Whole Wheat English Muffin Bread

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A great whole wheat sandwich bread



1 cup milk (I use whole)

2 tablespoons brown sugar

1 teaspoon salt

3 tablespoons butter

1 egg

3/4 cup warm water

1 package dry yeast

5 1/2 cups whole wheat flour

1 teaspoon oil, divided

1/4 cup corn meal


Scald the milk (See notes above) then stir in sugar and salt and butter while still hot. Stir until solids are dissolved and butter is melted. It should be cool enough then to mix in the egg.

Pour warm water into a mixing bowl (if you have a standmixer, use that) and sprinkle on the yeast.

Add the lukewarm milk mixture and stir. Add 3 cups flour and stir until smooth.

Add another 1 1/2 to 2 cups, until you have a soft dough. Knead by hand on a floured board or with the dough hook, adding flour slowly as necessary, until the dough pulls together into a ball. Maybe 5-7 minutes by hand and 2-3 minutes by machine.

Rub a large bowl with 1/2 teaspoon of oil and toss the dough ball in to coat it completely. Cover bowl with a damp cloth and place in a warm spot to rise (a turned-off oven or microwave works well if your house is drafty) for one hour until doubled.

Punch down and divide into halves. Use the remaining oil to grease two loaf pans (8×4 or 9×5 but 8×4 will make taller loaves). Form each half into a loaf and roll in cornmeal. Place seam-side down into the pans. Let rise again until doubled, 1 hour. Don’t need to cover.

Set oven to 400ºF and bake 25 minutes. Cool 5 minutes then turn onto racks and cool completely.

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