Whole Wheat English Muffin Bread (recipe step by step)

WHOLE WHEAT ENGLISH MUFFIN BREAD

Whole Wheat English Muffin Bread with blueberries

When I put my English Muffin Bread in the oven. I was immediately transported back to a time. Toast reminds me of childhood. It is breakfast, lunch, dinner. It is something I would almost always be happy to eat. This recipe is easy, it's cheap (you can save $12 a week), it's healthy (no fat and no sugar) and last but not least it's delicious.
It keeps for 5 days on the counter, which means you can have breakfast and snack all week.

Ingredients:

• 2 cups warm milk (in my recipe homemade almond milk, I prefer vegetable milk)
• 1/2 cup warm water
• 1 tablespoon rice malt (or integral sugar)
• 4 - 1/2 teaspoons dry active yeast
• 5 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon of turmeric (optional)
• 2 teaspoons of cinnamon (optional)
• 3 tablespoon of blueberries (optional)

In a bowl pour 2 cups warm milk and 1/2 cup warm water, 1 tablespoon integral sugar (or rice malto), mix until everything is combined, add 4 teaspoons dry active yeast, then stir with a whisk and allow to sit 5 minutes. 

Milk, water and yeast

In another bowl put 5 cups flour, 1 tsp salt, tumeric and cinnamon.

Mix flour, salt, tumeric and cinnamon

Make small well and add milk mixture, mixing the dough (you could use a wooden spoon). Do not knead. Cover and allow to sit 25 minutes.

Dough

The dough will be very sticky. Divide the dough and add in one half blueberries, put in a grease two PlumCake tin (or loaf pan), spinkle cornmeal, press with floured fingers, sprinkle cornmeal.

Plumcake tin

Set your dough to prove in a warm place, covered with a cloth over the bowl (I put it in the oven off) for two hours or allow to double in size.

Bake at 375° for 35-40 minutes. Loaves should be a nice golden brown on all sides.
Remove from pans and let cool on cooling rack before attempting to slice. Toast to serve.
Good with  jam or honey! Also delicious with just butter or ham and cheese!

Whole Wheat English Muffin Bread

Whole Wheat Bread for Sandwiches

Flour, yeast, water and salt, a traditional loaf needs only four ingredients. So why are calcium propionate, amylase, chlorine dioxide and L-cysteine hydrochloride now crammed into our daily bread?
Over the last year, I’ve gradually moved more towards making my own food at home. There are several reasons for this, for example: it tastes better, it reduces preservative intake, it’s more nutritious, and it’s cheaper. It does take time, but once you get used to it, most food preparation doesn’t take much more time than going to the store, buying it, taking it home.
In the industrial breadmaking is the appearance of a healthy dose of preservatives. These preservatives are there solely to extend the shelf life of the bread, again reducing costs for the manufacturer. Every time you eat a piece of store-purchased bread, you’re getting a dose of preservatives with each bite.
This is my recipe for a whole wheat bread for sandwiches
Ingrendients:

• 500g Whole Wheat flour (3 cups + 1/3 cup)
• 330g water (1 cup + 1/2)
• 1 teaspoon salt
• 6g fresh yeast or 1 package active dry yeast (you can get yeast near the flour at your local grocery store)
• 3 tablespoons of extra virgin olive oil

Dissolve the yeast in a little of water by stirring it gently with your fingers. You should stir this until there are no lumps in the yeast. Pour the yeasty water into the bowl with the flour and salt and add the rest of the water. Use one hand to hold the bowl and the other to begin mixing the dough (you could use a wooden spoon but it’s just another thing to wash up, and hands are more effective). Knead until to the flour will absorb the water and the gluten structure should begin to develop. Then grab the dough ball out of the bowl, slap it down on the table, and start beating on it. Do this for ten minutes. Just take the dough, punch it flat, then fold it back up into a ball again, and repeat several times and knead for 10-15 minutes. If you are using a mixer, rather less time will be needed. At the end the dough should be soft, slightly silky to the touch and elasticity.
Put the dough on to the worktop and roll it into a sausage and place it in a grease PlumCake tin. The roll should be roughly the same size as the bread pan. Set your bread to prove in a warm place, covered with a cloth over the bowl (I put it in the oven off) for two hours.
Put that loaf in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for 30/40 minutes. When it’s done, pull it out and immediately remove it from the pan to cool.
Let it cool down completely before slicing.