One of my favorite things.
Whole wheat English muffins.
Whenever they are on sale, I always stock up and freeze them.
But, not anymore. I will be making my own from now on.
They are really quite easy to make. The only down side is having to wait for them to rise. But, during that time, I could always find a lot of chores around the house to get done. You won’t believe how much you can get done in an hour and a half! 🙂
And here’s my two favorite ways to enjoy them:
The first time I made these English muffins, I used whole wheat flour (along with whole wheat pastry flour). This made them very ‘wheaty’ and caused them to not rise as much.
The next round I was gold.
I used unbleached all-purpose flour in place of the whole wheat flour (along with the whole wheat pastry flour). Perfection.
I hope you give these a try and too, realize that you could save some money and have the satisfaction of making your own English muffins.
You can put them in the freezer and use them when you need them! 😀
Whole Wheat English Muffins
adapted from Whole Living
- 1/2 cup warm water (115 degrees)
- 1 tablespoon honey
- 1 (5/16 oz) package Hodgson Mill (especially for whole grains) active dry yeast
- 1 teaspoon unsalted butter, melted
- 2 cups whole wheat pastry flour
- 3/4 cup
whole wheat flourunbleached all-purpose flour
- 1/4 cup old fashioned oats
- 1/4 cup wheat germ
- 1 tablespoon flaxseeds
- 1/2 cup low-fat buttermilk (or 1/2 cup water & 1 1/2 tablespoons Organic Valley Buttermilk blend powder)
- 1/4 cup cornmeal
- Combine the warm water, honey, yeast and butter in a bowl and let stand for about 5 minutes until foamy.
- In the bowl of your stand mixer (or in a large bowl), combine flours, oats, wheat germ and flaxseed.
- Add in the yeast mixture and buttermilk and slowly blend with a spatula until flours are almost fully incorporated.
- With the dough hook attachment (or onto a floured surface) knead on low until smooth (about 3 minutes).
- Lightly coat a large mixing bowl with canola or olive oil cooking spray.
- Place the dough into the bowl, cover with plastic and let it rise in a warm place until it’s doubled in size (about 1 hour).
- Turn out dough onto a lightly floured surface.
- Knead for about 1 1/2 minutes.
- Roll to 1/2″ thickness.
- Using a 3″ round biscuit cutter, cut into muffins.
- Line a rimmed baking sheet with parchment and dust with cornmeal.
- Place muffins on the baking sheet, cover with plastic and let rise in a warm place until puffed (about 30 minutes).
- Heat a large skillet over low heat.
- Working in batches, place the English muffins 1 1/2″ apart and cook until golden brown and dry (about 7 minutes on each side).
- Let cool on a cooling rack for about 30 minutes.
- Store in the refrigerator for 1 week or frozen for 2 weeks.
Servings: 10 – 12 English muffins