Multi-Grain English Muffin Bread

Name: Multi-Grain English Muffin Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-1/4 cups warm water (110° to 115°); 1/3 cup whole wheat flour; 1/3 cup quick-cooking oats; 1/3 cup toasted wheat germ; 1 tablespoon sugar; 3/4 teaspoon salt; 2 cups all-purpose flour; 1/4 cup cornmeal

9 ingredients

3 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup toasted wheat germ
1 tablespoon sugar
3/4 teaspoon salt
2 cups 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 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 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.