Whole Wheat English Muffin Bread
I have been wanting to make english muffins forever and I cannot find the english muffin tins, so I almost gave up hope on making them completely. Until this morning, I was searching for a bread recipes and stubbled across english muffin bread….What a great idea (until I can find the tins anyway). I made some modifications by swapping out half the white AP flour for whole wheat flour and added honey instead of sugar to feed the yeast. And as always switching all the saturated fats to fat free options.
Let us just say you will love the smell of your house when this is in the oven!! Happy Baking <3
1.5 Whole Wheat AP Flour cups
1.5 Cups All-Purpose Flour
1 Tablespoon honey
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup skim milk
1/4 cup water
2 tablespoons olive oil
Cornmeal, to dust in pan
In the bowl of a stand mixer with the dough hook attachment, add the both flours, salt, baking soda, and instant yeast; stir to combine.
On stove top in small sauce pan, combine the milk, water, honey, and oil and heat to between 120°F and 130°F. Make sure to stir often.
Pour the hot liquid over the dry ingredients in the mixer.
Beat (with dough hook) on high speed for 1 minute, the dough will be quite soft and sticky.
Spray with Pam spray an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Throw a handful of cornmeal in the pan and keep titling the pan until it looks like the pan below.
Scrap the dough into the prepared bread pan. I used a rubber spatula sprayed with Pam cooking spray to level the top of the dough out a bit.
Cover the pan with plastic wrap (have the wrap touch the dough), and let the dough rise in a warn location.
This can take up to an hour but it only took my dough 20 minutes to rise to eye level of the rim. ( I always preheat the oven as soon as I start measuring out the ingredients that way when I place the dough in the pan to rise I set it on the stove top so the heat from the oven helps speed up the rising process).
Remove the wrap and bake the bread for 22 to 27 minutes, (my oven took 25 minutes)
until it’s golden brown and its interior temperature is 190°F.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing.
Enjoy with some jam, jelly, nutella, or my favorite peanut butter and a few slices of a banana !! Whatever your favorite english muffin topping is <3
Makes one loaf (approximately 20 slices, 2 points plus for Weight Watchers)