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A Nutritious Redux of English Muffin Bread

  • Author: Sara Haas
  • Yield: 1 1x


A more nutritious version of the original. Whole grain flour and flax seed is a perfect complement to this delicious hearty bread.


  • Cornmeal, as needed
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 tablespoons freshly ground flax seed
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 1/4 cup water
  • 1 tablespoon honey
  • 1 teaspoon salt


  1. Spray one 8x4x2-inch loaf pan with non-stick cooking spray. Lightly sprinkle pan with enough cornmeal to coat the bottom and sides; set pan aside.
  2. In a large mixing bowl combine 3/4 cup whole wheat pastry flour, 3/4 cup all-purpose flour, yeast, flax seed and baking soda. In a medium saucepan heat and stir milk, water, honey and salt until just warm (120’F to 130’F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
  3. Place dough in prepared pan. Sprinkle top with cornmeal. Cover and let rise in a warm place until double in size (about 45-60 minutes).
  4. Bake in a 400’F oven about 25 minutes or until golden brown. Immediately remove bread from the pan. Cool on a wire rack.


  • Serving Size: 16
  • Calories: 118
  • Sugar: 2
  • Sodium: 176
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 3
  • Cholesterol: 1

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