Whole Wheat English Muffin Bread

This Whole Wheat English Muffin Bread has all the flavor and goodness of the English Muffins but is much easier to bake. It is a perfect bread for breakfast.

I have said it way too many times that this was the best ever bread I have baked and I am going to say it yet another time. I have to add that this Whole Wheat English Muffin bread is also one of the quickest breads that I have baked.

This Whole wheat English muffin bread is the best ever breakfast bread and has a beautiful texture and crumb and all it needs is a big slather of butter. I wanted to bake the English Muffin bread for the alphabet E but ended up making the Empanadas.

When researching for something with W, all that came to my mind was the whole wheat recipes. I tried my best to stay away from the whole wheat word, but if you know me and my love for whole grains flavor, this will come as no surprise to you.

I have had failures too but way too many successes when baking with whole grains. This Whole wheat English Muffin bread was no exception and this will be my 'go to' recipe when I have to bake whole grain bread in a hurry.

What is an English Muffin Bread?

I am going to put this bread under England as English Muffins were first made by an English Baker. The English muffins were made by the baker in the United States and became very popular here in the US, but back in England, no one knows it by the name the English Muffins.

They either called them crumpets (similar to the English muffins) or just muffins. The traditional English muffins are cooked on a pan and are very popular as breakfast bread.

This English Muffin bread is made as a loaf and baked. I got to say that flavor and texture do have many similarities and I find this easier than the pan-cooked version of the English Muffin.

This bread has just a single rise right in the loaf pan and takes only about an hour and a half to 2 hours from start to finish. I did add a little Vital wheat gluten to get a good rise in the bread, but if you don't have it on hand, skip it by all means. I have made whole wheat bread several times without the vital wheat gluten and it did just fine.

If you are looking for yet another bread with whole wheat, then you will love this easy oat bread recipe. I love adding oats to my baked recipes and this bread is just perfect!

Preparation time - 15 minutes plus about 60 minutes of rise time
Baking time - 25 to 30 minutes
Difficulty level - easy
recipe adapted from - Well Plated

Ingredients to make Whole Wheat English Muffin Bread - Makes 1 standard loaf

• Whole wheat flour - 1 ½ cups
• Bread flour - 1 ½ cups ( can substitute with all-purpose flour)
• Vital wheat gluten - 2 tablespoon (optional)
• Instant yeast - 1 tbsp
• Brown sugar - 1 tbsp
• Salt - 1 ¼ tsp
• Milk - ¾ cup
• Water - ½ cup
• Olive oil - 2 tbsp

Procedure

• Grease a standard 8 ½ x 4 ½ inches loaf pan and keep it ready.

• I made the dough in my stand mixer. Add the whole wheat flour, bread flour/all-purpose flour, vital wheat gluten (if using), brown sugar, salt, and yeast to the bowl.

• Mix to combine. Meanwhile combine the milk, water, and olive oil in a measuring cup and heat until it is lukewarm. Add it to the mixing bowl and attach the mixer with the paddle attachment.

• Mix everything together to combine and then run the mixer on high for about a minute.

• The dough will be soft and slightly sticky. Drop the dough into the prepared loaf pan and using your palm flatten it out as much as possible. I had a little help from the helper here who had fun making his handprint on the dough.

• Cover the loaf pan with lightly greased plastic wrap and let the dough rise for about an hour or until the dough rises slightly above the rim of the pan.

• Toward the end of the rising time, preheat the oven to 400 F.

• Once the dough has risen, bake it for 25 to 30 minutes or until the top is golden brown and the bread sounds hollow when tapped. Keep an eye on the bread for about 15 minutes and if you feel that the top is browning too quickly, lightly tent it with an aluminum foil and continue baking.

• Carefully remove the bread from the loaf pan and cool completely before slicing. I have to say once again this is one of the easiest whole wheat bread that I have baked and was done within a couple of hours from start to finish.

My other bakes in the A – Z Baking Around the World Marathon

A for Almond cookies from China

B for Bretzel Rolls from Germany

C for Chocolate Cupcakes with Chocolate Buttercream Frosting from USA

D for Danish Cookies from Denmark

E for Empanada from Argentina

F for Franzbrötchen from Germany

G for Grissini from Italy

H for Hot Cross Buns from England

I for Irish Freckle Bread from Ireland

J for Jan Hagel Cookies from Netherlands

K for Kiffles / Kiflis from Hungary

L for Lagana Bread from Greece

M for Monkey Bread from USA

N for Nazook / Nazouk from Armenia

O for Obi Non from Uzbekistan

P for Peyniril Poğaça from Turkey

Q for Quesitos from Puerto Rico

R for Rice flour Cookies from Persia

S for Sheermal from India

T for Tijgerbrood / Tiger bread from Netherlands

U for Umm Ali from Egypt

V for Vanillekipferl from Austria

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Recipe

Whole Wheat English Muffin Bread

This Whole Wheat English Muffin Bread has all the flavor and goodness of the English Muffins but is much easier to bake. It is a perfect bread for breakfast.

4 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: American, England

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 12 slices

Calories: 436kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Stand Mixer

Ingredients

• ▢ 11/2 cup Whole wheat flour
• ▢ 11/2 cup Bread flour can substitute with all purpose flour
• ▢ 2 tablespoon Vital wheat gluten optional
• ▢ 1 tablespoon Instant yeast
• ▢ 1 tablespoon Brown sugar
• ▢ 11/4 teaspoon Salt
• ▢ ¾ cup Milk
• ▢ ½ cup Water
• ▢ 2 tablespoon Olive oil

Instructions

• Grease a standard 8 ½ x 4 ½ inches loaf pan and keep it ready.
• I made the dough in my stand mixer. Add the whole wheat flour, bread flour/all purpose flour, vital wheat gluten (if using), brown sugar, salt and yeast to the bowl.
• Mix to combine. Meanwhile combine the milk, water and the olive oil in a measuring cup and heat until it lukewarm. Add it to the mixing bowl and attach the mixer with the paddle attachment.
• Mix everything together to combine and then run the mixer on high for about a minute.
• The dough will be soft and slightly sticky. Drop the dough into the prepared loaf pan and using your palm flatten it out as much as possible. I had a little help from the helper here who had fun making his hand print on the dough.
• Cover the loaf pan with a lightly greased plastic wrap and let the dough rise for about an hour or until the dough rises slightly above the rim of the pan.
• Towards the end of the rising time, preheat the oven to 400 F.
• Once the dough has risen, bake it for 25 to 30 minutes or until the top is golden brown and the bread sounds hollow when tapped. Keep an eye on the bread from about 15 minutes and if you feel that the top is browning too quickly, lightly tent it with an aluminum foil and continue baking.
• Carefully remove the bread from the loaf pan and cool completely before slicing. I have to say once again this is one of the easiest whole wheat bread that I have baked and was done within couple of hours from start to finish.

Nutrition

Calories: 436kcal | Carbohydrates: 83g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 543mg | Potassium: 287mg | Fiber: 8g | Sugar: 2g | Vitamin A: 30IU | Calcium: 47mg | Iron: 3mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!