Whole Grain English Muffin Bread Recipe (Vegan, No-Knead)


This delicious whole grain English muffin bread was originally shared with us by my friend Tami Noyes. We gave the post a big update with a few more details, but stuck to its classic recipe. It’s a simple bread that only requires a bowl, a mixer, healthy ingredients, and about 15 minutes of prep time. There’s no kneading, no fuss, and unlike many English muffins and recipes, no dairy of any kind! Whole Grain English Muffin Bread Recipe - No-Knead and Dairy-Free!  A simple, healthy, vegan bread with those wonderful nooks and crannies.

No-Knead Whole Grain English Muffin Bread for Dairy

This whole grain English muffin bread is a taste of the Whole Grain Vegan Baking cookbook that I wrote with Céline Steen. It’s a great snack or breakfast bread, and it’s also awesome for brunch. But it’s so easy to do! And yes, you can get those wonderful nooks and crannies with whole grains. Just a few tricks.

First of all, it’s easier with very wet dough. So wet that it really can only be made in a stand mixer rather than by hand. I like to weigh flours to reduce the risk of adding too much flour, but I’ve included both cup measurements and gram weight in the recipe. Here is a visual of the wet aspect of the dough:

Whole Grain English Muffin Bread Recipe - No-Knead and Dairy-Free!  A simple, healthy, vegan bread with those wonderful nooks and crannies.

Second, right after mixing the baking soda, I put this bread in the oven. Baking soda reacts quickly once combined with liquids, so you want it left alone and cooked as soon as possible. Many English muffin bread recipes have a second rise, but I find this simpler, quicker method works much better. Your final loaf will have that wonderful craggy texture to soak up your favorite dairy-free spread or butter jam:

Whole Grain English Muffin Bread Recipe - No-Knead and Dairy-Free!  A simple, healthy, vegan bread with those wonderful nooks and crannies.

Special Dietary Notes: Whole Grain English Muffin Bread

By ingredients, this recipe is dairy-free/dairy-free, egg-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian. Be sure to choose the dairy-free milk drink that suits your dietary needs.

Whole Grain English Muffin Bread


Type of recipe: Breakfast

Kitchen: British

  • ½ cup lukewarm water
  • 4 teaspoons active dry yeast
  • 2 teaspoons sucanat, coconut sugar or other granulated sweetener
  • 2 cups (240 g) white whole wheat flour
  • ½ cup (70g) wholemeal spelled flour
  • ¼ cup (32 g) finely ground cornmeal
  • 2 teaspoons fine sea salt (can reduce, if you prefer)
  • 1½ cups dairy-free plain milk beverage (Tami uses soy milk)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon oil
  • 1½ teaspoons baking soda
  • 2 teaspoons coarsely ground cornmeal, for the skillet
  1. In a bowl, mix the water, yeast and sweetener. Let rest and rise for 5 minutes. If it doesn’t look frothy or bubbly, your yeast may be inactive. Start again with fresh yeast.
  2. In a medium bowl, whisk together the flours, fine cornmeal and salt.
  3. Add flour mixture, milk drink, vinegar and oil to yeast mixture. Beat with mixer at medium speed for about 3 minutes. The consistency will resemble cake batter.
  4. Cover the bowl with a clean tea towel and leave to rest in a warm place for 1½ hours or until the dough has doubled.
  5. Preheat your oven to 375°F and grease an 8 x 4 inch loaf pan. Sprinkle 1 teaspoon coarse cornmeal evenly over the bottom of the pan.
  6. Add the baking soda to your dough/yeast dough. Beat over low heat for about 1 minute.
  7. Scrape the batter into your prepared loaf pan and evenly sprinkle the top with the remaining 1 teaspoon coarse cornmeal.
  8. Bake the bread for 20 minutes. Check to see if the top is getting too dark, and if so, lightly cover with foil. Bake for 20 to 25 minutes more, or until bread pulls away from sides of pan and bottom sounds hollow when tapped. If bread resists coming out of pan, return bread to oven (covered with foil) for 5 more minutes.
  9. Transfer the bread to a cooling rack and let it cool for 2 hours before slicing.

Note on cornmeal: If you only have one type of cornmeal, you can use it for both the batter and the dusting. Coarse cornmeal will add a bit more texture when used in bread. Fine cornmeal adds more dusting when used on bread.

Portion: 1 slice calories: 64 Big: 1.9g Saturated fat: .2g Carbohydrates: 9.6g Sugar: 1.9g Sodium: 251mg Fiber: 1.3g Protein: 2.6g


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