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, this easy and healthy 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 pools of melted butter; a toothsome chewiness that makes it hearty—with the convenience and ease of a classic sliced loaf (like this Oatmeal Bread).
I owe my introduction to this old-fashioned English muffin bread (and consequently, a debt of gratitude) to my Grammy (she is also the reason we have Grammy’s Lemon Cream Pie).
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—my Grammy’s grilled cheese (and this Avocado Grilled Cheese) called for the good stuff a.k.a. English muffin bread.
5 Star Review
“We’ve made this bread twice already and I was astounded at how delicious it was, and really it couldn’t be any easier.”
— Ana —
Here’s why I love this whole-grain English muffin bread recipe:
Crisp Exterior. Because of English muffin bread’s unique texture, when grilled or toasted, its exterior becomes lightly crisp, while the interior crumb retains its tenderness.
Sturdy. Thanks to the addition of whole wheat flour, this English muffin bread can hold its own against a generous slather of butter and the heaviest smears of jam (hello, 3 Ingredient Strawberry Chia Jam) or nut butter.
Easy. This English muffin bread recipe is, without a doubt, the EASIEST loaf of bread I’ve ever baked from scratch (or at least it’s tied with this Beer Bread). Two bowls, no kneading, only one rise.
Even if you’ve never worked with yeast before, you can bake this bread!
How to Make English Muffin Bread
With a craggy, light, and slightly chewy crumb, this healthy whole wheat English muffin recipe is simple, wholesome, and easy.
It makes the BEST grilled cheese, the tastiest BLT sandwiches, and perfect morning toast (try this Easy Kale Feta Egg Toast).
The Ingredients
- Flour. My go-to 50/50 blend of all purpose flour and whole wheat flour keeps this delightful homemade bread soft and hearty at the same time. I love sneaking in whole wheat flour whenever I get the chance (see this Soft Pretzel Recipe) for extra fiber, iron, and protein.
- Yeast. Give this bread its pillowy rise and amazing yeasted bread taste and aroma. Make sure your yeast is fresh and take the water’s temperature, and you cannot fail. It should be warm water and not burning.
- Brown Sugar. Feeds the yeast and aids in the fermentation process so the bread rises.
- Vital Wheat Gluten. The days of dense heavy whole grain bread are behind you. Vital wheat gluten is my secret to making baked goods made with whole wheat flour soft, airy, and tender (like my favorite Whole Wheat Pizza Dough).
- Baking Soda. Bolsters the yeast and improves the bread’s rise and texture.
- Skim Milk. Softens the bread and lends some moisture.
- Olive Oil. Enriches the dough with flavor and a little fat to help make the crumb tender (as in my favorite Rosemary Olive Oil Bread).
- Salt. Just enough to enhance the flavor of the bread.
The Directions
- Whisk together the dry ingredients in the bowl of a stand mixer or large bowl.
- Warm the milk, water, and oil to the temperature directed by the yeast manufacturer (usually between 110 degrees F to 125 degrees F).
Tip!
For best results, use an instant-read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.
- Pour the warm liquid over the dry ingredients, then beat the mixture on high speed for one minute.
- Transfer the dough into a greased loaf pan that you sprinkle with cornmeal.
- Cover with a piece of greased plastic wrap and let rise in a warm place.
TIP!
Alternatively, you can place the loaf in your refrigerator to rise overnight. Let stand at room temperature for 30 minutes before baking.
- Preheat oven to 400 degrees F then bake until it is golden brown.
TIP!
The English muffin bread is done when the interior temperature reaches 185 to 190 degrees F (another reason to use and love your instant read thermometer).
- I suggest checking the bread 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.
- When the bread is baked, it should sound hollow when tapped on the bottom.
- Let cool, slice, and ENJOY!
Storage Tips
- To Store. Store whole wheat English muffin bread wrapped tightly in plastic or a gallon-size plastic bag for up to 3 days at room temperature.
- To Freeze. Homemade English muffin bread may be frozen in the freezer for up to 3 months when wrapped tightly in plastic and a layer of foil. Defrost overnight in the fridge before slicing and toasting.
What to Serve with Whole Wheat English Muffin Bread
Recommended Tools to Make this Recipe
- Stand Mixer. If you bake on the regular, a stand mixer is well worth the investment.
- Loaf Pan. These are my favorite everyday loaf pans for savory and sweet loaves (like this Cream Cheese Banana Bread).
- Large Glass Measuring Cup. Makes mixing, warming, and pouring the wet ingredients for this bread easy peasy.
The Best Loaf Pan
Its corrugated surface design facilitates air circulation for evenly baked goods. Plus, made with aluminized steel that helps heat retention and easy cleaning.
Whole grain English muffin bread, you’re toast with the most.
