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Whole Wheat Cinnamon Raisin English Muffin Bread

2 pkg. yeast

1 T. sugar

2 t. salt

1/4 t. baking soda

2 T. cinnamon

3 c. all-purpose flour

3 c. whole wheat flour

2 c. milk

1/2 c. water

1/4 c. honey

2 c. raisins


1.  In a large bowl combine the first 7 {dry} ingredients.

2.  In a glass measuring cup heat together the milk, honey and water in the microwave until very warm.

3.  Combine the wet and dry and mix well.  Fold in raisins.  Pour into two greased muffin loaf pans.

4.  Cover with a towel and let the loaves rise for 30-45 minutes in a warm area.

5.  Bake both loaves at 400 degrees for 25 minutes.

6.  Remove from the oven and let cool.  Take out of the pans.  Can be wrapped in plastic wrap, then foil and frozen for up to 3 months or eaten right away.  Keep wrapped and in the fridge when eating right away.

7.  To toast cut the bread into 1/2 inch slices.  Toast dark {sometimes running it through twice}.  It is a very dense bread and tastes better pretty dark!  Spread with butter and jam to eat.