Multi-Grain English Muffin Bread – a delicious recipe with active dry yeast, warm water, whole wheat flour, oats, toasted wheat germ, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 9x5-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 400u00b0 for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.
309
kcal
Calories
1
g
Fat
64
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1-1/4 cups warm water (110u00b0 to 115u00b0), 1/3 cup whole wheat flour, 1/3 cup quick-cooking oats, and more.
Yes, Multi-Grain English Muffin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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