Whole Wheat English Muffin Bread Easy And Healthy Wellplated Com

The simple, yet spectacular bread combines the characteristics I love about English muffins—nooks and crannies to trap pools of melted butter; a toothsome chewiness that makes it hearty—with the convenience and ease of a classic sliced loaf (like this Oatmeal Bread). I owe my introduction to this old-fashioned English muffin bread (and consequently, a debt of gratitude) to my Grammy (she is also the reason we have Grammy’s Lemon Cream Pie). Although she is an accomplished cook, the one lunch I begged her to make me (both as a kid and, ok, last month) is grilled cheese. Forget the white Wonderbread and plastic-wrapped faux-yellow slices—my Grammy’s grilled cheese (and this Avocado Grilled Cheese) called for the good stuff a.k.a. English muffin bread. Here’s why I love this whole-grain English muffin bread recipe: Crisp Exterior. Because of English muffin bread’s unique texture, when grilled or toasted, its exterior becomes lightly crisp, while the interior crumb retains its tenderness. Sturdy. Thanks to the addition of whole wheat flour, this English muffin bread can hold its own against a generous slather of butter and the heaviest smears of jam (hello, 3 Ingredient Strawberry Chia Jam) or nut butter. Easy. This English muffin bread recipe is, without a doubt, the EASIEST loaf of bread I’ve ever baked from scratch (or at least it’s tied with this Beer Bread). Two bowls, no kneading, only one rise. Even if you’ve never worked with yeast before, you can bake this bread!

How to Make English Muffin Bread

With a craggy, light, and slightly chewy crumb, this healthy whole wheat English muffin recipe is simple, wholesome, and easy. It makes the BEST grilled cheese, the tastiest BLT sandwiches, and perfect morning toast (try this Easy Kale Feta Egg Toast).

The Ingredients

Flour. My go-to 50/50 blend of all purpose flour and whole wheat flour keeps this delightful homemade bread soft and hearty at the same time. I love sneaking in whole wheat flour whenever I get the chance (see this Soft Pretzel Recipe) for extra fiber, iron, and protein.

Yeast. Give this bread its pillowy rise and amazing yeasted bread taste and aroma. Make sure your yeast is fresh and take the water’s temperature, and you cannot fail. It should be warm water and not burning.Brown Sugar. Feeds the yeast and aids in the fermentation process so the bread rises.

Vital Wheat Gluten. The days of dense heavy whole grain bread are behind you. Vital wheat gluten is my secret to making baked goods made with whole wheat flour soft, airy, and tender (like my favorite Whole Wheat Pizza Dough).

Baking Soda. Bolsters the yeast and improves the bread’s rise and texture.Skim Milk. Softens the bread and lends some moisture.

Olive Oil. Enriches the dough with flavor and a little fat to help make the crumb tender (as in my favorite Rosemary Olive Oil Bread).Salt. Just enough to enhance the flavor of the bread.

The Directions

Storage Tips

To Store. Store whole wheat English muffin bread wrapped tightly in plastic or a gallon-size plastic bag for up to 3 days at room temperature.To Freeze. Homemade English muffin bread may be frozen in the freezer for up to 3 months when wrapped tightly in plastic and a layer of foil. Defrost overnight in the fridge before slicing and toasting.

Recommended Tools to Make this Recipe

Stand Mixer. If you bake on the regular, a stand mixer is well worth the investment.Loaf Pan. These are my favorite everyday loaf pans for savory and sweet loaves (like this Cream Cheese Banana Bread).Large Glass Measuring Cup. Makes mixing, warming, and pouring the wet ingredients for this bread easy peasy.

Whole grain English muffin bread, you’re toast with the most. Can’t find it or don’t want to purchase it? You can leave the vital wheat gluten out.

I suggest checking the bread at the 15-minute mark—if it is browning too quickly, lightly tent the pan with foil, then continue baking until the bread is done.When the bread is baked, it should sound hollow when tapped on the bottom.