English Muffin Bread

Today I made one of our favourite breads. I found this recipe on the internet a few months ago, and it has become my go-to recipe when I need four loaves of bread faster than the traditional yeast bread. You know, those mornings when my brain is in such a fog that I forget to start my yeast dough or I'm so busy with some project that I just don't stop to make regular bread. This batter can be mixed in five minutes and in the oven two hours later which means I can actually start it at 9:30 and still have it for lunch - my regular bread needs to be started by 8.

It's called "English Muffin Bread". It is similar to English muffins in texture and is oh-so-good when you toast and butter it. The recipe comes from here, but I have tweaked it to be a little more healthy.

English Muffin Bread

5 cups warm water

2 1/2 tbsp yeast

2 tbsp honey

11 cups whole wheat flour

2 tbsp salt

Dissolved the yeast in the water. Add the honey and let it stand for five minutes to get the yeast activated. Add the flour and salt and mix well. That's it! Now it has to sit until it reaches the top of your bowl (45 minutes to an hour). Then you spoon it into well-greased pans (do not be stingy with the greasing). Let it rest again until it's near or at the top of your pans (again 45 minutes to an hour). Place the pans in a pre-heated 350 degree oven. Bake for 35-40 minutes. So easy and so good. I dare you to eat just one piece.

You can see that the batter is a little thicker than pancake batter, but not thick  enough to knead.

After an hour my bowl was overflowing - I was distracted and forgot to check it.

Spooning it into the pans - notice how well the pan is greased.

ready to rest again

ready for the oven

Finished - yummy goodness