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Multi-Grain English Muffin Bread
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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
In a large mixing bowl, dissolve yeast in water. Add whole whet 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 pan and cool on a wire
rack.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |