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.
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-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.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Patty says
The recipe calls for 4 tablespoons of butter, but it is not incorporated in the directions. Please clarify.
Renée says
Hi Patty!
Wow, I don't even know how you found this recipe as it wasn't set for public viewing because I knew I needed to go back in to work on this very old post.
That said, the very first step is rub the softened butter on the bottom and sides of both loaf pans to prevent sticking.
I apologize that this recipe doesn't even have a printable recipe card...yet. I'll do my best to update this post ASAP after the holidays.
Thanks and sorry for any inconvenience this may have caused.
Warmly,
Renee
Sharon says
Can I use more wheat flour than AP? I’m not really supposed to have AP. Thank you.
Renée says
Hi Sharon.
Great question, but one I'm not 100% certain of because I've not tried it.
However, I do believe it can be done successfully if you follow a few simple steps.
I don't exactly know the ratio of whole wheat flour to ap flour you'd like to use, but...
since whole wheat flour absorbs more liquid than AP flour, you'll likely need increase the amount of
warm milk called for in the recipe with increased whole wheat flour.
The dough consistency you need for making English muffin bread is sticky and slack,
much like slime...but, without the sliminess.
I hope this makes sense and that this information is helpful. Play around with the amount of warm milk (add a little at a time) until you reach
that slack dough consistence. Let me know how this works for you. I think you'll be ok.
Take care,
Renee
Ila says
I’m sorry, but do you consider 9 by 5 or 8 by 4 pans standard? Thank you!
Renée says
Oddly enough, in America both of those sizes are considered "standard" loaf pans and I have used both sizes to make this recipe. That said, in the photos I've used the larger of the two (9x5). Whatever size pan you choose to use, you'll know when the bread is done when the internal temperature of the loaf reaches 190 degrees. The smaller pan will take a wee bit longer to bake than a loaf made in the larger pan. Keep your instant read thermometer handy. Also, when the bread sounds hollow when tapped, it's most likely done.
Please let me know if I can be of further assistance.
Renee
Ila says
Looks delicious! What size pans do you recommend?
Renée says
Hi, Ila!
Thank you!
I used standard-size loaf pans. You'll know your loaves are ready when they reach an internal temperature of 190 degrees on an instant-read thermometer.
I hope this is helpful.
Renee
Souffle Bombay says
Aw man would I be doing the happy food dance smearing jam all over a warm slice of this bread!
Liz Berg says
Oh, boy, would I love to receive a loaf of bread from you---especially this English muffin bread. I love that you used some whole wheat flour. That way I can justify my second and third slices!
Marjory says
I had to laugh because this would not last even two hours at my house. Yum!
Martha@A Family Feast says
Congrats to your parents - 59 years is a huge accomplishment! This bread looks amazing - the perfect texture. I'm looking forward to trying this!
Carolyn says
This looks like the ultimate breakfast bread!
Mary Bostow says
I love baking with yeast! This is a keeper!