Whole Grain English Muffin Bread


Tami Noyes ~ This English muffin bread is a sneak peek into the whole grain baking book that Celine Steen and I are writing. It’s a great snack or breakfast bread, and it’s so easy to make that it’s terrific for brunches, too.

And yes, you can get those wonderful nooks and crannies with whole grains! It just takes a couple of tricks.

First, it’s easiest with a very wet batter. So wet that it can really only be made in a stand mixer rather than by hand. It’s important to weigh the flours for this one to reduce the chance of adding too much flour. Second, right after mixing in the baking soda, pop this loaf in the oven. Baking soda reacts quickly once combined with liquids, so you want it left alone and baking away as soon as possible.

Here’s a visual of how wet the batter will look:

Whole Grain English Muffin Bread - Dairy-Free & Egg-Free
And the final loaf of English muffin bread …

Whole Grain English Muffin Bread - Dairy-Free & Egg-Free

Whole Grain English Muffin Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • ½ Cup (120 ml) Warm Water
  • 1 Tablespoon plus 1 Teaspoon (12 g) Active Dry Yeast
  • 2 Teaspoons Sucanat or Coconut Sugar
  • 1-1/2 Cups (355 ml) Soymilk [or your favorite milk alternative for soy-free]
  • 1 Tablespoon (15 ml) Cider Vinegar
  • 1 Tablespoon (15 ml) Canola Oil
  • 2 Cups (240 g) White Whole Wheat Flour
  • ½ Cup (70 g) Whole Spelt Flour
  • ¼ Cup (32 g) Finely Ground Cornmeal
  • 2 Teaspoons Fine Sea Salt
  • 1-1/2 Teaspoons Baking Soda
  • Nonstick Spray
  • 2 Teaspoons Coarse Ground Cornmeal, for the pan
  1. Combine the water, yeast, and Sucanat in the mixing bowl of a stand mixer. Stir together and let bubble and proof, about 5 minutes.
  2. Whisk together the soymilk or milk alternative and vinegar in a small bowl. The mixture will curdle and become like buttermilk. Stir in the oil.
  3. Whisk together the flours, cornmeal, and salt in a medium bowl.
  4. Pour the soymilk mixture and the flour mixture into the yeast mixture. Using the paddle attachment, beat on medium for 3 minutes. The consistency of the batter will resemble cake batter.
  5. Cover with a clean kitchen towel and let sit in a warm place for 1-1/2 hours, or until doubled.
  6. About 15 minutes before baking, preheat the oven to 375°F (190°C or gas mark 5). Lightly spray an 8 x 4-inch (20 cm x 10 cm) loaf pan with nonstick spray. Sprinkle 1 teaspoon of cornmeal evenly in the bottom of the pan.
  7. Put the bowl back on the stand mixer, and add the baking soda. Beat with the paddle attachment on low for 1 minute. Pour the batter into the loaf pan and sprinkle the top with the remaining teaspoon cornmeal.
  8. Bake 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 with your knuckles. 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 cool 2 hours before cutting.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Nut free, Peanut free, optionally Soy free, Low Sugar, and Low Fat.

About Author

Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

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