Whole Wheat English Muffin Recipe
These homemade whole wheat English muffins are a delightful treat for breakfast or brunch. The nutty aroma of whole wheat flour combines with the subtle sweetness of honey to create a comforting flavor. With a crisp exterior achieved by toasting, these muffins are perfect with a smear of butter or your favorite jam. Enjoy the satisfaction of freshly baked muffins right in your own kitchen.
— Constant Cookbook
Ingredients
- 2 1/4 cups whole wheat flour
- 2 1/4 cups bread flour* (you can also use all purpose)
- 1 1/4 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon baking soda
- 2 teaspoons instant yeast (1 packet)
- 1 3/4 cups buttermilk*
- 3 tablespoons butter
- 1 egg
- cornmeal for dusting (about a teaspoon or two)
Instructions
- Melt butter over the stove top on low heat. Add honey then gradually add in buttermilk. Remove from heat and set aside
- Mix all dry ingredient in a stand mixer with dough hook attachment. Slowly add in the wet mixture. Combine until a ball forms. Then let the mixer knead the bread for 2 minutes.
- Place kneaded dough in a lightly oiled bowl and let rise, covered for 1 hour.
- Split the ball in half and roll line half out about 1/2 inch thick. Cut with a biscuit cutter or a glass cup. Repeat with second half of the dough Place rounds on a semolina dusted cookie sheet and let rise for another 30 minutes.
- Preheat oven to 325 degrees.
- In a non-stick pan, over medium high heat, toast the outsides of the dough for 4 minutes on one side then flip and toast 2 minutes on the other side. This is what gives the muffins their brown exterior.
- After both sides are toasted, place the muffins back on the cookie sheet and bake them for 15 minutes.
- Store in an airtight container at room temperature for about a week. To serve, split the muffins in half and toast.
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