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    You are at:Home»Dairy-Free Recipes»Bread»Whole Grain English Muffin Bread with No Knead for Dairy

    Whole Grain English Muffin Bread with No Knead for Dairy

    2
    By Tamasin Noyes on April 19, 2022 Bread, Breakfast, Dairy-Free Recipes

    This delightful whole grain English muffin bread was originally shared with us by my friend Tami Noyes. We’ve given the post a big update with some more details, but stayed true to her classic recipe. It’s a simple bread that requires just a bowl, a mixer, wholesome ingredients, and 15 minutes or so of hands-on time to create. There’s no kneading, no fuss, and unlike many English muffins and recipes, no dairy of any kind! Whole Grain English Muffin Bread Recipe - No Kneading and No Dairy! A simple plant-based, healthy, vegan bread with those wonderful nooks and crannies.

    Whole Grain English Muffin Bread with No Knead for Dairy

    This whole grain English muffin bread is a sneak peek into the Whole Grain Vegan Baking cookbook I wrote with Celine Steen. It’s a great snack or breakfast bread, and is also impressive for brunch. But it’s so easy to make! 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. I like to weigh the flours to reduce the chance of adding too much flour, but I’ve included both cup measurements and gram weight in the recipe. Here’s a visual of how wet the batter will look:

    Whole Grain English Muffin Bread Recipe - No Kneading and No Dairy! A simple plant-based, healthy, vegan bread with those wonderful nooks and crannies.

    Second, right after mixing in the baking soda, I 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. A lot of recipes for English muffin bread have a second rising, but I find this easier, faster method works much better.  Your final loaf will have this wonderful craggy texture to soak up your favorite dairy-free buttery spread or jam:

    Whole Grain English Muffin Bread Recipe - No Kneading and No Dairy! A simple plant-based, healthy, vegan bread with those wonderful nooks and crannies.

    Special Diet Notes: Whole Grain English Muffin Bread

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian. Be sure to choose the dairy-free milk beverage that suits your dietary needs.

    Whole Grain English Muffin Bread
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    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: Tami Noyes
    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
    3.5.3229

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    Tamasin Noyes
    • Website

    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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    2 Comments

    1. Linda on April 19, 2022 2:25 pm

      Is there a replacement for the cornmeal? I’m allergic to corn. Thx!

      Reply
      • Alisa Fleming on April 19, 2022 6:25 pm

        If you still want to add some texture to the bread, you can use coarsely ground oats or ground flaxseed. Otherwise, you can just use more wheat flour in place of the cornmeal. Wheat flour will also work fine for dusting the bottom of the pan. I do this often.

        Reply

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