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Currant Whole Wheat English Muffin Bread

  • prep time 45 min
  • total time 70 min
  • serves 2
4 Ratings
Currant Whole Wheat English Muffin Bread

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

Bake, Bread, Berries, Eggs/Dairy


Directions for: Currant Whole Wheat English Muffin Bread

Ingredients

2 1/2 to 3 cups (625 mL to 750 mL) all-purpose flour

1 ½ cup (375 mL) whole wheat flour

1 cup (250 mL) dried currants

2 envelopes Fleischmann's® Quick Rise Yeast

4 tsp (20 mL) granulated sugar

2 tsp (10 mL) salt

¼ tsp (1 mL) baking soda

2 cup (500 mL) milk

½ cup (125 mL) water

cornmeal

Directions

1. Combine 1 cup (250 mL) all-purpose flour, whole wheat flour, currants, undissolved yeast, sugar, salt and baking soda in a large bowl. Heat milk and water until very warm (120 to 130°F/50 to 55°C); add to flour mixture and beat with a wooden spoon for 2 minutes. Gradually, stir in enough flour to make a stiff batter.

2. Spoon batter into two (8-1/2 x 4- 1/2-inch/ 22 x 13 cm) loaf pans that have been greased and sprinkled with cornmeal. Cover with tea towel or greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes.

3. Bake in preheated 400°F (200°C) oven for 20 to 25 minutes or until cake tester inserted in the center comes out clean. Remove from pans immediately; cool on wire rack. Slice and toast to serve.

See more: Bake, Bread, Berries, Eggs/Dairy