Frequently Asked Questions
Vital wheat gluten is a highly concentrated gluten flour that injects extra protein into bread dough. This added protein helps improve the structure of low-gluten doughs making them stronger and more elastic. This gives the final baked product a better crust, improved crumb structure, and better rise in the oven. If you do not wish to purchase it, you can omit it and still have good results.
I have not made this whole wheat English muffin bread in a bread machine or bread flour before so it would be an experiment. Readers have reported success using their bread machines to mix and proof the dough however and then finish the recipe, as directed, in the oven.
Yes. In fact, that’s how I often make it myself. Note, the bread will be much denser if you use all whole wheat flour rather than blend it with all purpose. I would suggest adding another tablespoon of vital wheat gluten, and watching the moisture content, as the dough may be a bit dry. If it is, just add more liquid 1 tablespoon at a time (milk or water), until it is tacky but not sticky. The proof and bake as directed.
Typically they are interchangeable, with the active dry yeast working a little slower than instant (or quick rising) yeast.
Whole Wheat English Muffin Bread
Ingredients
- 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 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
Instructions
- 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 an instant-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 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 before baking.) Towards the end of the bread’s rise time, place a rack in the center of the oven and preheat to 400 degrees F.
- Once the 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 it on a cooling rack. Allow bread to cool completely before slicing.
Notes
- TO STORE: Store whole wheat English muffin bread wrapped tightly in plastic or a gallon-size plastic bag for up to 3 days at room temperature.
- TO FREEZE: Homemade English muffin bread may be frozen for up to 3 months when wrapped tightly in plastic and a layer of foil. Defrost overnight in the fridge before slicing and toasting.
Nutrition
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Bread for breakfast. Bread for lunch. Bread for dinner. Here are some of my favorite healthy baking recipes:
By any chance have you tried this with spelt flour? Thanks for all the great recipes!!
Hi Marcia! I have not, and because I don’t typically bake with spelt flour, I can’t say how it would perform. However, if you routinely use it in yeast bread recipes as a direct swap for whole wheat flour, I think you can always experiment! If you do try it, I’d love to hear how it turns out :)
I just made this, and it’s AWESOME! I followed the instructions exactly (but didn’t use the optional vital wheat gluten), and it’s PERFECT! So easy and healthy! Thanks for another great yeast recipe, Erin! You are the queen of yeast!
This makes me so happy! Thanks for trying the recipe and letting me know how it turned out xo
I’ve never made bread before but have been looking for an easy recipe… made this yesterday- turned out perfect! Even my husband who said “I don’t like plain bread” ate a slice and said it was really good! Thanks for sharing!
Allison, I’m so exited to hear that you and your husband loved this bread so much! Thanks so much for trying the recipe and for taking time to let me know too. It really means a lot!
I made this bread yesterday, and it is delicious! My family enjoyed it for breakfast toasted with butter and jam. I am wondering if I could use this bread in your Skillet Tomato Casserole (which I have had bookmarked for ages!). Many thanks!
Jocelyn, I’m so excited to hear that you all loved this recipe! I think that this bread might be a bit soft for the Skillet Tomato Casserole, however. To be safe, I’d try to find a heartier, crustier loaf that can stand up to the sautéing. I do hope you try the tomato casserole though. It’s one of my favorites!
I don’t have a microwave! What should I do?
Hi Elle! You can just heat the liquid mixture to the same temperature in a saucepan on the stove.
Hi Erin – I can’t wait to try this bread! Many years ago (40 or so) I used to make English Muffin bread in 1lb coffee cans. If was so good, but the recipe is long gone. Yours looks delicious. One question – is it possible to substitute 1% milk for the skim? I never have skim on hand. Thank you for your help. I’m new to your site and really enjoying it :).
Ginny, it is completely fine to use 1% (or even 2% or whole) milk. I hope you absolutely love this recipe! How neat that you baked your first one in a coffee can. I might have to try that myself some time :)
Is it possible to use all of whole wheat flour? If so, do I add another tablespoon of gluten? I love this recipe by how easy it is but I strictly don’t bake with all-purpose flour (sorry).
Hi Chris! You absolutely can. In fact, that’s how I often make it myself :-) Just to warn you, the bread will be much denser. I would suggest adding another tablespoon of vital wheat gluten, and watching The moisture content, as the dough may be a bit dry. If it is, just add more liquid 1 tablespoon at a time (milk or water), until it is tacky but not sticky. I hope you love the bread. It’s one of our favorites!
I mixed this bread together using my bread machine to mix only. I am a bread machine girl. I have never mixed dough with a paddle via mixer. Once it was mixed, I followed the directions. Even added the gluten. Mine did need to be tin foil tented at 10 minutes. Turned out really well. I love that it has limited sugar and oils. Thanks so much for the receipe.
Lori, I am so happy to hear that you were pleased with this recipe!! It’s great to hear feedback about how this recipe performs in a bread machine too. Thanks so much for trying it and for taking time to share your thoughts as well. I truly appreciate it!
