Whole Wheat English Muffin Bread With Blueberries

• 2 cups Warm Milk (I Use Homemade Almond Milk)
• 1/2 cups Warm Water
• 1 Tablespoon Rice Malt (or Integral Sugar)
• 4 teaspoons Dry Active Yeast
• 5 cups Whole Wheat Flour
• 1 teaspoon Salt
• 1 Tablespoon Turmeric (optional)
• 2 teaspoons Cinnamon (optional)
• Cornmeal (for Sprinkling)
• 3 Tablespoons Blueberries

1. In a bowl, pour warm milk, warm water, integral sugar (or rice malt). Mix until everything is combined. Add yeast, then stir with a whisk and allow to sit 5 minutes.
2. In another bowl, add flour, salt, turmeric and cinnamon. Make small well and add milk mixture, mixing the dough (you could use a wooden spoon). Do not knead. Cover and allow to sit 25 minutes. The dough will be very sticky.
3. Grease 2 bread tins (or loaf pans) and sprinkle with cornmeal. Divide dough and add half the blueberries to each portion. Put each portion of dough in its own pan, press dough with floured fingers, and sprinkle the top with corneal again.
4. Cover bowl with a cloth and let dough proof in a warm place (I put it in an unlit oven) for 2 hours or until double in size.
5. Bake at 375u0b0F for 35-40 minutes. Bread should be a nice golden brown on all sides. Remove from pans and let cool on cooling rack before attempting to slice. Toast to serve.
6. Good with jam or honey! Also delicious with just butter or ham and cheese.

milk, water, rice, active yeast, whole wheat flour, salt, turmeric, cinnamon, cornmeal, blueberries

Taken from tastykitchen.com/recipes/breads/whole-wheat-english-muffin-bread-with-blueberries/ (may not work)