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Whole Wheat English Muffin Bread

Whole Wheat English Muffin Bread
The best, easiest recipe for English muffin bread. It tastes just like an old fashioned English muffin but is much simpler to make. No kneading required!
Yield 1 (8½x4½-inch) loaf



  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons vital wheat gluten flour (optional: will yield a slightly softer, fluffier bread)
  • 1 tablespoon light brown sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup skim milk
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • Cornmeal (for sprinkling the pan)


  • Lightly grease an 8½x4½-inch loaf pan with cooking spray. Dust the bottom and sides with cornmeal. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, whisk together the whole wheat flour, all purpose flour, vital wheat gluten flour (if using), brown sugar, yeast, salt, and baking soda.
  • In a microwave-safe bowl or large glass measuring cup, combine the milk, water, and oil. Microwave in 30 second intervals, until the liquid reaches 120-130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer.
  • Pour the warm liquids over the dry ingredients, then beat the mixture on high speed for one minute. The dough will be very soft, somewhat sticky, and moist. Transfer the dough to the prepared pan, then press it gently with the back of your hand to make it as even as possible.
  • Lightly grease a sheet of plastic wrap with cooking spray, then cover the pan and let rise in a warm, draft-free place, until the dough just barely rises over the top rim of the pan, about 1 hour, depending upon the temperature of your kitchen. (Alternatively, you can place the loaf in your refrigerator to rise overnight. Let stand at room temperature for 30 minutes prior to baking.) Towards the end of the rise time, place a rack in the center of the oven and preheat oven to 400°F.
  • Once dough has risen, remove the plastic wrap and bake for 22 to 27 minutes, until it is golden brown and the interior temperature registers 185-190°F. Check the dough at the 15-minute mark—if it is browning too quickly, lightly tent the pan with foil, then continue baking until the bread is done. Remove the bread from the oven and let stand for 5 minutes in the baking pan. Gently turn the bread out from the pan and place on a cooling rack. Allow bread to cool completely before slicing.


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Review & Comments

Sadie | Reply

5 stars
Although there aren’t as many nooks and crannies in this bread as in a traditional English muffin, it makes excellent toast with a nice nutty flavour. The dough came together quickly and easily by hand and had crowned the rim of the pan in an hour. It took 26 minutes to bake to an internal temperature of 190°. I didn’t make any changes to the recipe. It’s perfect as written!

Jeffrey F | Reply

5 stars
Thank you for this recipe…I made two loaves on my first try and they came out great. I did do a couple things different-the first was using whole milk instead of skim because that’s what I had on hand. Then borrowing ideas from another English Muffin loaf recipe I slathered the baking pans with butter instead of lightly greasing and then lightly covered the top with corn meal.
Thank You!

Chrys | Reply

I have not made this bread yet but plan on soon with a youth group.
1. Have you tried substituting bread flour for all purpose?
2. Do we need to add 2 tablespoons for another flour if not using the vital flour?
Thank you.

Red Star Yeast | Reply

Hi Chrys – Bread flour is ideal, especially when making a recipe that also uses whole wheat flour. I’m not sure what you’re asking in #2. You may contact us directly here with any additional questions.

Shayna | Reply

Can this bread be made in a bread machine?

Red Star Yeast | Reply

Hi Shayna – Yes. Use the whole wheat/whole grain setting if available. Have liquids at 80 degrees F. Add liquids to bread pan first, then flour and other dry ingredients, add the yeast last.
Happy baking!

Teri | Reply

I have not made this bread yet, but it only takes 22 minutes to bake?

Red Star Yeast | Reply

Hi Teri,
Bake time is until internal temperature reaches 185-190 degrees F, approximately 22 to 27 minutes.
Let us know if you make it!
Happy baking!

Marilyn Tolan | Reply

Any suggestions what these changes may be re: instead of whole wheat & white using,all white flour? TY for a reply.

Red Star Yeast | Reply

Whole wheat flour typically needs more liquids, so start out with about 1/2 cup less liquids, adding in the remaining as needed according to the look and feel of your dough. The same with kneading and rising – always to by how your dough looks and feels. We have tips in our Baking Steps Guide: that might help you.
I hope you will find this information helpful. Let us know if you make it!

Marilyn Tolan | Reply

Can 11/2 c.? of all purpose flour be used in place of 11/2 c. of whole wheat flour

Red Star Yeast | Reply

Hi Marilyn,
You can use all-purpose flour in place of the whole wheat flour. Keep in mind that the difference in flours may required an adjustment in liquid amount needed in your recipe, as well as kneading and rising times.
Happy baking!

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