I thing we’re going to call this bread “Incredibly, amazingly easy and delicious bread” and i think we’re going to make it on a weekly basis now… We’ve made it twice already and I was astounded at how delicious it was, and really it couldn’t be any easier. Why in the world make bread that requires two risings when you can get perfectly delicious bread with one? Plus you know exactly what ingredients are in it. I can’t remember the last time I made bread, years and years ago but too much hassle, and then my two year old said, let’s make bread! So I looked up this recipe of yours and now have been converted into a regular bread maker. Ah, it’s pretty foolproof too. My husband made it this morning and mistakenly put baking powder instead of yeast and it still came out good – not the same, but delicious nonetheless! So give it a try if you’re interested in making really yummy bread but don’t want it to take ages. you might not buy bread from a store again…
Ana, I can’t tell you enough how happy this makes me to read! Thanks so much for sharing this glowing review, and I’m glad homemade bread is in your life for good :)
How did you convert the recipe to a bread maker recipe? I would like to have it also. Thank you!
Leave in mixer bowl for a rise, then transfer to prepared pans, sprinkle top with cornmeal and do a second rise. Improves texture.
Ok, so I did not use the vital wheat gluten flour marked as optional because I couldn’t find it in the store, and my bread came out fairly dense. Is that why? Or was it dense due to a yeast or over-mixing problem? Thanks.
Hi Julie! Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I’m sorry your bread turned out more dense than you would’ve liked, but I hope you were still able to enjoy it!
Hi Julie! One more follow up thought—if it was just a little dense, it was probably the vital wheat gluten (that stuff is pretty miraculous with whole grain baking). But if it was SUPER dense, it could also be due to not letting the bread rise quite long enough. The flour might also have been over measured by mistake. I’m sorry I can’t provide more specific advice!
Thanks for the tips! I made it again, and used the vital wheat gluten, changed the brand of yeast, and let it rise longer. This time it came out basically the same. It looks exactly like your pictures but I guess I thought it would be more chewy and nook-and-cranny like an English muffin, but it isn’t. However, it’s still delicious and my new morning go-to. Thanks!
Thank you for reporting back, Julie! I’m happy you enjoyed the recipe!
How would this be with golden raisins added?
Hi Lee! I’ve only tested the recipe as written. If you decide to experiment and add raisins, let me know how it goes!
Would it be OK to swap white whole wheat flour with reg whole what flour in this receipe? Or is the regular important for texture, etc… Thanks!
Hi Rick! Although I haven’t tested it out, you could probably use white whole wheat flour. If you decide to experiment, let me know how it goes!
I’ll be trying this recipe soon. I’ll use the bread machine, and let you know how it goes. I do the King Arthur Flour tip of pausing the machine before the third rise, take out the dough, rolling it in cornmeal, taking the bread machine paddle out, and returning the dough back to the machine to finish rising and bake. I’ll keep you posted.
Thanks Nancy!
Can this Muffin Bread be made in a bread machine?
Hi William! I haven’t done it myself, but there are a few comments here in the thread of others giving their feedback on using a bread machine. Hope you enjoy it!
Hi Erin,
I love your recipes but it would be really helpful if you could provide an option to view the ingredients by weight rather than cups (i always get confused by using cups etc. in the UK)
Failing this can you provide a ‘cheat list’ which does the conversion ?
Thank you for sharing this helpful feedback, Stephen! While I don’t have a list of the conversions myself, you should be able to find some conversion charts online that will help.
Would you be able to substitute whole milk greek yogurt as is or thinned with water, for the skim milk?
Hi Jan, that would not be an equitable substitute. I would just use milk. Hope you enjoy it!
My bread didn’t rise very well. I used an instant read thermometer so I know my liquids were not too warm. I used regular yeast instead of platinum and did not add the vital wheat gluten flour.
I also used 2% milk instead of skim milk.
The temperature in my house was around 70 degrees F.
I am a regular baker so I know my flour is fresh.
Do you have any suggestions as to why the bread did not rise to the top of my pan?
Hi Rebecca! Although the vital wheat gluten flour was optional it does make for a fluffier bread and gives it a better rise so that likely was it. Overall this bread won’t rise completely to the top of your pan. Hope you were still able to enjoy it!
This is an excellent toasting bread. Even though there aren’t as many nooks and crannies as an English muffin, it’s nice and crunchy/crisp when toasted. The whole wheat flour lends a nuttiness to the flavour. This recipe is also posted on the Red Star site, referencing WellPlated, however the Red Star version calls for considerably less yeast. I tried the bread with both yeast amounts and had a better result with the lesser amount (2 1/4 tsp). The texture was more like an English muffin.
Hi Sadie! So glad you enjoyed the recipe! Thank you for this kind review and feedback!