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Multi-Grain English Muffin Bread

By: Carol Forcum

"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."

Rate/Review | Read Reviews (13)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 1/4 cups warm water (110 degrees to 115 degrees F)
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup wheat germ
1 tablespoon sugar
3/4 teaspoon salt
2 cups all-purpose flour
1/4 cup cornmeal

Directions

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.