Tender Whole Wheat English Muffins
 
Prep time
Cook time
Total time
 
These English Muffins are amazing and top notch! Superior to any store brand, they are tender, tasty, and nutritious!
Author:
Recipe type: Breads
Serves: 21
Ingredients
  • 1 cup all-purpose or white bread flour
  • 3½ cups white whole wheat flour
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 2⅔ cups milk
  • 2 tablespoons sugar
  • 1 tablespoon dry yeast
  • cornmeal
Instructions
  1. Pour the white and white whole wheat flour into a large bowl that can allow the dough to expand while rising. Add the salt and mix well. Set aside.
  2. Melt butter in a small to medium sized pot.
  3. Add milk and sugar and heat for a minute or two while stirring and checking, until it reaches a comfortable, warm (not hot!!) temperature. The temperature should feel like really warm bath water or anywhere from 102-108° F or so.
  4. Add dry yeast, whisk until smooth.
  5. Let sit for 3-5 minutes or so to let the yeast proof. It should foam slightly on top.
  6. Pour the milk mixture into the flour and work the mass into a sticky dough, stirring until well mixed.
  7. Set the bowl in a warm place for the dough to rise. Cover loosely and let sit for approximately 30 minutes or a little bit more until doubled in size. You can set it in a sink filled with warm water, but not so much that the bowl floats.
  8. While the dough is rising, prepare the equipment needed to cook the English muffins: a griddle or frying pan, cookie sheet or other cover, English muffin rings, spatula, pot holder, small bowl of cornmeal, butter or oil, a large spring handle ice cream scoop, spoon, and a wire rack.
  9. Spray English muffin rings with cooking spray and preheat the griddle to 300° F.
  10. When the dough has doubled in size, stir to allow the air to escape.
  11. Set the English muffin rings on the dry griddle or frying pan; do not grease the griddle itself.
  12. When hot and ready to bake, sprinkle the griddle inside each ring with corn meal.
  13. Drop one large scoop of dough into each ring, then flatten just a little bit with a spoon dipped in butter or oil to make them more uniform on top.
  14. Sprinkle cornmeal on the tops of each muffin as well.
  15. Cover and bake for approximately 4-5 minutes until golden brown.
  16. Using a spatula and pot holder, flip the rings with muffins to bake the other side.
  17. Cover again and bake the other side for 4-5 minutes as well. Adjust the heat if needed.
  18. Remove to a wire rack to cool completely.
  19. Bake remaining muffins, always sprinkling cornmeal on the griddle inside rings and on top of dough. You should be able to bake several muffins per ring before needing to spray again.
  20. When muffins are cool, cut them by inserting a fork from the side all the way into the center, all the way around each muffin. Gently pull them apart. They should have an irregular surface on the inside halves. Keep the two halves together.
  21. Use the same day or freeze.
Recipe by The Country Basket at https://thecountrybasket.com/tender-whole-wheat-english-muffins-recipe/