Fresh Milled English Muffin Toasting Bread
Fresh Milled English Muffin Toasting Bread is an easy, no-knead loaf with a tender, craggy texture that’s especially delicious toasted. Made with 100% unsifted whole grains.
Ingredients
- 3 cups (360g) fresh milled flour (I used 180g hard white, 90g soft white, 90g Kamut) (see notes)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons table salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup milk
- 1/2 cup water
- 2 tablespoons oil
- 1 tablespoon yellow cornmeal to sprinkle in pan
Instructions
- Whisk the flour, sugar, salt, baking soda and yeast together in a large mixing bowl or the bowl of a stand mixer.
- Combine the milk, water and oil in a microwave-safe bowl or measuring cup. Heat until the mixture reaches 120°F to 130°F, stirring well before checking the temperature. You can also heat the mixture in a small saucepan on the stovetop. Do not let it overheat. If it goes above 130°F, let it cool before adding it to the flour mixture.
- Pour the heated liquid over the flour mixture and stir with a wooden spoon or rubber spatula until combined. The mixture will look soft and shaggy.
- Using the flat paddle attachment, beat the dough on high speed for 1 minute. If using a handheld mixer, beat on medium speed and watch closely since the dough may climb the beaters. You can also beat by hand for 2 to 3 minutes. However you mix it, the dough should become smoother and slightly elastic. It will still be very soft and sticky, almost like a thick batter. Do not add more flour.
- Lightly grease an 8x4 loaf pan and sprinkle the bottom and sides with cornmeal.
- Transfer the dough to the prepared pan and smooth the top as evenly as possible. I find it easiest to use clean, damp hands, but you can also use a rubber spatula or a piece of plastic wrap.
- Cover the pan and let the dough rise until it has just crowned over the top of the pan, about 1/4 to 1/2 inch. Watch it closely since this dough can rise quickly. Mine is often ready in 20 to 25 minutes, but it may take 30 to 40 minutes or longer depending on room temperature and the temperature of the liquid.
- Bake at 400°F for 24 to 27 minutes, or until the center of the loaf reaches 190°F.
- Let the bread cool in the pan for about 5 minutes, then remove it and transfer it to a cooling rack. Cool completely before slicing, about 2 hours.
Notes
Measuring:
For best results, weigh your flour using a kitchen scale. Measuring fresh milled flour by volume can vary widely. That amount will vary for different grains too, so it’s always best to stick with gram measurements, which is what I use in testing my recipes.
Can I use a different flour?
This type of bread is typically made with all-purpose rather than bread flour, so I like using a combination of grains for the best texture. My favorite blend so far is 50% hard white, 25% soft white and 25% Kamut. This is the combination I recommend for the recipe.
I also tested a 50/50 blend of hard white and soft white. It worked, but the crumb was more open and delicate than I wanted. The next time I make it with just those two grains, I plan to try closer to 70% hard white and 30% soft white. I haven’t tested that ratio yet, so I’ll update the post once I do.
Feel free to experiment with other grain combinations. I would keep at least half of the flour as hard white or hard red and use other grains for the remainder. Just keep in mind that changing the grain blend can affect the rise, structure and final texture of the loaf.
Tried this recipe?Let us know how it was!