2 tbsp. baking yeast
1 tsp. salt
1/4 tsp. baking soda
1 1/2 c. bran
1 1/2 c. whole wheat flour
2 c. milk
1/2 c. hot water from tap
1 tbsp. honey
2 1/2 to 3 c. whole wheat flour

Mix first five ingredients together in a mixing bowl. Add next 3 ingredients and beat for 5 minutes. Add remaining flour a little at a time until the batter becomes very stiff, forming a soft, gooey ball of dough. (The amount of flour needed may vary by 1/2 cup depending on the humidity.) Oil two 8 1/2 x 4 1/2 x 3 inch bread loaf pans and flour with cornmeal. Divide dough in half and fill each loaf pan halfway up. Sprinkle the top with cornmeal. Cover with a light towel or paper towel and allow to rise in a warm place until double in bulk.

Preheat oven to 400 degrees and bake for 25 minutes. Remove from loaf pans immediately and allow to cool on a rack. Slice bread in 1/2 to 3/4 inch thick slices and toast well as with English muffins. Top with any of your favorite English muffin spreads. This can be used anywhere and in any way you normally use English muffins. Makes 2 loaves.