Whole Wheat English Muffin Loaf / Basic Homemade Bread Recipe

I needed a loaf of bread to make Welsh rabbit or a cheese topped toast. I found this recipe here and and adapted it. The original recipe called for all purpose flour. I replaced it with King Arthur whole white wheat flour.

The liquid in this recipe is heated to 120 degrees allowing the dough to rise quickly. There is just one rise in the loaf pan. The bread turned a lovely golden brown on the top. It is a little dense as most whole wheat breads are but has an even crumb. It is perfect for toasting.

You will need

2 1/2 cups whole white wheat flour

1/2 cup all purpose flour

1 cup + 2 tbsp. milk

1/2 cup water

2 tbsp. olive oil

1/4 tsp. baking soda

1 tsp. instant yeast

1.5 tsp. salt

Grease a loaf pan and keep aside. Sift the flours in a bowl. In a separate bowl heat the milk, water and oil to 120 degrees. 

Add the sifted flours, baking soda, yeast and salt to the milk mixture. Knead until the dough comes together and is smooth. The dough will remain sticky and will be warm. 

Transfer the dough to the loaf pan. Cover and let it rise for an hour. During the last 15 minutes preheat the oven to 400 F. 

When the rim of the dough is just above the loaf pan place the pan in the oven and bake for 20-25 minutes.

Let the loaf cool in the pan for a couple minutes.

Transfer it to a cooking rack. Slice when it is completely cool.

Enjoy!