Whole wheat English muffins
Whole Wheat English Muffins
Woohoo! Success with a recipe that requires kneading!
I didn’t think it was ever going to happen, frankly. I’ve had one baking fiasco after another with anything that requires kneading. Despite that, for some insane reason, I have really, really, really wanted to make my own bread. I think I’ve found my compromise. English muffins. And my new hand mixer with dough hook attachments helped too.
Granted, it’s not a loaf of bread. And my house didn’t get that amazing aroma of baking bread. But it is a yeast dough and it is bread-like. Right? I’m just so pleased with the whole experience I can’t even tell you. And these aren’t just any old English muffins either. They’re whole wheat English muffins complete with nooks and crannies.
Even though there are 2 cups of whole wheat flour in this recipe, the muffins are still light and airy. Nice and golden with a bit of cornmeal on the bottom. Mmm. And awesome topped with my friend’s strawberry jam. (Thanks, Michelle!)
Recipe: Whole Wheat English Muffins
(straight from recipe tips)
1/4 c. warm water
1 package dry yeast (or 1 Tbsp.)
2 c. whole wheat flour, plus more as needed during kneading
1 c. all-purpose flour (you may use all whole wheat flour, but you will have a denser muffin)
1 tsp. Kosher salt
1 c. milk
3 Tbsp. canola oil
1 Tbsp. honey
cornmeal, as needed
Sprinkle yeast over warm water (105 degrees is ideal) and let stand until foamy, about 10 minutes.
In a large bowl, mix flours and salt. In a separate bowl, mix milk, oil, and honey. Add egg and stir until well blended. Stir in yeast mixture.
Add liquid to half of the dry ingredients and mix well, with a mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and sticky. Turn dough out onto a work surface and knead for several minutes. If dough is too sticky to knead, add flour one tablespoon at a time. (This is where my new dough hooks came into the picture. I didn’t even bother to turn the dough out – I just added the flour to my bowl and kneaded the dough with the hand mixer. It worked great.)
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. (Tip from original recipe: heat a cup of water in your microwave for 2 minutes, then remove it and place your covered bowl in the microwave for 1 hour w/o turning the microwave back on. Works like a charm.)
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2″ thickness. Cut into approximately 3″ rounds. If you wish, combine the scraps of dough into more muffins, handling as little as possible. (For next time, I plan to just cut my muffins into square shapes so I don’t end up with scraps.) Cover muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, then turn and cook 2 minutes more on each side. Outsides will get golden brown and crusty, insides should be soft but not gooey.
Remove to cooling rack. English muffins can be fork split or cut with a knife.