Whole Wheat English Muffin Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1½ C whole wheat pastry flour
  • 1½ C all-purpose flour
  • 2 tbsp sugar
  • 1½ tsp salt
  • ¼ tsp baking soda
  • 1 tbsp active dry yeast
  • 1 C non-fat milk, around 120-130 F
  • ¼ C water, around 120-130 F
  • 2 tbsp olive oil
  • cornmeal, for coating pan
  1. In the bowl of a stand mixer, mix together flours, sugar, salt, baking soda, and yeast.
  2. Add milk, water, and olive oil. Using paddle attachment, beat on high for one minute. Dough will be soft and sticky.
  3. Spray an 8" x 4" or 9" x 5" loaf pan with non-stick cooking spray. Sprinkle and coat bottom and sides with cornmeal. Spread dough into pan. Level dough with hands or a spatula.
  4. Cover and let rise for 45 minutes to an hour, or until dough just reaches the top of the pan.
  5. Bake for 22-26 minutes or until golden brown. If you have a thermometer, check internal temperature for 190 F.
  6. Cool for 5 minutes in pan before removing bread to a wire rack to cool completely.
  7. Slice and serve.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/whole-wheat-english-muffin-bread/