Whole Wheat English Muffins
Yield: 10 English muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
2 1/2 cups (11 ounces or 312 grams) all-purpose flour
2 1/4 cups (9.52 ounces or 270 grams) whole wheat flour
1 1/4 teaspoons fine salt
1 teaspoon baking soda
2 teaspoons ground cinnamon (optional)
2 teaspoons instant yeast
1 3/4 cups whole milk
3 tablespoons unsalted butter
1 large egg, beaten
2 tablespoons honey
Cornmeal, for dusting
2 1/4 cups (9.52 ounces or 270 grams) whole wheat flour
1 1/4 teaspoons fine salt
1 teaspoon baking soda
2 teaspoons ground cinnamon (optional)
2 teaspoons instant yeast
1 3/4 cups whole milk
3 tablespoons unsalted butter
1 large egg, beaten
2 tablespoons honey
Cornmeal, for dusting
Directions:
In a large bowl whisk together the flours, salt, baking soda, cinnamon and yeast to combine.
In a small saucepan heat the milk and butter just until the butter has melted. Let the mixture cool until just warm, no hotter than 125°F.
In the bowl of a stand mixer fitted with the dough hook, combine the milk and butter with the egg and honey. Add the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 1 minute. The dough will be sticky and wet but should form a cohesive ball.
Turn the dough out onto a floured work surface and roll out to 3/4-inch thickness. Use a 3 1/2-inch round cutter to cut out English muffin shapes, re-re rolling the dough as needed. Place the dough rounds on a cornmeal dusted baking sheet. Cover with a towel and let rise for 20 to 30 minutes, or until puffy.
Meanwhile preheat the oven to 325°F.
Heat a nonstick skillet or griddle over medium heat and cook the muffins for 4 to 5 minutes per side, or until crispy and brown. Return the browned muffins to the baking sheet and finish baking in the oven for 15 minutes.
Cut in half, toast if desired, and butter the English muffins before serving. Store in an airtight container for up to 2 weeks.
In a small saucepan heat the milk and butter just until the butter has melted. Let the mixture cool until just warm, no hotter than 125°F.
In the bowl of a stand mixer fitted with the dough hook, combine the milk and butter with the egg and honey. Add the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 1 minute. The dough will be sticky and wet but should form a cohesive ball.
Turn the dough out onto a floured work surface and roll out to 3/4-inch thickness. Use a 3 1/2-inch round cutter to cut out English muffin shapes, re-re rolling the dough as needed. Place the dough rounds on a cornmeal dusted baking sheet. Cover with a towel and let rise for 20 to 30 minutes, or until puffy.
Meanwhile preheat the oven to 325°F.
Heat a nonstick skillet or griddle over medium heat and cook the muffins for 4 to 5 minutes per side, or until crispy and brown. Return the browned muffins to the baking sheet and finish baking in the oven for 15 minutes.
Cut in half, toast if desired, and butter the English muffins before serving. Store in an airtight container for up to 2 weeks.
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