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Whole Grain English Muffins
If you enjoy english muffins, and have never made them at home, you’re in for a real treat! Whether you serve them with butter and jam, sausage, eggs and cheese, or go the distance and make Eggs Benedict, you will never regret a batch of homemade English muffin. They keep well in the freezer, but good luck getting them in there before your family devours them. You may want to make a double batch if you want a leftovers.
Ingredients
Units
Scale
Wet
- 16 ounces milk or water at 100°
- 2 oz melted butter
- 1.5 Tbsp honey
- 2 tsp White or cider vinegar
Dry
- 21 oz whole wheat flour
- 1 3/4 tsp salt
- 2 tsp instant yeast
- Semolina or wheat flour for sprinkling the griddle or pan
Instructions
- Mix dry and wet ingredients separately, then combine to form dough.
- Keep the dough in a warm place (it should be between 76° and 82°).
- Wait 30 minutes, then fold dough.
- Allow to double in volume.
- Scoop dough onto floured work surface using 1/4 cup measuring cup. Round.
- Rest for 10-15 minutes.
- Pat or roll rounds into 3-5-inch wide, 1/2 -inch thick discs and place on a baking try dusted with cornmeal or flour to prevent sticking.
- lace the dough in your fridge and continue the next day any time or you can continue and rise the dough on your counter.
- Leave muffins to rise for another 30 minutes.
- Cook them on the griddle over medium heat for about four minutes per side. Internal temperature should reach 200 degrees.
