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Multi-Grain English Muffin Bread

Carol Forcum suggests this nutty-tasting loaf. "There's no need to knead the dough, which bakes into a hearty bread with the texture of English muffins," says the Marion, Illinois reader.

16 ServingsPrep: 10 min. + rising Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup toasted wheat germ
1 tablespoon sugar
3/4 teaspoon salt
2 cups all-purpose flour
1/4 cup cornmeal

Directions

In a large bowl, dissolve yeast in water. Add whole wheat flour,
oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour;
beat until smooth. Add enough remaining all-purpose flour to form a
soft dough. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into a
loaf. Coat a 9-in. x 5-in. loaf pan with cooking spray and sprinkle
with half of the cornmeal. Place loaf in prepared pan; sprinkle with
remaining cornmeal. Cover and let rise until doubled, about 30
minutes.
Bake at 400° for 30 minutes or until golden brown. Remove from

2 of 2

Multi-Grain English Muffin Bread (continued)

Directions (continued)

pan and cool on a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: One slice equals 93 calories, 1 g fat (0 saturated fat), 0 cholesterol, 110 mg sodium, 19 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.