Multi-Grain English Muffin Bread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm water (110° to 115°) |
1/3 cup king arthur premium 100% whole wheat flour |
1/3 cup quick-cooking oats |
1/3 cup toasted wheat germ |
1 tablespoon sugar |
3/4 teaspoon salt |
2 cups king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
Directions:
1. 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.
2. 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.
3. Bake at 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 loaf (16 slices).
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