The Vermont Whole Wheat Oatmeal Honey Bread is my favorite everyday bread - I substitute white whole wheat, seven-grain, and some vital wheat gluten for the flours. I just baked this English Muffin Bread Toasting Bread when I needed something quicker. I used what I had on hand, white whole wheat, increasing the water, subbing in soymilk, subbing vital wheat gluten for 1/2 cup of the flour. It turned out great, though I used a 9 X 5 in. glass pan so it was shorter. Delicious flavor and nicely textured, we enjoyed it toasted and untoasted. King Arthur Flour Baker's Companion is my go-to baking book. Love the Now and Later Pizza crust recipe (I've modified it a bit). Most of my favorite baking recipes are based on the recipes in this book. Thank you for this website.

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