English muffins seem to look like tricky little things, but in truth, they’re more condusive to fresh ground flour than regular yeasted bread! I have no problems making these 100% Red Fife Wheat, whereas a large loaf of sandwich bread…lets just say I’m still working on it!
So I was quite pleased to stumble across The Elliott Homesteads English Muffin recipe! I never got around to making it until I bought her book (not an affiliate link!) and it did not disappoint!
English muffins have a unique process, and these ones are soaked so that adds an extra step, but no extra time. Think of it as getting more bang for your buck because it makes them more nutritionally available to you by breaking down the enzyme inhibiting phytates.
I’ve had a couple different grain mills, and the Wondermill is the smallest, truly the most quiet and easy to handle. The same size as a gallon jar!
English muffins also get browned before they get baked and if you time it to be doing other things in the kitchen, it’s a methodical step that goes by fast!
Soaked, Whole Grain English Muffins
3 cups freshly ground whole wheat flour. (I use Red Fife as it’s cheapest.)
1 1/2 c sour milk, buttermilk or watered down yogurt. (Alternatively, put 1 tbsp vinegar in a measuring cup and fill the rest of the way with milk.
2 tbsp raw cane sugar. I prefer a low processed, organic, molasses still in it sugar.
1 tbsp yeast
2 tsp baking powder
2 tsp sea salt
Mix flour, sour milk and sugar together. Start with a bit less milk and add in enough (even more if needed) to make it a workable texture. It will rise and get punched down before you’re handling it, but right now is a good indicator of will it be the right consistency to shape it. Cover and let sit on the counter 12-24 hours.
After it’s soaked, add in yeast, baking powder and sea salt. Mix well to combine, cover again and let sit 2 hours, or until rised double.
Use a knife, cut the dough in half, then each of those into halves. Then make each into 3 balls, equaling a dozen all together. Roll together a bit, then flatten out to 1/2 inch thick. Put the flattened balls onto a floured cookie sheet and let rest 20 minutes.
Heat a cast iron pan to medium-low heat (I like to get two going when I make a double batch) for a few minutes until good and warm. In my 10″ skillet, I fit 3 muffins, so gently transfer them to the pan. Set a timer for 2 minutes, or until nicely browned, then flip and set timer again. You’re not cooking them, just browning them. They’ll bake later. When done browning, move back to the cookie sheet. Repeat with remaining.
(I instagrammed these when I made them!)
When all are done browning, bake at 325 for 10-15 minutes, until cooked through.
Now enjoy!
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