Sprinkle yeast over 1/2 cup of warm water in a large bowl. Add 1 teaspoon of the honey. Let stand until soft and bubbly (about 5 minutes).

Stir in remaining 3/4 cup warm water, warm milk, remaining honey, salt and oil.

Add whole wheat flour and 2-1/2 cups unbleached white flour; mix with your hands or large wooden spoon for 5 minutes. Stir in granola, then about 1 cup of the
unbleached white flour to make a soft dough.

Turn dough out onto a floured board. Knead until springy and small bubbles form just under surface (10-20 minutes), adding enough of the remaining flour to prevent dough from being sticky.

Turn dough out into a greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk (about 1 hour).

Punch dough down and divide into two equal portions. Shape into loaves and place loaves into greased 4-1/2" x 8-1/2" bread pans. Let rise until doubled in bulk
(40-45 minutes).

Preheat oven to 350 degrees F. Place loaves in the middle position of oven and bake until loaves are well-browned and sound hollow when tapped (40-45 minutes). Remove loaves from pans and let cool on wire racks.

Yield: 2 loaves