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Multi-Grain English Muffin Bread

 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

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Multi-Grain English Muffin Bread (continued)

Directions (continued)

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