Whole Wheat English Muffins
Ever since I tried adapting a healthy lifestyle, I have tried to eat mostly whole wheat. So here is my version of the classic English muffin.You can try to play with the all purpose/whole wheat ratio as you want but bear in mind that whole wheat doesn't rise like all purpose
Whole Wheat English Muffins
Ever since I tried adapting a healthy lifestyle, I have tried to eat mostly whole wheat. So here is my version of the classic English muffin.You can try to play with the all purpose/whole wheat ratio as you want but bear in mind that whole wheat doesn't rise like all purpose
Cooking Instructions
- 1
In a small bowl, Dissolve the yeast and 2 tbsp of warm water. Set aside till yeast is dissolved, about 3-5 minutes. Make sure water is not too hot or yeast will not work. Should be about 105° to 110° F.
- 2
In a large bowl, combine the remaining water (1 cup) , milk, sugar, and salt.
- 3
Stir in the dissolved yeast then gradually beat in one cup of All purpose flour and one cup of whole wheat flour
- 4
Cover with a clean cloth and let it rise in a warm place for about 1 and a half hours.
- 5
After the dough has risen, add the oil and remaining flours, beat in a stand mixer or simply knead by hand.
- 6
Transfer to a well floured surface and roll it into about 1/2 an inch thick. Cut into rounds by a cookie cutter or simply by the bottom of any round shaped cup.
- 7
Dust a baking sheet with cornmeal and transfer the muffins to the baking sheet. Cover with a cloth and let it rise in a warm place until doubled. Roughly 30 -40 mins.
- 8
Heat a skillet with a little bit of oil, cook the muffins on each side for about 3-4 mins each or until lightly browned over medium heat.
- 9
When ready to serve, fork split your muffins and toast them in your toaster. Can be stored in an air tight container.
- 10
Enjoy!
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