Whole Wheat English Muffin Bread

One bowl, one wooden spoon, and a few modest ingredients are all you'll need to make this extra delicious easy Whole Wheat English Muffin Bread. Even if you're new to baking, you'll rock this recipe!

I adore giving homemade bread as gifts and have always given my mom and dad homemade bread for their anniversary. I started doing it when I was a teenager, way back in the stone age.

Fast forward to today, with my parents having just celebrated their 59th wedding anniversary (yes, this makes me really old), and I'm still making homemade bread to give to them for their anniversary. This English Muffin Yeast Bread is the bread I made them this year, and they absolutely loved it!

The very next day after I'd given the bread to them, my mom called to tell me that they had just had some for breakfast and how much they both enjoyed it. Since one loaf will last them a very long time (I love them, but they eat like birds these days), my mom sliced a few pieces and stuck them in the toaster.

She then wrapped up the rest of the loaf and put it in the freezer for another day. I'm going to guess that one loaf will last them about two months, making this Whole Wheat English Muffin Bread the gift that keeps on giving.

Here at my house, one loaf will last about two hours! No joke! It's a good thing that this recipe makes two loaves. One to keep, and one to give away, or stick in the freezer for tomorrow! LOL!

WHOLE WHEAT ENGLISH MUFFIN BREAD   {PRINT THIS RECIPE}
Yield:  2 loaves         Prep Time:   1 hour (includes rise time)     Bake Time:  35-40 minutes

3½ cups all-purpose flour
1½ cups whole wheat flour
2 packages of active dry yeast (4½ teaspoons)
1½ tablespoons granulated sugar
2 teaspoons kosher salt
¼ teaspoon baking soda
2 cups warm milk (110 - 120 degrees)
½ warm water (110 - 120 degrees)
4 tablespoons cornmeal, divided
4 tablespoons butter, softened and divided
2 loaf pans

-Prepare the two loaf pans by buttering the bottom and sides with the softened butter. Dust each pan with the cornmeal, turning and shaking to coat the bottom and sides of each pan. Discarding the extra cornmeal that doesn't stick. Set the pans aside.

-In a large bowl, stir together the all-purpose flour, whole wheat flour, yeast, sugar, salt, and baking soda.

-In a medium bowl, warm the milk and water in the microwave until just warm but not hot. Pour the milk mixture into the flour mixture and stir vigorously with a wooden spoon to combine. Continue stirring the dough vigorously for approximately 3-4 minutes making sure all the flour is incorporated and the dough is well combined. The dough will be stiff, sticky, and elastic.

-Divide the dough evenly between the two prepared pans and sprinkle a little cornmeal over top of each dough. Pat the dough evenly into the pans (the cornmeal will help keep your hands from sticking to the dough).

-Place the pans in a warm, draft-free place until doubled in bulk (approximately 1 hour).

-Preheat the oven to 375 degrees. Bake the loaves in the preheated oven for 35-40 minutes or until the bread is golden in color. Remove from the oven and cool for 5 minutes. Turn the bread out from the pans and onto a cooling rack to cool completely.