The best toast ever. This super easy whole wheat English muffin bread has lots of nooks and crannies. Slathered with butter and jam you’re in breakfast heaven.
This super easy homemade bread requires no kneading. Just mix and a single rise… anyone can this great tasting whole wheat with a touch of honey.
Based on my Easy English Muffin Bread this honey wheat method will become a standard at your house. I do love English muffins. Both the muffin version and the loaf version are part of my standard breakfast this time… I’m very boring eating almost the same breakfast daily.
I’m at four or maybe a low five here depending on taste.
Notes: not much to say. Just a super easy bread for everyday use.
You probably have all these things.
Proof yeast. 1 2/3 cups of water at 105 to 110 degrees. Add one package of quick yeast and 1 1/2 teaspoon honey. You can substitute 1 2/3 cup of milk for the water and skip the dry milk. You will need to get it to 105 to 110 either in the microwave or stove top. I find heating milk to a specific temp a pain, so I use hot water from the tap and use dry milk. Plus I always have dry milk and dry buttermilk. I don’t always have fresh milk on hand.
Combine dry. 1 1/2 cups whole wheat flour, 1 1/2 cups bread flour, 1/2 cup plus one tablespoon dry milk, one teaspoon salt, 1/2 teaspoon baking soda. Mix well.
Prep 8 X 4 loaf pan with a coat of butter and dust with cornmeal.
Combine mix with wet into dry. Mix until completely combined.
Move dough to prepared pan.
Preheat oven to 375 conventional. Spray plastic wrap with PAM and cover. Place in warm place to rise to the top of the pan. About 30 minutes.
Bake at 375 for about 35-40 minutes until golden brown.
Remove from pan to cooling rack. Bush with butter if you want a softer crust.
June 8, 2016