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!

Why Whole Wheat English Muffin Bread is the Best

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!

  • Crisp on the outside. 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!)

  • It’s easy! 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!

How to Make English Muffins Bread

  1. 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!
  2. 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
  3. 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.

More Scrumptious Bread Recipes

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!

Whole Wheat English Muffin Bread

4 from 2 votes
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: 10 mins
Cook: 25 mins
Total: 1 hr 35 mins

Servings: 1 loaf

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 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

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 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.

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I’m sharing this post in partnership with Red Star Yeast. Thanks for supporting the brands and companies that make it possible for me to continue providing quality content to you. For more recipe ideas and inspiration, check out Red Star Yeast on Facebook and Pinterest too!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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45 Comments

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  1. 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!

    1. 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!

  2. 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 :).

    1. 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 :)

  3. 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).

    1. 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!

  4. Unfortunately, it came out bad. The loaf didn’t rise to the top after an hour and I baked it but it looks super dense. Good thing the birds can eat it, but I’m sad that 3 cups of flour were wasted along with yeast :-/

    1. Chris, I’m so sorry to hear this! I know it is disappointing to try a new recipe and not have it come out. My guess is that either a) the yeast didn’t activate properly (could be that the yeast was expired or the water temperature was too hot or too cold) or b) the loaf needed to rise longer, which does happen with 100% whole wheat loaves. Either way, I truly wish this would have been perfect for you!

  5. 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. 

    1. 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!

  6. 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… 

  7. Leave in mixer bowl for a rise,  then transfer to prepared pans, sprinkle top with cornmeal and do a second rise.  Improves texture.  

  8. 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.4 stars

    1. 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!

    2. 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!

      1. 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!4 stars

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