Whole Wheat English Muffins
Ingredients
- 1 ¾ cups whole milk
- 3 tbsp unsalted butter
- 1 large egg
- 2 ½ cup whole wheat flour
- 2 cup all-purpose flour
- 2 tsp instant yeast
- 1 tsp baking soda
- 1 tbsp sugar
- 1 ¼ tsp salt
- Semolina flour or cornmeal for dusting
Instructions
- In a small saucepan, heat the milk and butter over medium heat until the butter has melted. Set aside.
- In a large mixing bowl, beat the egg. Add the flours, yeast, sugar, baking soda and salt. Mix well with a wooden spatula.
- Add the milk-butter mixture and combine everything with a wooden spatula. Knead the dough for about 5-6 minutes.
- Transfer the dough to a floured surface and roll out to 1-inch thickness. Using a round cookie cutter, cut out the muffins, re-rolling the dough as needed.
- Place them on a baking tray dusted with semolina flour or cornmeal. Cover with a towel and let the dough rise for 20 minutes.
- Preheat the oven to 160 °C | 325 °F. Heat a non-stick pan and cook the muffins on low heat for about 4-5 minutes per side or until crispy and brown.
- Place them on a baking tray and bake for 15 minutes. Toast the muffins before serving.
Notes
- I used instant yeast, so I did not proof it. If you are using active dry yeast, add to warm milk and let it sit until frothy.
- The dough will be little sticky after kneading but do not add more flour. Generously flour the surface and cut out rounds.