Currant Whole Wheat English Muffin Bread
- 2 loaves
- 1 hr 5 min
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.