For a tangier flavor, let the dough rise in the refrigerator overnight after dividing it into the pans. Bring to room temperature before baking. If you don't have white whole wheat flour, you can substitute regular whole wheat flour or more bread flour. The texture may be slightly different. Ensure your yeast is fresh for the best rise. If you're unsure, proof it by mixing it with a little warm water and sugar. It should foam up within 5-10 minutes.
No-Knead English Muffin Bread
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 10 mins
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SERVING20 People
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VIEWS9
Wake up to the delightful aroma of homemade English muffin bread! This incredibly easy, no-knead recipe delivers a rustic loaf perfect for toasting and slathering with your favorite toppings. Its airy crumb and slightly tangy flavor will elevate your breakfast routine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol3 mg
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Fiber3 g
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Protein6 g
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Saturated Fat1 g
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Sodium160 mg
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Sugar2 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Pans: Grease 2 loaf pans generously with butter. Dust the bottoms and sides with 1 tablespoon of cornmeal per pan. (5 minutes)
02
Step
5 mins
Combine Dry Ingredients: In a large bowl, whisk together 1 1/2 cups bread flour, 1 1/2 cups white whole-wheat flour, yeast, and baking soda. (5 minutes)
03
Step
5 mins
Warm the Liquids: In a saucepan over low heat, combine milk, water, sugar, and salt. Heat until the mixture reaches 125 degrees F (52 degrees C), about 5 minutes. Use a thermometer to ensure accuracy. (5 minutes)
04
Step
10 mins
Create the Dough: Pour the warm milk mixture into the flour mixture. Add the remaining 1 1/2 cups bread flour and 1 1/2 cups white whole-wheat flour. Mix until a shaggy dough forms. The dough will be sticky, and that's okay! (10 minutes)
05
Step
1 hrs
First Rise: Divide the dough evenly between the prepared loaf pans. Sprinkle the remaining cornmeal over the tops of the loaves. Cover loosely with plastic wrap or a clean kitchen towel. Let rise in a warm place until doubled in size, about 1 hour. (60 minutes)
06
Step
10 mins
Preheat Oven: Preheat oven to 400 degrees F (200 degrees C). (10 minutes)
07
Step
23 mins
Bake: Bake the loaves in the preheated oven until golden brown and the internal temperature reaches 200 degrees F (93 degrees C), 20 to 25 minutes. (20-25 minutes)
08
Step
30 mins
Cool: Immediately invert the loaves onto a wire rack and let cool completely to room temperature before slicing, about 30 minutes. (30 minutes)
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RECIPE REVIEWS
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Emory Gutmann
Jun 29, 2025This recipe is a game-changer! So easy and the bread is delicious.
Carlos Hessel
Jun 29, 2025I tried it with all bread flour and it turned out great! Thank you for the recipe.
Lelah Lynch
Jun 23, 2025Great recipe! I added a tablespoon of honey for a touch of sweetness.
Frieda Harber
Jun 21, 2025I was skeptical about the no-knead method, but it worked perfectly. My family loves it toasted with butter and jam.