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Whole Wheat English Muffins

Course Baking/Bread
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Author Sarcastic Cooking

Ingredients

  • 2 Cups Milk
  • 1 Package 2 ¼ Teaspoons Active Dry Yeast
  • 1 Tablespoon Granulated Sugar
  • 4 Tablespoons Unsalted Butter melted
  • 1 Large Egg
  • 2 Cups All-Purpose Flour plus some for rolling out muffins
  • 2 Cups Whole Wheat Flour
  • 1 ½ Teaspoons Salt
  • 2 Teaspoons Baking Powder dissolved in 1 Tablespoon Water
  • Cornmeal

Instructions

  1. Add milk to a medium microwave-safe bowl, microwave milk on high for two and a half minutes until it reaches about 110 degrees F. Whisk in the sugar to the milk. Sprinkle the yeast on top and let sit for 5 to 10 minutes until foamy.
  2. When the yeast is foamy, whisk in the egg and melted butter.

  3. In a separate large bowl, whisk together flours and salt. Pour the milk and egg mixture into the flour mixture. Mix until incorporated. Dough will be wet and shaggy. Leave dough in the bowl, cover with a dishtowel, and leave to rise in a warm area for at least an hour. After an hour, mix in the baking soda mixture to the risen dough. Let the dough rest while you heat the griddle.

  4. After an hour begin to heat a griddle or skillet over medium heat. Lightly dust your hands with a bit of flour and then scoop out a ¼ of a cup portion of dough. Sprinkle a little bit of cornmeal on the skillet/griddle. Work the dough into a small circular disc in your hands and then place on the skillet/griddle. Cook each side for 7 to 10 minutes until deeply golden.
  5. Let English muffins cool for 10 minutes before eating. Store in an air-tight container at room temperature for three days or freeze for up to a month.