Whole Wheat English Muffin Bread

Whole wheat English muffin bread
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I have been meaning to make this recipe I got from my grandma awhile ago. She’s not a bread baker, but she found this recipe and went to town. My grandpa loves it so much, he went out and bought her a Kitchen Aid mixer so she would have an easier time mixing the dough (and then make him bread more often).

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This bread is great fresh from the oven and even better when slathered with salted butter and strawberry jam. It’s sturdy enough to make a sandwich, but light enough you don’t feel like your eating horse food. The original recipe calls for only all-purpose flour, but I like to add some whole wheat for character. This is exactly the kind of bread that can be made on a lazy Saturday, in between yard work and house cleaning (is that really a lazy Saturday then?).

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Whole Wheat English Muffin Bread

  • 2 cups whole wheat flour
  • 3 cups bread flour
  • 1 1/2 tablespoons instant yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups water
  • 1/2 cup milk
In a large bowl (or the bowl of your stand mixer) combine whole wheat flour, yeast, sugar, baking soda, milk, water and salt. Beat to combine. At this time, switch to your dough hook or do some stretching to prep your arm muscles. Add remaining flour 1/2 cup at a time. You may need slightly less or slightly more. Let your dough tell you what it needs. Your ending dough should be tacky but not sticky. It shouldn’t be crumbly either (too much flour).
Cover and allow to raise for 45 minutes. Grease 2 loaf pans. Divide dough and plop into pans. Cover and allow to raise for another 30-45 minutes or until the dough just reaches the top of the pan.
Preheat your oven to 375 degrees Fahrenheit. Bake loaves for about 35 minutes or until done. Enjoy with some salted butter and jelly.