Currant Whole Wheat English Muffin Bread Recipe # 447

Yield: 2 loaves
Prep Time: 15 minutes
Proof Time: 45 minutes
Bake Time: 20 to 25 minutes

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

3-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup dried currants
2 envelopes Fleischmann's® RapidRise Yeast
1 tablespoon plus 1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water

Combine 1 cup 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). Add to flour mixture and beat for 2 minutes. Stir in remaining flour to make a stiff batter.
Spoon batter into 2 (8-1/2 x 4- 1/2-inch) loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake in preheated 400°F oven for 20 to 25 minutes or until done. Remove from pans; cool on wire rack. Slice and toast to serve.

Nutritional Information: Per Serving:
Serving size: 1 slice; (about 1/24 of recipe)
Serving weight: 2 ounces (56 grams) 
Calories 120; Total fat 1 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 220 mg; Carbohydrates 26 g;  
Dietary fiber 2 g (1.1 g/oz); Sugars 6 g; Protein 4 g





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