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.



  1. Your breads are always tempting. I might end up baking a bunch of breads from your blog. English muffin loaf is perfectly baked.

  2. Kudos on baking the bread too..it looks too good and has a super texture and color.

  3. I made this KAF recipe some time back and really loved how it turned out. KAF sure has foolproof recipes.

  4. Superb loaf ..bookmarked!..the recipe sounds doable!

  5. Lovely color and am sure to try this Varada...

  6. another one to be explored and tried..you are a master of this form of cooking

  7. Replies
    1. Yes you can. I prefer olive oil but canola oil should work just as well.


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