Multi-Grain English Muffin Bread

0 Review(s)
Ethnicity
None  
Base Type
Bread  
Course
Side Dish  
Preparation Time
60+ Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Two loaves, very good  
Source
 
Source Description
Adapted from Taste of Home  
Last Modified
2006-02-27  
User
Joyce McGuire



Ingredients
                
2 pk
active dry yeast

2 1/2 c
warm water

2/3 c
flour, whole wheat

1/2 c
wheat, cracked

2 c
boiling water

2/3 c
oatmeal, quick cooking

2/3 c
wheat germ

2 T
sugar

1 1/2 t
salt

4 c
flour, all purpose

1/3 c
cornmeal


Directions
Soak cracked wheat in boiling water until softened.  Drain water.  In large mixing bowl, dissolve yeast in warm water.  Add drained cracked wheat, whole wheat flour, oats, wheat germ, sugar, salt, and 1 1/4 cups flour.  Beat until smooth. Add enough remaining flour to form a soft dough.  Place in a greased bowl, turning once to grease top.  Cover and let rice in a warm place until doubled, about 1 hour.  Punch dough down, do not knead.  Shape into two loaves.  Coat 9 X 5 X 3 inch loaf pans with nonstick cooking spray and sprinkle each with a quarter of the cornmeal.  Place loaves in pans; sprinkle with remaining cornmeal (you may need a little more).  Cover and let rise until doubled, about 30 minutes.  Bake at 400 degrees for 30 minutes or until golden brown.  Remove from pan and cool on wire rack.