Currant Whole Wheat English Muffin Bread

Enjoy with a cup of tea!

Currant Whole Wheat English Muffin Bread


2 loaves



Prep Time


Bake Time

20 to 25 minutes

Rise Time

45 minutes

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  • 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® RapidRise® Instant Yeast
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • Cornmeal


  1. 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.
  2. 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.

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