Wheat English Muffins
(from Heather Hulsey’s recipe box)
Source: RecipeThing user fearama
Prep time: 120 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Bread
Ingredients
- 1 cup milk, warmed until just barely bubbling
- 2 tbsp honey (granulated sugar works, too)
- 1 package or 2 1/2 tsp active dry yeast
- 1 cup warm water (110 degrees Fahrenheit — just barely warm to the touch)
- 1/4 cup melted butter or oil
- About 5 cups whole wheat flour
- 1 cup all-purpose flour (Substitute as much all-purpose flour as you’d like for a lighter muffin.)
- 1 tsp salt
Directions
-
Combine warmed milk and honey in the bowl of a stand mixer and stir until dissolved. In a separate bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
-
Add yeast mixture, butter or oil, and three cups of flour to the milk. Attach the dough hook and beat at a low speed until mostly smooth. Add flour by the half-cup until a soft dough forms. The dough has the right amount of flour when it pulls into a ball and cleans the sides of the bowl. Be patient, though — it take a moment for new flour to incorporate into the dough.
-
Move the dough to a greased mixing bowl (finesse works better than strength when removing the dough hook), cover and let rise until doubled, about an hour.
-
Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface. Cut the dough into 12 pieces. Roll each piece into a ball and place on the waxed paper, leaving 3 inches between the muffins. Slightly flatten each round and sprinkle with cornmeal. Cover and let rise 30 minutes.
-
Preheat the oven to 350 degrees. Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle, cooking until a deep golden brown, 5 to 7 minutes on each side. Place on a baking sheet and bake for 5 minutes or until the edges feel firm.
-
Cool on wire racks and toast before serving.