Whole Wheat English Muffin Loaf
 
Prep time
Cook time
Total time
 
Adapted from King Arthur Flour
Author:
Serves: about 12
Ingredients
  • 1½ cups whole wheat flour
  • 1½ cups flour
  • 1 tablespoon sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon instant yeast (about 1½ packets)
  • 1 cup whole milk
  • ¼ cup water
  • 2 tablespoons extra virgin olive oil
  • cornmeal, for sprinkling in pan
Instructions
  1. Combine the flours, sugar, baking soda and yeast in the bowl of a stand mixer with the paddle attachment and mix to combine. Combine the milk, water, and oil in a microwave safe container and microwave to heat to about 130 degrees (very warm). With the mixer running, pour in the liquid until everything is moistened, and then turn the mixer to high and beat the dough for 1 minutes.
  2. Spray a 9 x 4 inch baking pan with cooking spray and then sprinkle with cornmeal lightly on the sides and bottom. Press the dough into the bottom, working to make it reach all corners evenly. Cover with a kitchen towel and let it stand until the dough rises just to the top of the pan, about 1-2 hours depending on the weather.
  3. Heat the oven to convection 375 and bake the loaf until golden brown, about 25 minutes. Let cool in the pan for 5 minutes and then cool completely on a baking rack before slicing. Serve with the best butter and homemade jam.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/06/whole-wheat-english-muffin-loaf/