Whole Wheat English Muffins

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5 from 1 vote

English Muffins can be made using your favorite bread dough, or use the whole wheat recipe provided.

Prep Time30

Cook Time40

Rising Time1

Total Time2 10

Course: Breakfast

Cuisine: Universal

Keyword: bread, breakfast, plant based, vegetarian, whole wheat

Special Diet: Dairy Free, Nut Free, Vegan, Vegetarian

Servings:

Calories: 195kcal

Author: Carissa Serink

Equipment

Ingredients

1/4 cup wheat germ
2 cups bread flour
1 1/2 cups whole wheat flour
2 1/4 tsp Instant yeast
2 tsp salt
1 cup milk warmed to 110°F
1/3 cup water warmed to 110°F
3 Tbsp unsalted butter melted and cooled (replace with a dairy-free butter alternative to make this recipe dairy-free)
3 Tbsp honey or use an equal amount of sugar, agave, or other sweetener of your choice
Cornmeal

Instructions

Toast 1/4 cup wheat germ in a dry skillet over medium heat until just fragrant. Mix with 2 cups bread flour, 1 1/2 cups whole wheat flour, 2 1/4 tsp Instant yeast, and 2 tsp salt in the bowl of a stand mixer fitted with a dough hook.
Stir together 1 cup milk, 1/3 cup water, 3 Tbsp unsalted butter and 3 Tbsp honey in a small bowl or large measuring cup.
Turn mixer on low speed and slowly pour in the milk mixture. Continue mixing at low until dough comes together, 2-4 minutes.
Increase speed to medium-low and knead until dough is smooth and elastic, 8 minutes. Dough should form a ball and not stick to the sides of the bowl. If dough is still sticking to the sides after 4 minutes, add 1/2 cup more flour 2 Tbsp at a time until the dough no longer sticks.
Remove dough from bowl and form into a smooth ball. Place dough into a large, oiled bowl. Cover and place in a warm spot to rise for 1-1.5 hours. Dough should double in size.
Sprinkle cornmeal evenly over a large baking sheet. Turn dough onto a clean surface and form into a 12" log. Cut dough into 12 equal pieces and cover with a clean, damp dish towel or plastic wrap.
Working with one piece of dough at a time, form into a smooth, round ball. Place balls on the cornmeal covered baking sheet 1.5-2" apart and cover. Allow to rise until doubled, 45-75 minutes.
Move oven rack to lower-middle position and heat oven to 350°F. Gently flatten the tops of the muffins to 3/4-1" thick with a flat spatula. Sprinkle the tops evenly with cornmeal and re-cover.
Heat a large skillet over medium heat. Place 4 muffins in the skillet and cook until the bottoms are browned, 4-6 minutes. Flip and reduce heat to medium low. Continue cooking until bottoms are browned, 2-4 minutes. While muffins are cooking, occasionally flatten with the spatula to prevent rounding.
Transfer muffins to a clean baking sheet and bake for 10 minutes, until the inside measures 200°F on an instant-read thermometer. Transfer to a wire rack to cool for at least 20 minutes. Repeat with additional muffins.
Serve or cool completely and store at room temperature in an airtight bag or container or freeze.

Notes

To make sourdough English Muffins, add 1 cup sourdough starter and reduce yeast to 1 tsp. Dough will need to rise for several additional hours. Cut dough into 16 pieces instead of 12, to make 16 muffins.

Nutrition