1 cup warm milk, divided (100°-110°F)
1 teaspoon granulated sugar + 1/2 cup
2 1/4 teaspoons active dry yeast
5 tablespoons melted unsalted butter, divided use
3 large eggs, room temperature, divided use
4 tablespoons pure maple syrup, divided use
1 1/4 teaspoons salt, divided use
1 teaspoon vanilla extract
3 cups unbleached bread flour
2 1/3 cups unbleached all purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup finely chopped pecans
1/4 cup unsweetened flaked coconut
2/3 cup old fashioned oats
1/3 cup sweetened dried blueberries
In the bowl of a stand mixer, using the dough hook on medium speed, mix together 1/2 cup warm milk, 1 teaspoon granulated sugar and yeast until combined; allow to sit for 10 minutes or until bubbles form. Add 3 tablespoons melted butter, additional 1/2 cup milk, 1/2 cup sugar, 2 eggs, 3 tablespoons maple syrup, 1 teaspoon salt and vanilla to yeast mixture and mix until well combined. Mix in bread flour and white whole wheat flour until combined; continue to mix for an additional 5 minutes or until dough is smooth and elastic. Form into a ball and place in a large mixing bowl lightly covered with cooking spray; cover with plastic wrap and allow to rise in a warm area for 2 hours or until doubled in bulk.
Heat oven to 325 degrees F. Coat a small cookie sheet with cooking spray. Coat insides of a 9x5x3 inch loaf pan with cooking spray
To make the Maple Blueberry Granola, in a medium bowl, whisk together 1 tablespoon melted butter, additional 1 tablespoon maple syrup, additional 1/4 teaspoon salt, brown sugar and cinnamon until well combined. Stir in pecans, coconut and oats until combined. Evenly spread oat mixture onto cookie sheet. Bake 15 minutes, stirring occasionally, until granola is fragrant and golden brown. Transfer to a medium bowl and stir in blueberries until combined.
On a lightly floured surface, using a rolling pin, roll dough into an 11x15 inch rectangle. Brush dough with remaining 1 tablespoon melted butter. Evenly sprinkle granola on top, leaving a 1/2 inch border. Starting at one end, roll dough up jelly roll style, pinch and tuck ends under, and place in loaf pan. Lightly cover with plastic wrap and allow dough to rise 1 hour, in a warm area, until doubled in bulk.
Heat oven to 350 degrees F.
Whisk remaining 1 egg together with a tablespoon of water; evenly brush on surface of dough. Bake 20 minutes, cover with foil, and bake an additional 35-40 minutes or until internal temperature of bread reaches 180 degrees F. Cool pan on a wire rack for 20 minutes before removing bread to a wire rack to cool completely.