Whole Wheat English Muffins Recipe

Provided By
Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 1/4 cup warm water
  • 1 package dry yeast (or 1 tablespoon)
  • 2 cups whole wheat flour, plus more as needed
  • 1 cup white flour, or use all whole wheat --muffins will be more dense
  • teaspoon salt
  • 1 cup milk
  • 3 tablespoons oil
  • 1 tablespoon honey or sugar
  • 1 egg
  • cornmeal as needed
Container: griddle or baking sheets
Directions
PREP
2 hrs
COOK
15 mins
READY IN
2 hrs
  • Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
  • In a large bowl, mix flour(s) and salt.
  • In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
  • Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
  • Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
  • Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
  • Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the 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, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
  • Remove to cooling rack as they finish cooking. Cook the rest in batches.
  • English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
  • TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
Similar Recipes
Chicken Mornay Over English Muffins
cornstarch
English muffins
Gorgonzola cheese
milk
olive oil
English Muffin Bread
active dry yeast
baking soda
flour
milk
salt
Lean Egg McMuffin
Rating of 5 out of 5.0 stars
egg substitute
fat
fat

Whole Wheat English Muffins Recipe Reviews

whole wheat english muffins

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (0)
lovegymnasts
Rating of 5 out of 5.0 stars
Reviewed By
"Delicious; Even my sister liked it I've made it once with bread flour and once with freshly milled hard white wheat (added 1/4 cup gluten). When I finish this can of hard white wheat, I will make it with freshly milled hard red wheat. This is a great recipe!"
bigjohn2780
Rating of 5 out of 5.0 stars
Reviewed By
"I made this recipe today using all freshly ground whole wheat flour and they are/were delicious. Not at all heavy. Keeping the dough very moist and not overcooking seems to be the key with whole wheat. Excellent recipe and so easy to do. Will be baking all of my English muffins from now on ............"
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com