baking · cooking · Lunch

Wild Salmon on Homemade Granola Wheat Bread

For our middle of the week loaf of bread I tried another recipe from Bread Machine Baking for All Seasons: Delightful Recipes for Year-Round Pleasure, Granola Wheat Bread, on page 78-79. I did change one thing, I added 4 teaspoons Vital Wheat Gluten Flour to the flour, I find it gives a more tender loaf of bread when baking with whole wheat. For the granola I used my Maple Almond, I did pick out the cranberries first. And what a loaf! Hearty, yet light and very tasty. Great for both toast and for making sandwiches at lunch.

Granola Wheat Bread


  • 1 cup water (80°)
  • 3 Tbsp honey
  • 2 Tbsp canola oil
  • 1 egg, beaten, room temperature
  • 3 cups white whole wheat flour
  • 1 cup granola, any dried fruit or berries removed
  • 4 tsp Vital Wheat Gluten Flour
  • 1 tsp fine sea salt
  • 2¼ tsp active dry yeast


Add the liquids to the bread machine pan, add dry ingredients in order listed on top. Set for a 1½ lb whole wheat loaf. After baking, remove and knock out on a cooling rack. Let cool fully before slicing. Store tightly wrapped, use within 2 days for best taste.

Makes one 1½ lb loaf.

For lunch today I had a craving after I read the recipes in the June issue of Women’s Health. On page 98 was a recipe for salmon salad. It was worth the trip to the store before lunch for supplies! You can use canned, pouched or home cooked salmon, but use wild, not farm raised. Farmed salmon is just icky. If you buy canned, look for skinless/boneless and that it only has salmon, water and salt. Some brands add broth and other ingredients, a 5 ounce can is all needed. The recipe called for 1 Tablespoon light mayonnaise, I opted for the real, done organically, and used double called for.

Wild Salmon Sandwich Filling


  • ½ cup cooked or 5 ounce can/pouch wild salmon, boneless and skinless, drained if canned
  • ¼ cup finely grated carrot
  • 1 bunch green onions (see below)
  • 2 Tbsp mayonnaise
  • ½ tsp mild curry powder
  • ½ tsp apple cider vinegar
  • Spinach leaves
  • 4 slices bread


Thinly slice the white and pal green sections of the onions, discard the upper dark green. Finely dice the slices, transfer to a medium mixing bowl. Stir in the salmon, carrots, mayonnaise, curry powder and vinegar. Cover and chill for an hour.

Divide between two slices of bread, top with clean spinach leave and remaining bread.

Serves 2.

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