Currant Whole Wheat English Muffin Bread


Enjoy with a cup of tea!

Easy Serves
SKILL LEVEL 2 loaves
3-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup dried currants
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise 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.

Total Time
Rise Time 45 minutes
Bake Time 20 to 25 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 slice (about 1/24 of recipe), 2 ounces (56 grams)
Calories  120
Fat / Lipides  1 g
Saturated / saturés  0 g
Carbohydrate / Glucides  26 g
Fibre / Fibres  2 g
Sugars / Sucres  6 g
Cholesterol / Cholestérol  0 mg
Protein / Protéins  4 mg
Sodium  220 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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