Sweet

Honey Whole Wheat English Muffin Bread

Honey Whole Wheat English Muffin Bread // take a megabite

I’ve got breakfast covered for a couple weeks. I’m going to top this tan bread with butter, sea salt, and honey. I’m going to make toasty peanut butter and jelly sandwiches. I’ll put a fried egg on it, no big deal. I’ll probably include this nook and crannied bread for 2 out of 3 meals a day, ya know?

Honey Whole Wheat English Muffin Bread // take a megabite

And this bread isn’t knead-y. Stir, pour, set aside to rise, bake. And then your weeks get a bit toastier, and your mornings a bit crunchier. Win win.

Honey Whole Wheat English Muffin Bread // take a megabite

Honey Whole Wheat English Muffin Bread (makes 2 loaves)
Recipe adapted from this Allrecipes via this post

Ingredients:

  • 2 cups milk
  • 1/2 cup water
  • 1 T honey
  • 2 (.25 oz) packages active dry yeast
  • 2 cups all-purpose flour
  • 3 1/2 – 4 cups whole wheat flour
  • 1/4 t baking soda
  • 1 t salt
  • 2 T corn meal

Directions:

  1. In a small saucepan, heat milk, water, and honey until very warm, but not hot. Whisk in the yeast and set aside.
  2. Combine the all-purpose flour, baking soda, and salt in a large bowl. Add warm milk mixture and beat well. Stir in enough of the whole wheat flour to make a stiff batter one cup at a time. Divide between two nine by five loaf pans that have been greased and dusted with corn meal. Sprinkle some additional corn meal over the dough. Cover with a light towel and let rise in a warm place for 45 minutes.
  3. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

Yay! Click HERE for a printable pdf of the recipe above.

Honey Whole Wheat English Muffin Bread // take a megabite

We go together like nooks and crannies.

22 thoughts on “Honey Whole Wheat English Muffin Bread”

Leave a Reply

Your email address will not be published. Required fields are marked *

*