Honey Wheat English Muffin Bread – a delicious recipe with flour, whole wheat flour, active dry yeast, salt, baking soda, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease two 9x5 loaf pans. Sprinkle with course cornmeal.
2
In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
3
Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115u00b0 F/41-46u00b0 C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
4
Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf.
5
Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
6
During the last 15 minutes of rising, preheat oven to 375u00b0 F/190u00b0C.
7
Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.
618
kcal
Calories
6
g
Fat
121
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups unbleached all-purpose flour, 2 cups whole wheat flour, 2 (1/4 ounce) packages active dry yeast (equal to 4 1/2 tsp), 2 teaspoons salt, and more.
Yes, Honey Wheat English Muffin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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