Whole Grain English Muffin Bread
 
Prep time
Cook time
Total time
 
There's no kneading required with this easy loaf. It's made with a thick batter, instead of dough, so you can use a mixer instead. The end result is a bread with the texture and taste of home baked English muffins. Please note that the Prep time is hands-on time only. Allow one to two hours for rising.
Author:
Recipe type: Breakfast
Cuisine: British
Serves: 1 loaf (12 slices)
Ingredients
  • ½ cup warm water
  • 4 teaspoons active dry yeast
  • 2 teaspoons sucanat, coconut sugar, or other granulated sweetener
  • 2 cups (240g) white whole wheat flour
  • ½ cup (70g) whole spelt flour
  • ¼ cup (32g) finely ground cornmeal
  • 2 teaspoons fine sea salt (can reduce, if preferred)
  • 1½ cups plain dairy-free milk beverage (Tami uses soymilk)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon oil
  • 1½ teaspoons baking soda
  • 2 teaspoons coarse ground cornmeal, for the pan
Instructions
  1. In a mixing bowl, stir together the water, yeast, and sweetener. Let it sit and proof for 5 minutes. If it doesn’t look foamy or bubbly, your yeast might be inactive. Start over with fresh yeast.
  2. In a medium bowl, whisk together the flours, fine cornmeal, and salt.
  3. Add the flour mixture, milk beverage, vinegar, and oil to the yeast mixture. Beat with a mixer on medium speed for about 3 minutes. The consistency will resemble cake batter.
  4. Cover the bowl with a clean kitchen towel and let it sit in a warm place for 1½ hours, or until the batter is doubled.
  5. Preheat your oven to 375°F and grease an 8x4-inch loaf pan. Sprinkle 1 teaspoon of the coarse cornmeal evenly in the bottom of the pan.
  6. Add the baking soda to your risen batter / dough. Beat on low for about 1 minute.
  7. Scrape the batter into your prepared loaf pan and evenly sprinkle the top with the remaining 1 teaspoon coarse cornmeal.
  8. Bake the bread for 20 minutes. Check to see if the top is getting too dark, and if so, cover lightly with foil. Bake for 20 to 25 minutes longer, or until the loaf is pulling away from the sides of the pan and the bottom sounds hollow when tapped. If the loaf resists coming out of the pan, return the loaf to the oven (covered with the foil) for 5 more minutes.
  9. Transfer the loaf to a cooling rack and let it cool 2 hours before slicing.
Notes
Cornmeal Note: If you only have one type of cornmeal, it's okay to use it for both the batter and the dusting. Coarse cornmeal will add a little more texture when used in the bread. Fine cornmeal adds more of a dusting when used on top of the bread.
Nutrition Information
Serving size: 1 slice Calories: 64 Fat: 1.9g Saturated fat: .2g Carbohydrates: 9.6g Sugar: 1.9g Sodium: 251mg Fiber: 1.3g Protein: 2.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-whole-grain-english-muffin-bread