Directions:

1. Elaborate your starter however you choose, but ending up with the same
flour and water weights. (or make a commercial yeast preferment, mix
9.75 oz flour and 6.25 water with .1 oz yeast) Allow it to rise overnight.
2. The next day cream the starter with the oat milk for the recipe, and then
add in the toasted vegetable oil. Additionally, mix the granola with the 8 oz
of oat milk.
3. Mix together the flours and salt, then mix in the starter, oat milk, and oil
mixture till the dough just starts to form. Add in the oat milk soaked
granola. Let the dough sit covered in the bowl for 20 minutes
4. Lightly dust your counter or work space with flour and scrape the dough
out. With lightly floured hands, give the dough a stretch and fold and
repeat.
5. Leave the bowl covered for 40 minutes to an hour, turn the dough out
(seam side up) and give it another stretch and fold, then return it to the
bowl. You can also give the dough one final stretch and fold after about 40
minutes.
6. Let the dough rise until nearly doubled, and turn it out again onto your
work surface.
7. I made these particular loaves in loaf pans, which I did because I needed
bread for sandwiches; however I think because of the large quantity of
granola (2/3 of a lb per loaf!) it might work best with the support of a loaf
pan. Lightly oil 2 9x5 inch loaf pans, flatten the dough into a rectangle and
then roll it up tightly. Tuck the ends under slightly and then roll it on the
bench for a few seconds to even the loaf out and then place it seam side
down in the loaf pan.
8. Leave the loaves, covered, to proof, for me this was about an hour to an
hour and a half.
9. Preheat the oven to 375
10. When the oven is preheated put the loaf pans in and set a timer for 20
minutes. At 20 minutes turn the loaves 180 degrees and swap their
position in the oven, do this again 20 minutes later. Continue baking for
another 10-20 minutes until the loaves sound hollow on the bottom, then
remove to a cooling rack for at least 1 hour before cutting.