Okay, this just might be the ultimate comfort food, feel good on a Saturday morning kind of thing. They're home-made whole-wheat English Muffins, complete with fork-split nooks & crannies! Top one with a generous wedge of organic, grass-fed cultured butter (yes, I have become a butter snob!) :) and maybe even some honey or jam and you'll be in heaven. Make yourself some. You'll thank me later!
WHOLE WHEAT ENGLISH MUFFINS
1 ½ cups whole wheat flour
2 cups all purpose flour
1¼ teaspoons salt
1 tablespoon sugar
1 teaspoon baking soda
2 teaspoons instant yeast
1¾ cups whole milk (can substitute almond milk or rice milk)
3 tablespoons unsalted butter, melted
1 large egg, beaten
cornmeal for dusting
In the bowl of an electric stand mixer, whisk together the flours, salt, sugar, baking soda and yeast. Set aside.
In a small bowl, whisk together the milk and butter. Add egg and mix well.
Add wet ingredients to dry ingredients. Using dough hook attachment, mix until the dough comes together, then continue mixing for two additional minutes. Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter or drinking glass (approximately 3 3/4 inches) to cut the English muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with cornmeal. Cover the baking sheet with a towel and allow the dough to rise for 20 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. After browning, place muffins back onto the cornmeal-dusted baking sheet. Finish cooking the muffins in the oven for 15 minutes.
Before serving, fork split and toast the English muffins. These will keep for up to 2 weeks in an airtight container at room temperature (but if you're like us they won't last that long!) :)
1 ½ cups whole wheat flour
2 cups all purpose flour
1¼ teaspoons salt
1 tablespoon sugar
1 teaspoon baking soda
2 teaspoons instant yeast
1¾ cups whole milk (can substitute almond milk or rice milk)
3 tablespoons unsalted butter, melted
1 large egg, beaten
cornmeal for dusting
In the bowl of an electric stand mixer, whisk together the flours, salt, sugar, baking soda and yeast. Set aside.
In a small bowl, whisk together the milk and butter. Add egg and mix well.
Add wet ingredients to dry ingredients. Using dough hook attachment, mix until the dough comes together, then continue mixing for two additional minutes. Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter or drinking glass (approximately 3 3/4 inches) to cut the English muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with cornmeal. Cover the baking sheet with a towel and allow the dough to rise for 20 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. After browning, place muffins back onto the cornmeal-dusted baking sheet. Finish cooking the muffins in the oven for 15 minutes.
Before serving, fork split and toast the English muffins. These will keep for up to 2 weeks in an airtight container at room temperature (but if you're like us they won't last that long!) :)
