cooking ala mel

healthy recipes and the occasional craft

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Whole Wheat English Muffins

I’ve made it a goal of mine for this semester to not buy any bread from a store.  If we have bread, it has to come out of my oven.  This is going to be quite a treat for me, as I love the process of making bread. Kneading the dough, letting it rise, shaping it.. it’s all quite a therapeutic process, really.  So be ready for some bread recipes within the next few weeks!

To start, I decided to make some English muffins.  I only buy English muffins on occasion, but the thought making them myself was just too good to pass up.  They’re so, so easy, and they taste so much better fresh out of your own oven.  I used half sprouted whole wheat flour for this recipe after buying some from Whole Foods while I was at home over break – it’s supposed to help in the digestion of wheat when it’s sprouted.  I’m trying it out, and so far, I’ve liked the results!  If you don’t have sprouted flour, that’s fine, too – it’s not necessary for this recipe.
This is just a basic recipe, but I can imagine it’d be fantastic adding some more honey, tossing in some raisins and cinnamon, maybe even making a savory cheesy version?  It’d be perfect for egg sandwiches!  I used to love making English muffin pizzas, so I’ll have to do that with my next batch.  These ones we ate up pretty quickly for breakfasts.  I like to do a half and half sort of thing with my toppings.  For my breakfast, I top one half with a nut butter of some sort (sunflower seed butter pictured).  The other half is slathered with coconut oil, then sprinkled with a hefty dose of cinnamon and truvia.  Yum yum yum.
These can be easily baked, cooled, and then frozen (sliced or unsliced), so you can just pull them out of the freezer and warm them up in the toaster when you want them!  They’ll stay fresh that way.
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Whole Wheat English Muffins

yields 6 English muffins

Whole Wheat English Muffins

  • 2 1/4 cups white whole wheat flour
  • 1 1/2 tsp honey
  • 1/2 tsp salt
  • 1 1/4 tsp instant yeast
  • 1 Tbsp butter
  • 3/4 cup milk (up to 1/4 cup more, if needed)
  • cornmeal, for sprinkling

Heat the milk and butter together for about 30 seconds in the microwave, just to remove the chill and bring it to room temperature. Stir the honey into the milk/butter mixture.

In the bowl of a stand mixer, stir together the flour, salt, and yeast. With the dough hook attached and running on low speed, slowly pour in the milk mixture. Knead the dough until it begins to pull away from the sides of the bowl - it should be smooth and elastic.

Transfer the dough to a large, lightly oiled bowl, and cover with plastic wrap. Allow to sit in a warm place, until doubled in size, about one hour.

Line a baking sheet with a silpat mat or parchment paper, and sprinkle with cornmeal. Turn the dough out onto a clean surface, and split into six pieces. Shape into balls, and transfer to the lined baking sheet. Cover again with plastic wrap, loosely, and allow to rise again for about an hour.

Heat a skillet over medium heat, and preheat the oven to 350ºF. Lightly oil the skillet, and transfer the dough balls to the skillet, a few at a time. Heat each side for about 5 minutes, until lightly browned. Flip, and heat the other side for another 5 minutes. Repeat for the remaining dough balls.

Once browned, return to the lined baking sheet, and bake for about 5-8 minutes. Allow to cool before slicing. Store in an airtight container.**

**Can be frozen up to 4 months in an airtight container.

adapted from Annie's Eats

https://cookingalamel.com/2013/01/whole-wheat-english-muffins.html