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APOLLONIA POILANE: In
this granola recipe,

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we have plain wheat
sourdough loaf, rye bread.

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You have puffed rice.

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You have honey.

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You have nuts.

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These are grains that have been
soaked and cooked by the honey.

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The texture is much
tighter, but lighter

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than traditional
granola recipes,

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because I don't
use any oil in it.

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I really view this
as a recipe to turn

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the leftovers of your pantry
into something really fabulous

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for breakfast or
for a 4:00 PM snack.

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Many, many moons ago,
I read an article

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on how to bake granola
in "The New York Times."

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And that recipe called for
different cereal grain flakes.

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And I had a little bit
of stale bread at home.

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And I thought, there
isn't that much

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of a difference between
breadcrumb and grain flakes.

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So I started experimenting,
really testing the limits of,

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how can you work a bread
granola in a different way?

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How can you enrich that recipe?

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How can you make it your own?

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And I would encourage
you, while I'm

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doing a very purist recipe
here and using just plain wheat

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and rye sourdough
loaves, to explore

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adding different nuts,
different dried fruit.

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It really is about your personal
blend and also the ingredients

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you have at hand.

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This recipe allows you to
not waste the leftover bread.

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You can tell when bread is
dry when you cut through it

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and your knife is
having a hard time.

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You'll notice these big cracks.

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If you can't break it
in your hand so easily,

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that's a sense of dryness
that a lot of people

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would take for bread
to be discarded.

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I view it as the opportunity
to use bread as an ingredient.

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In this recipe, we have wheat
sourdough loaf, some rye bread,

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some almonds and some
hazelnuts, puffed rice.

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We have a little bit
of salt and honey.

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The fruit and yogurt
are for tasting.

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So for this recipe,
I cut the bread

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to make the food
processors work easier.

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Do watch out for your hands.

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This is typically a moment
where the knife tends to slip.

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Here, I'm demonstrating
this using

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both the wheat and the rye.

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The rye loaf tends to
be a little coarser.

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So cut it into thinner pieces.

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Say you want to make a
batch of just granola.

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And you only have fresh bread.

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In that case, cut the bread
in slices and dry them out.

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Because the food processor
will have a really hard time

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breaking down big chunks
of bread into small pieces.

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So I'll start off
with a low speed

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and then just work up a
faster speed as I need it.

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You can use the pulsing.

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It really depends
on your blender.

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And you need a good
blender for this one.

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I've blended it for
exactly 2 seconds here.

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And I'm getting a
little bit of crumb.

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I still have big pieces.

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Once I see how it reacts, then
I can move into faster speeds.

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Now, if you have a blender
that's really crummy--

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pun intended-- you could
just remove this, use a bowl,

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sort through the bigger
pieces, and start over again

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with the larger pieces in there.

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Perfect.

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All right, so we have pieces
here of very different sizes.

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We have the one that really
looks like breadcrumb.

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The larger pieces
are absolutely fine,

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because those will dry out
and will actually not be

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that big under your tooth.

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So I'm going to
add the nuts here.

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I like to use untoasted
just to enhance and boost

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their individual flavor.

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You can toast your
almonds yourself.

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It takes a few
minutes in the oven.

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If you want to buy them
already toasted, that's fine.

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Just take them unsalted.

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So we have the breadcrumb.

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We have the toasted nuts.

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And we're going to process
this to blend it together.

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So I have different sizes here.

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And this is the biggest
sizes that we want to have.

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The small ones I'm not
going to dig through.

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They're already
blended into the bread.

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All right, so I'm going
to add the puffed rice.

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You can mix it by hand or
mix it using a spatula.

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I'm going to add a little bit of
salt. Just personal preference.

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So in this recipe,
I don't use any oil.

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So you won't have
the shiny granola

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that we're used to seeing.

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I only use honey.

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So the important thing here
is to have quality honey.

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Try and use one
that's not creamy.

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The creamier honeys, the texture
tends to solidify faster.

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Now, the amount of honey you put
in is somewhat discretionary.

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But the idea is to have
enough honey to bind

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the texture together while
still keeping some looseness.

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If you want a granola
that's really chunky,

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then put more honey.

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If you put less, you'll
have a grainier one.

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With one that's
more grainy, you'll

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be able to put it over a yogurt.

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And with granola
that's courser, you

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can have them as a
little granola bites.

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So it's coming together.

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You should have a feeling
that the honey is spread out

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throughout the bowl.

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You can try so many
ingredients in this recipe.

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Dried fruit, dried figs,
dried apricots, currants.

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You can turn the
leftovers of your pantry

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into something really fabulous
for breakfast or for a 4:00 PM

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snack.

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So I'm going to put this
granola in this pan.

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This is going to bake for
about 35 to 40 minutes.

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And throughout the bake,
I'm taking this granola out

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of the oven every
10, 15 minutes, max.

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I'm going to crush the
texture and the crust that's

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forming here, the bind
that the honey is providing

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to these different
textures and flavors,

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with this wooden
spatula to create

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the size of the granola I want.

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One thing here is, if you
have a large bowl of granola,

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is to not go for more than
about two fingers in height,

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so that the honey has time to
melt and bind the ingredients

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together before you crush it.

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And you don't going to bake
it for more than 40 minutes,

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because otherwise the
different elements will just

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be too cooked.

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[MUSIC PLAYING]

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So we're about 10
minutes into the baking.

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And we're going to cut
through the texture.

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You can hear the sound.

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It's like, crunchy, right?

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And color-wise, it's this
golden light cinnamon-y color.

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That's good, too.

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You can still see
the puffed rice.

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Now that I crushed these pieces,
I can put it back into the oven

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and carry on baking it.

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[MUSIC PLAYING]

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So when we take
it out, here we're

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looking for this matte
golden syrup look.

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The white puffed rice
grains are still white-ish.

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And that is an indication
that it's not overcooked.

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You still have the same
crunchy sound, so that's good.

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And it has a matte color.

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But it's not overbaked.

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Now, this granola,
once it's cooled,

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you can store it for about
three months in a dry container.

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I will have it typically
for breakfast on yogurt

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with some fresh fruit.

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And voila.

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This is a wonderful way
to start your morning.

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You can also use this as a
topping for an ice cream.

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Most people think that dry bread
is an unfortunate situation.

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I really view it
as an opportunity

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to turn that dry bread
into a new product,

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whether it's a bread
granola, whether it's

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pain perdu, using hydration
you can give a new life

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to a dry piece of bread.

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Mmm.

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This is yummy.

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It's rich.

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It's full of
textures and flavors.

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There really is nothing
better than homemade granola.

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