Email to Phyllis_ aka_ Filus      

Multigrain English Muffin Bread

Source of Recipe

Taste of Home 1998 – C. Forcum; Marion, IL
Multigrain English Muffin Bread

Diabetic Exchanges
Yield: 1 loaf (16 slices)

1 1/4-oz. active dry yeast
1-1/4 c. warm water (110º to 115º)

1/3 c. whole wheat flour
1/3 c. wheat germ
1/3 c. quick-cooking oats
1 T. sugar
1/4 tsp. salt
2 c. all-purpose flour
1/4 c. cornmeal

In a mixing bowl, dissolve yeast in water. Add the next 5 ingredients plus 1-1/4 c. all-purpose flour; beat until smooth. Add enough remaining flour to for 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. Punch dough down. Do Not Knead. Shape into a loaf.

Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray and sprinkle with half of the cornmeal. Place loaf in pan and sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. Bake at 400º for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

One slice equals: 93 calories….38 mg sodium…0 cholesterol…19 gm carbohydrate…3 gm protein…1 gm fat ++++ Exchanges: 1 starch