Have I told you yet how much I LOVE my bread machine. I love it!! Slightly obsessed some would say considering within the last 24 hours I made 3 loafs of bread. Originally, I would use my bread machine to make the bread from start to finish but now I just use it to make the dough then finish baking it in the oven. The reason is I like the shape better when it is cooked in a 9 x 5 bread pan rather than the shorter fatter bread machine pan. My bread machine is an older model Sunbeam. It was a hand me down from my mom but you can find the newer version on Amazon if you are looking for one.
This healthy bread recipe was adapted from The Best of Cooking Light Everyday Favorites: Over 500 of Our All-Time Greatest Recipes cookbook. You can also check out the fig and nut breakfast cookie recipe I did from this cookbook.
The results were amazing! The bread tasted just like a hearty English muffin with all its nooks and crannies and was perfect for my morning breakfast sandwich. Also, I brought my bread machine on vacation (yes I travel with it) to our cabin and made it for my family. My brother said “This is the best bread I have ever had”. Yes I have arrived! If he likes it then it is for sure a winner.
Oh mama doesn’t that look scrumptious?
Multigrain English Muffin Bread
Servings: 1 (2 pound loaf) about 16 slices of bread.
Serving size: 1 slice
Approximate nutritional information:
Calories: 135 * Carbs: 28 * Fat: 0 * Protein: 4 * Fiber: 1
1 cup warm water
1/2 cup 1% milk
2 tablespoons honey
2 teaspoons salt
3 1/2 cups all purpose flour
1/4 yellow stone ground cornmeal
1/4 cup unprocessed wheat bran
1/4 cup regular oats
1/4 cup packed brown sugar
2 1/2 teaspoons instant yeast
Step 1: Place water, milk, honey, and salt into bread machine pan.
Step 2: Add in flour.
Step 3: Add in around the flour the cornmeal, wheat bran, oats, and sugar.
Step 4: Form a small well (not hitting the water) in the center of the flour for the yeast. Add in the yeast. ** Next time I make this I will get a picture of this step for you.
Step 5: Set the bread machine to the wheat dough cycle and press start. If you are going to make it fully in the bread machine then use the wheat bread medium bake cycle and press start. The rest of this recipe will focus on baking it in the oven.
Once the ingredients start to mix and knead it should look like a nice round ball of beautiful dough.
Step 6: Once the bread machine is done making the dough take it out right away and place into a 9 x 5 bread pan. Cover with plastic wrap and let it rise for about an hour. 45 minutes into the rising turn on and preheat the oven to 350.
This is the bread wrapped.
This is the bread after it has risen. Notice that it has a spongy texture.
Step 7. Bake at 350 for 40 minutes. Take out of the oven and let the bread cool in pan for 2 minutes then take out of the pan and cool bread completely on wire rack. You will be tempted to cut into this beauty right away but don’t do it. Let it cool completely first then enjoy!
Freezer cooking instructions: This bread once baked can be frozen whole or in slices. Wrap tightly in plastic wrap and then aluminum foil or put into freezer bag. I am also playing around with freezing the dough so I will get back with those results. Also I am experimenting with preparing bread machine recipes ahead of time to make for easy preparation. Again, once I have results I will post.
Reheating instructions: Take out of the freezer and let thaw naturally or remove wrapping and warm in microwave, oven, toaster, or toaster oven.
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