all dry ingredients. Spread this mixture in a thin layer on rimmed cookie sheets. You may need to use a couple or a few cookie sheets if you make a large batch. Bake 30 minutes, stirring every 10 minutes.

4.) Remove toasted granola from oven and pour butter mixture over it. Stir to mix thoroughly.

5.) Return to oven for another 30-45 minutes, stirring every 10 minutes, until granola is browned.

6.) Cool completely before storing in containers or plastic bags.

*I usually make a rather large batch of this granola, as it keeps well.
**I have used coconut with great success in this recipe, but you'll want to add it about 10 minutes before granola is done baking, as adding it earlier will cause it to burn.