If toast had a “Best in Show,” the grand prize would be awarded to Whole Wheat English Muffin Bread.

English muffin bread- Tastes just like homemade English muffins, but is so easy to make. No kneading required!

Pillowy enough to give me the fuzzy, contented feelings I seek from my carbs, yet sturdy enough to withstand high toasting temperatures and a thick slather of jam, Whole Wheat English Muffin Bread was made to be toasted, smeared, and devoured.

The simple, yet spectacular bread combines the characteristics I love about English muffins—nooks and crannies to trap melted butter in happy little pools; a toothsome chewiness that makes me feel hearty and alive in the morning—with the convenience and ease of a classic sliced loaf.

How to make bread that tastes just like an English muffin but is so much quicker and easier! This recipe uses whole-wheat flour, and there is absolutely no kneading. Perfect for even beginning bread bakers!

How to make the best ever toast. English muffin bread!

I owe my introduction to English muffin bread (and consequently, a debt of gratitude) to my Grammy. Although she is an accomplished cook, the one lunch I begged her to make me (both as a kid and, ok, last month) is grilled cheese. Forget the white Wonderbread and plastic-wrapped faux-yellow slices—even as a child, I knew that my Grammy’s grilled cheese was superior. Her secret: English muffin bread.

Cheater's homemade English muffins- English muffin bread. Tastes just like an English muffin, but is quick and easy to make!

Because of English muffin bread’s unique texture, when grilled or toasted, its exterior becomes lightly crisp, while the interior crumb retains its tenderness. My Grammy’s liberal application of butter prior to toasting didn’t cause any harm either. {Psst! For more important lessons from my Grammy, check out yesterday’s 5 Things I Learned from my Grandmothers.}

How to make the best toast of your life. (use this English muffin bread!)

The final selling point of Whole Wheat English Muffin bread: it is officially the EASIEST loaf of bread I’ve ever baked from scratch. Two bowls, no kneading, only one rise. Even if you don’t know where to find yeast in the grocery store, you can bake this bread!

Bowl one: dry ingredients. That’s whole wheat flour (I love its nutty flavor and healthy high fiber content), all purpose flour (to keep the bread light), brown sugar (which helps the bread caramelize when toasted, mmmm), and Red Star Platinum Instant Yeast, the only kind I use. As long as the liquid is the proper temperature before you add it to the bowl and the yeast isn’t expired, your loaf will rise every single time. I bake with yeast weekly, and Red Star Platinum hasn’t failed me yet.

Easy English Muffin Bread. No kneading!

Bowl (or in my case, measuring cup) two: wet ingredients. Milk, water, and olive oil—the stuff of life. Remember: take the liquid’s temperature, especially if you are new to bread baking. (I recommend an inexpensive digital thermometer like this one, and you can use it for meat too.)

How to make English Muffin Bread

Combine bowl one with bowl two, beat the heck out of the batter with an electric mixer, transfer it to a pan, and…that’s it! The dough rises right in the pan, then emerges from the oven as a golden, glorious loaf of English Muffin Bread.

Bread that tastes just like English muffins, but is much easier to make! Perfect for toast and grilled cheese

The toast with the most.

English muffin bread- Tastes just like homemade English muffins, but is so easy to make. No kneading required!
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4 from 2 votes

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!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr 35 mins
Servings: 1 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 tablespoon Red Star Platinum Instant Yeast - 1 standard envelope, plus 3/4 teaspoon
  • 1 1/2 teaspoons 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 8 1/2 x 4 1/2-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 measuring cup, combine the milk, water, and oil. Microwave in 30 second intervals, until the liquid reaches the temperature directed by the yeast manufacturer (120 degrees F to 130 degrees F for Red Star Platinum). Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.
  • Pour the hot liquid 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 bread’s rise time, place a rack in the center of the oven and preheat oven to 400 degrees 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 to 190 degrees 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.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Course: Snack
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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Tasty ways to use a fresh loaf of English muffin bread:

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