Honey Wheat English Muffin Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
  • 3 cups (360 g) unbleached all purpose flour (I use King Arthur All-Purpose Flour.)
  • 2 cups (256 g) whole wheat flour or white whole wheat flour (I use King Arthur Whole Wheat Flour.)
  • 4-1/2 teaspoons instant yeast or 2 packages active dry yeast
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups (480 ml) milk
  • 1 tablespoon honey
  • 1/2 cup (120 ml) water
  1. In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
  2. Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
  3. Spoon the batter into the prepared loaf pans. The dough will be sticky and won’t necessarily look pretty in the pans, but that’s ok. Sprinkle more cornmeal on top of each loaf.
  4. Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
  5. During the last 15 minutes of rising, preheat oven to 375° F/190° C.
  6. Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.
More Information

stand mixer with paddle attachment
2 loaf pans, 9-inch x 5-inch, greased and sprinkled with coarse cornmeal
sauce pan or microwave safe bowl

Recipe Notes:

Total Time includes rising time.
Recipe by Andrea Meyers at https://andreasrecipes.com/honey-wheat-english-muffin-bread/