adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

No-Knead English Muffin Bread
No-Knead English Muffin Bread
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
130 minutes
Effortlessly make delicious whole wheat English muffin bread for the perfect breakfast toast.
Ingredients:
  • 1 teaspoon butter
  • 2 tablespoons cornmeal, or as needed
  • 3 cups unbleached bread flour, divided
  • 3 cups white whole wheat flour, divided
  • 2 (.25 ounce) packages active dry yeast
  • 0.5 teaspoon baking soda
  • 2 cups milk
  • 0.5 cup water
  • 1 tablespoon white sugar
  • 1 teaspoon salt
Instructions:
  • Grease 2 loaf pans generously with butter and evenly coat with 1 tablespoon of cornmeal for a delightful texture.
  • Combine 1 1/2 cups of bread flour, 1 1/2 cups of white whole-wheat flour, yeast, and baking soda in a large bowl.
  • In a saucepan over low heat, gently warm up the milk, water, sugar, and salt until the mixture reaches 125 degrees F (52 degrees C on a thermometer, for about 5 minutes.
  • Combine the warm milk mixture with the flour mixture, then incorporate 1 1/2 cups each of bread flour and white whole-wheat flour. Mix until the dough forms.
  • Divide the dough in half and place one piece in each loaf pan. Sprinkle the remaining cornmeal on top. Cover the pans and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Bake the loaves in the oven until beautifully golden, for 20-25 minutes. Then, flip them onto a wire rack to cool completely at room temperature, approximately 30 minutes.

Similar Recipes