Homemade Freshly Milled English Muffin Toasting Bread

You know that moment when you split an English muffin and the inside looks like a delicious maze of crags and valleys just waiting for butter to pool into every crevice? This bread does that, but better. It is softer, easier to slice, and when you toast it, the edges get shatteringly crisp while the inside stays tender and almost custardy. The freshly milled flour brings a nutty, slightly sweet depth that store-bought whole wheat loaves wish they could touch. This is not a fussy artisan project that requires you to be a seasoned baker. The dough comes together in one bowl, rises once, and bakes into a golden loaf that smells like a bakery opened inside your kitchen. If you have been milling your own flour and wondering what to make that actually shows off what fresh grains can do, this is it.

Course Breads

Cuisine American

Keyword english muffin toasting bread

Prep Time 20

Cook Time 28

Rise Time 1

Total Time 1 48

Servings loaf

Calories 1556kcal

Ingredients

2 ¾ cups freshly milled hard white wheat flour finely milled (358 grams)
1 ½ teaspoons salt
¼ teaspoon baking soda
1 tablespoon yeast
¾ cup milk 180 grams
½ cup water 118 grams
2 tablespoons olive oil
1 tablespoon honey
cornmeal for dusting

Instructions

In the bowl of a stand mixer, combine the dry ingredients.
In a saucepan, heat the milk, water, oil, and honey to 130 degrees F.
Add the wet ingredients to the dry ingredients and combine.
Let rest for 10 minutes, then mix the dough for 3 minutes on medium speed. It will sticky, but not super wet.
Grease an 8.5 x 4.5 inch loaf pan with butter and dust with cornmeal.
Scoop the dough into the pan, cover, and let rise for 45 minutes to 1 hour, until doubled in size.
Preheat the oven to 400 degrees F. and bake for 23-28 minutes, or until the internal temperature reaches 190 degrees F.

Nutrition