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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a 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 (no not knead). Shape into a loaf. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray and sprinkle with half of the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees F for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

Footnotes

  • Nutritional Analysis: 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used honey instead of the sugar. I also added 2 T cornmeal into the bread, using 1 T to dust the bottom of the pan, and the other 1 T to dust the top of the bread. This was an easy recipe whi...

Most helpful critical review

I make bread often and thought I would try this with all the added grains. It was bland, Does not taste anything like an english muffin. Will not make again.

Most helpful
Most positive
Least positive
Newest

I used honey instead of the sugar. I also added 2 T cornmeal into the bread, using 1 T to dust the bottom of the pan, and the other 1 T to dust the top of the bread. This was an easy recipe whi...

This is a great, hearty bread recipe that has the taste and texture of an english muffin! Not only that, it doesn't contain eggs or fat! I only used half a cup of all-purpose flour, substituting...

We love this bread! Since discovering this recipe about 2 months ago, I have made it about 6 times, even tried dumping all ingredients in the bread machine to mix....it comes out great. I bake a...

So far the best I've tasted! I substituted organic 7 grain oatmeal (flax seed, wheat, sesame seed, etc.) for the oatmeal and it turned out wonderful. Toasted it to make sandwiches that would ...

this is VERY yummy bread...even the dh said so...however...i guess i 'over-kneaded' it and it didn't rise so well (i also added 1 tsp vital wheat gluten per cup of dry ingreds)...so i believe th...

used wheat gluten flour instead of wheat germ and extra wheat flour because I didn't have cornmeal. Seriously great!!!!!!! soft and perrfect! Didn't cook it as long as stated. can't wait to m...

I make bread often and thought I would try this with all the added grains. It was bland, Does not taste anything like an english muffin. Will not make again.

Made the recipe as written and found it rather tasteless. I see how it is similar to English Muffins in texture but where is the taste? Don't think I'll make this again.

I love this bread. I have been making it by hand almost weekly for about 2 years now. I am now making in my bread maker and it works great, just without the cornmeal. The only addition I hav...

Other stories that may interest you