No-Knead English Muffin Bread

The recipe for this no-knead English muffin bread made with half whole wheat flour is easy to follow and makes great toast for breakfast.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 162 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon butter
• 2 cups milk
• 2 (.25 ounce) packages active dry yeast
• 2 tablespoons cornmeal, or as needed
• 3 cups unbleached bread flour, divided
• 3 cups white whole wheat flour, divided
• 0.5 teaspoon baking soda
• 0.5 cup water

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.

Step 3

Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.

Step 4

Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.

Step 5

Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.

Step 6

Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Step 7

Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.