WHOLE WHEAT ENGLISH MUFFIN BREAD
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| Whole Wheat English Muffin Bread with blueberries |
When I put my English Muffin Bread in the oven. I was immediately transported back to a time. Toast reminds me of childhood. It is breakfast, lunch, dinner. It is something I would almost always be happy to eat. This recipe is easy, it's cheap (you can save $12 a week), it's healthy (no fat and no sugar) and last but not least it's delicious.
It keeps for 5 days on the counter, which means you can have breakfast and snack all week.
Ingredients:
- 2 cups warm milk (in my recipe homemade almond milk, I prefer vegetable milk)
- 1/2 cup warm water
- 1 tablespoon rice malt (or integral sugar)
- 4 - 1/2 teaspoons dry active yeast
- 5 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon of turmeric (optional)
- 2 teaspoons of cinnamon (optional)
- 3 tablespoon of blueberries (optional)
In a bowl pour 2 cups warm milk and 1/2 cup warm water, 1 tablespoon integral sugar (or rice malto),
mix until everything is combined, add 4 teaspoons dry active yeast, then stir with a whisk and allow to sit 5 minutes.
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| Milk, water and yeast |
In another bowl put 5 cups flour, 1 tsp salt, tumeric and cinnamon.
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| Mix flour, salt, tumeric and cinnamon |
Make small well and add milk mixture, mixing the dough (you could use a wooden spoon).
Do not knead. Cover and allow to sit 25 minutes.
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| Dough |
The dough will be very sticky. Divide the dough and add in one half blueberries, put
in a grease two PlumCake tin (or loaf pan), spinkle cornmeal, press with floured fingers, sprinkle cornmeal.
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| Plumcake tin |
Set your dough to prove in a warm place, covered with a
cloth over the bowl (I put it in the oven off) for two hours or allow to double in size.
Bake at 375° for 35-40 minutes. Loaves should be a nice golden brown on all sides.
Remove from pans and let cool on cooling rack before attempting to slice. Toast to serve.
Good with jam or honey! Also delicious with just butter or ham and cheese!
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| Whole Wheat English Muffin Bread |
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