English Muffin Bread

whole wheat vegan bread with texture and taste of english muffins

I love English muffins, but they seem so time consuming to make – and I really have found that whole grain bread products are much better when they are homemade and fresh. So, when I came across a recipe of English muffin BREAD on One Good Thing by Jillee I was stoked!  What a great idea.  It’s just about the EASIEST way you could ever make a loaf of bread, and the finished product tastes like and has the spongy texture of English muffins (This is just more moist – so even better!).  Seeing this recipe made me want to modify it to make it whole grain.  I got right to it, and here is the result.  It makes GREAT toast and is super yummy with freezer jam!   – Jessica

Makes 2 loaves (double the recipe if you want 4 loaves.  You can freeze extras.)

2 3/4 cups warm water (90 – 100 F)
3 1/2 tsp instant yeast (also called rapid rise, quick rise, or bread machine yeast)
2 Tbsp wheat gluten
1 Tbsp salt
4 1/2 tsp sugar
5 1/2 cups white whole wheat flour

MIX:  Mix all ingredients together.  No need to knead, so you can do this either in a stand mixer with a dough hook or in a big bowl with a sturdy spoon.  Make sure you mix it up well, so that all the flour is well incorporated.  The dough may be lumpy and that is okay.  If for some reason the dough seems really dry and isn’t holding together, add a little more water.
PAN:  Spoon the dough into 2 well-greased loaf pans (mine are 4 1/2 x 8 inches).  Cover them with plastic wrap that has been sprayed with cooking spray on one side.  Put that side down, so that when the dough touches it, it won’t stick.  Let the dough rise until it doubles.  When it is doubled, it should reach the top of the pans.  This could take 45-60 min.  When it is almost done rising, preheat the oven to 350 F.
BAKE:  Bake at 350 F for 25 minutes.  Brush the tops of the bread lightly with butter (you can also just take the stick of butter and rub it on top of each loaf).  Put the loaves back in the oven and bake for an additional 10-15 minutes – just until golden brown.  If you prefer not to brush butter on top, you can skip that step.  Take the bread out of the pans ASAP and cool on a rack.  The warm bread is heavenly with honey or jam spread on it, but it is easier to slice when cooled.

 

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