Great texture, quick and easy. This can even be baked in the microwave! Lovely for holiday breakfast.



Hands-on Time: 20 minutes
Baking Time: 25 minutes
Total Time: 1 hour 15 minutes including rising time
Yield: 2 medium loaves

    1. Heat milk.
    2. Add honey and butter or oil. Let cool.
    3. In a large bowl, dissolve yeast in warm water.
    4. Stir in milk mixture, wheat germ, whole wheat flour, 1 cup all-purpose flour, salt, soda, and cranberries. Beat well by hand or with an electric mixer.
    5. Stir in the rest of the flour.
    6. Coat two 8 1/2 X 4 1/2 inch loaf pans with cooking spray. Sprinkle sides and bottom lightly with cornmeal.
    7. Spoon batter into pans and pat smooth. Sprinkle tops lightly with cornmeal.
    8. Cover and let rise in a warm place for 25-30 minutes or until dough reaches 3/4 up the side of the pan.
    9. Preheat oven to 400 degrees.
    10. Bake 25 minutes. Cool on rack


  1. Reduce flour by 1/2 cup. Mix and spoon into microwave-proof loaf pans prepared with cooking spray and cornmeal.
  2. Microwave each loaf separately on HIGH power 6 1/2 minutes. Allow resting 5 minutes before removing from pans.

Recipe Tips and Tricks

English Muffin Cinnamon-Raisin Loaf: Omit cranberries and add 2 teaspoons ground cinnamon with the last cup of flour. Stir in 1/2 cup raisins. Nuts are a nice addition too.