Grammy's Kitchen · English Muffins · Whole Wheat English Muffin Bread
One of 26 english muffins recipes we measured
from www.wellplated.com
16 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 81% | 81% |
| fat | 7% | 7% |
| salt | 2% | 2% |
| yeast | 3% | 1% |
| total sugar | 4% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 1 1/2 cups whole wheat flour |
| 180 g | 1 1/2 cups all purpose flour |
| 15 g | 2 tablespoons vital wheat gluten flour |
| 13 g | 1 tablespoon light brown sugar |
| 9 g | 1 tablespoon instant yeast (1 standard envelope, plus 3/4 teaspoon) |
| 9 g | 1 1/2 teaspoons kosher salt |
| 1 g | 1/4 teaspoon baking soda |
| 244 g | 1 cup skim milk |
| 59 g | 1/4 cup water |
| 27 g | 2 tablespoons extra virgin olive oil |
| Cornmeal (for sprinkling the pan) |
Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an excellent toasting bread. Even though there aren't as many nooks and crannies as an English muffin, it's nice and crunchy/crisp when toasted. The whole wheat flour lends a nuttiness to the flavour. This recipe is also posted on the Red Star site,” — a cook, 5.0★
“We’re enjoying this bread. My mom makes a version of English muffin bread that only uses all-purpose flour, but it’s to die for. While this recipe came together quite easily and rose well, it just doesn’t quite remind me of her bread. I have a recipe that whil” — a cook, 4.0★