Whole Wheat English Muffin Loaf

English muffin breads —everything you expect in an English muffin except it's a easier to mix up the batter bread, and it's baked in a loaf pan  Those typical nooks and crannies are present and it toasts up perfectly. 
This recipe comes from a vintage recipe from Fleischmann's Yeast fold out that is titled "English Muffin Loaves". Recipes range from traditional to those with added flavorings, different flours additions, nuts, fruits and herbs. A few examples include Orange Flavored English Muffin Loaf, Rye & Mustard English Muffin Loaf and Sour Cream & Chive English Muffin Loaf.

Yesterday I made the Whole Wheat English Muffin Loaf (without the currants) and baked it in a stoneware loaf pan that Barry made using the slab method.

Whole Wheat English Muffin Loaf   Makes 2 loaves or cut recipe in half for just one; freezes well
4 cups unsifted white (all-purpose) flour
1 cups unsifted whole wheat flour
2 (1/4 oz.) pkgs. active dry yeast (each pkg. contains 2 1/4 teaspoons yeast)
1 tablespoon (granulated) sugar
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup dried currants (optional)
2 cups milk
1/2 cup water
Cornmeal

1. Combine 1 cup white flour, whole wheat flour, undissolved yeast, sugar, salt baking soda and currants if using. 
   
2. Heat milk and water until very warm, 120-130° F.
   
3. Add to dry ingredients and beat well.
4. Stir in remaining white flour to make a stiff batter. 

   

   Dough is a stiff batter.

5. Spoon into two 8 1/2" x 4 1/2" x 2 1/2" loaf pans that have been greased and sprinkle with cornmeal.
6. Sprinkles tops with cornmeal.

   

   Looks "shaggy" and messy at this point.
7. Cover; let rise in a warm place, free from drat, for 45 minutes.
8. Bake (in a preheated) 400° F. oven for 25 minutes (or until internal temperature is at least 190* F.).
9. Remove from pans and cool.

   

   Above - I used a dough scraper to loosen bread from sides of pan before
   turning it over onto a cooling rack. 

   
10. To serve, slice and toast.  
    
    
    
    
    
    

    

    BREAKFAST BONANZA — Added a poached egg to a slice of toasted English Muffin Bread, topped it with cheese sauce and crumbled bacon; served with roasted potatoes slices. 

Recipe without photos . . .

Whole Wheat English Muffin Loaf   Makes 2 loaves or cut recipe in half for just one; freezes well

4 cups unsifted white (all-purpose) flour
1 cups unsifted whole wheat flour
2 (1/4 oz.) pkgs. active dry yeast (each pkg. contains 2 1/4 teaspoons yeast)
1 tablespoon (granulated) sugar
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup dried currants (optional)
2 cups milk
1/2 cup water
Cornmeal

1. Combine 1 cup white flour, whole wheat flour, undissolved yeast, sugar, salt baking soda and currants if using. 
2. Heat milk and water until very warm, 120-130° F.
3. Add to dry ingredients and beat well.
4. Stir in remaining white flour to make a stiff batter. 
5. Spoon into two 8 1/2" x 4 1/2" x 2 1/2" loaf pans that have been greased and sprinkle with cornmeal.
6. Sprinkles tops with cornmeal.
7. Cover; let rise in a warm place, free from drat, for 45 minutes.
8. Bake (in a preheated) 400° F. oven for 25 minutes (or until internal temperature is at least 190* F.).
9. Remove from pans and cool.
10. To serve, slice and toast.