We love our English muffins in the morning, so I was really excited to put my freshly milled wheat berries to the test. These muffins are surprisingly light and taste great toasted with butter and honey. Make a few extra batches to giveaway to friends. They keep great in the freezer!
Whole Wheat English Muffins
Ingredients
- 4 cups whole wheat flour (plus more for dusting)
- 2 cups milk (I used whole milk, but any will work)
- 1 packet active dry yeast
- 1 Tbsp. honey
- 1 tsp. salt
- 1 Tbsp. olive oil
- .25 cup corn meal for dusting
Instructions
- Warm milk over medium heat in a sauce pan. Do not bring it to a boil, just warm to the touch.
- Add in yeast and set aside until foamy (about 5 minutes).
- In a large mixing bowl, combine flour and salt.
- Add milk and yeast mixture, oil and honey.
- Using a large wooden spoon, mix until combined and stiff.
- Turn out onto a floured surface, and knead until dough is smooth and elastic. Add more flour is small portions if needed. Kneading can take as much as 25 minutes or more, so keep kneading until smooth. This can be done in a stand mixer as well.
- Place dough ball back into an oiled bowl and cover with a towel.
- Let rise in a warm place until doubled - about an hour.
- Punch down the dough and turn it onto a surface dusted with cornmeal.
- Roll out to a half inch thickness.
- Cut out the muffins using a biscuit cutter (I used a pint glass!)
- Spread the cut muffins onto a cookie sheet and dust with more cornmeal.
- Cover with a towel to rise for about 30 minutes.
- Heat a pan (un greased!) over medium heat.
- Cook as many muffins at once as you can fit in the pan without touching, about 15 minutes on each side.
- Lower the heat of necessary to prevent burning. Flip once, and cook on the other side until cooked through.
- Allow to cool before serving.
