Whole Wheat English Muffin Bread With Blueberries Recipe

Name: Whole Wheat English Muffin Bread With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Warm Milk (I Use Homemade Almond Milk); 1/2 cups Warm Water; 1 Tablespoon Rice Malt (or Integral Sugar); 4 teaspoons Dry Active Yeast; 5 cups Whole Wheat Flour; 1 teaspoon Salt; 1 Tablespoon Turmeric (optional); 2 teaspoons Cinnamon (optional); Cornmeal (for Sprinkling); 3 Tablespoons Blueberries

Servings: persons

2 cups Warm Milk (I Use Homemade Almond Milk)
1/2 cups Warm Water
1 Tablespoon Rice Malt (or Integral Sugar)
4 teaspoons Dry Active Yeast
5 cups Whole Wheat Flour
1 teaspoon Salt
1 Tablespoon Turmeric (optional)
2 teaspoons Cinnamon (optional)
Cornmeal (for Sprinkling)
3 Tablespoons Blueberries

1
In a bowl, pour warm milk, warm water, integral sugar (or rice malt). Mix until everything is combined. Add yeast, then stir with a whisk and allow to sit 5 minutes.
2
In another bowl, add flour, salt, turmeric and cinnamon. Make small well and add milk mixture, mixing the dough (you could use a wooden spoon). Do not knead. Cover and allow to sit 25 minutes. The dough will be very sticky.
3
Grease 2 bread tins (or loaf pans) and sprinkle with cornmeal. Divide dough and add half the blueberries to each portion. Put each portion of dough in its own pan, press dough with floured fingers, and sprinkle the top with corneal again.
4
Cover bowl with a cloth and let dough proof in a warm place (I put it in an unlit oven) for 2 hours or until double in size.
5
Bake at 375u00b0F for 35-40 minutes. Bread should be a nice golden brown on all sides. Remove from pans and let cool on cooling rack before attempting to slice. Toast to serve.
6
Good with jam or honey! Also delicious with just butter or ham and cheese.

623

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Warm Milk (I Use Homemade Almond Milk), 1/2 cups Warm Water, 1 Tablespoon Rice Malt (or Integral Sugar), 4 teaspoons Dry Active Yeast, and more.

Yes, Whole Wheat English Muffin Bread With Blueberries 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.

Whole Wheat English Muffin Bread With Blueberries

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