There really is nothing better than homemade bread, so when I saw this English muffin bread over at Lark’s Country Heart I knew I had to give it a try! What really attracted me to this bread was how incredibly easy it sounded to make. It also looked incredibly delicious.
So I set out to make this and it was so easy! There is no kneading at all. Just mix the ingredients together, put it in the pans and let it rise for an hour. How easy does that sound?
I recently discovered white whole wheat flour, which has about 4 times as much fiber and about 30% more protein that regular white flour and the texture and taste are great. So when I made this recipe, I replaced about 2/3 of the all-purpose flour with the white whole wheat and the result was great.
My family absolutely loved this bread! It toasts up beautifully, just like an English Muffin and tastes great with jam or almond butter slathered on it. Alex’s favorite way to eat it has been to toast it and make a ham sandwich. I will definitely be making this bread on a regular basis!
Click here if you want to see Lark’s Country Heart’s recipe. Then continue on below to see my take on it.
English Muffin Bread
- 3 cups warm water
- 1 1/2 tbsp yeast
- 1/4 cup sugar, divided
- 4 cups white whole wheat flour (I used Trader Joe”s)
- 2 cup all purpose white flour
- 1 tbsp salt
- cornmeal to dust pans
Grease 2 loaf pans and coat with cormeal. Set aside.
In a glass bowl, combine warm water, yeast and 1 tbsp sugar. Let it sit for 5 minutes.
Combine flours, remaining 3 tbsp sugar and salt in a large mixing bowl.
Make a well in the flour mixture and pour in yeast mixture.
With a mixer with a dough hook or a wooden spoon, slowly mix together until everything is combined and a ball forms. (the mixture will be very sticky)
Divide dough between the 2 prepared loaf pans. Cover with a kitchen towel or paper towel, put in a warm place and let rise for 1 hour. If you have a proof function on your oven this is the perfect time to use it, otherwise any warm place is fine.
Bake in a 350 degree oven for 30 to 35 minutes, until golden brown. Cool in pans for 15 minutes then remove from pans and finish cooling on a wire rack.
Once completely cooled, slice and serve!
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