Are you ready to transform your kitchen into a bakery and fill your home with the irresistible aroma of freshly baked bread? This whole wheat English muffin bread is not just a recipe—it's a culinary journey that promises to elevate your baking skills and tantalize your taste buds! Imagine slicing into a perfectly golden, slightly crispy loaf with a soft, tender crumb that melts in your mouth. Whether you're a seasoned baker or a curious beginner, this recipe will make you feel like a professional bread maker in no time.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 1/2 cups milk
- 2 tbsp honey
- 1 tbsp salt
- 1 packet (7g) dry yeast
- 1/4 cup cornmeal
Instructions
- Begin by gathering all your ingredients: 3 cups of whole wheat flour, 1 1/2 cups of milk, 2 tablespoons of honey, 1 tablespoon of salt, 1 packet (7g) of dry yeast, and 1/4 cup of cornmeal. Ensure that your milk is warm (about 110°F or 43°C) to help activate the yeast.
- In a large mixing bowl, combine the warm milk and honey. Stir gently until the honey is fully dissolved. Sprinkle the dry yeast over the milk mixture and allow it to sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
- Once the yeast is frothy, add the salt and whole wheat flour to the bowl. Stir with a wooden spoon or spatula until the mixture begins to come together into a dough.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes. The dough should be smooth and elastic. If it feels too sticky, you can add a little more flour as needed, but be careful not to add too much.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Sprinkle the cornmeal evenly over the top of the dough.
- Cover the loaf pan with the kitchen towel again and let it rise for another 15-20 minutes, or until it has risen slightly above the rim of the pan.
- Preheat your oven to 375°F (190°C) while the dough is rising. Once the oven is preheated, place the loaf pan in the oven and bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- After baking, remove the loaf from the oven and let it cool in the pan for about 5 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing.
- Enjoy your homemade whole wheat English muffin bread toasted with your favorite toppings or as a delicious side to any meal!
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it.
- Yeast Activation: Watch for the frothy texture when proofing yeast—this indicates it's alive and ready to make your bread rise beautifully.
- Kneading Technique: Don't over-knead or under-knead. The dough should be smooth and elastic, but not tough.
- Rising Environment: Choose a warm, draft-free spot for dough rising—near a preheating oven or in a slightly warm room works perfectly.
- Cornmeal Magic: The cornmeal topping adds a delightful texture and authentic English muffin-like crust to your bread.
- Cooling is Crucial: Always let the bread cool completely before slicing to maintain its structure and prevent gumminess.
- Storage Tip: Store your bread in an airtight container or freeze for up to a month to preserve its freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
