Whole Wheat English Muffins
- 1 Cup (125 g) whole wheat bread flour
- 1.5 Cups (204 g) strong white bread flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1 1/4 tsp instant yeast
- 1 Tbsp room temp butter
- 1 Cup (8 oz) milk (I used almond milk, but you can use any unsweetend milk)
- Cornmeal (Polenta)
In a large bowl mix both flours, sugar, salt and yeast. Add in butter and milk and start kneading dough for about 5 minutes. Transfer the dough to an oiled bowl and cover with plastic wrap. Leave to rise for 1 hour.
Lay parchment paper on baking sheet. Spray with cooking spray and sprinkle with cornmeal lightly. Divide dough in to 6 even balls and place on baking sheet. Cover loosely with plastic wrap and leave to rise for another hour.
Preheat the oven to 180. Heat a skillet on medium-high heat and add 1 Tbsp vegetable oil. Place dough balls in skillet and brown each side, about 5 minutes each side. Once they have finished browning, place dough balls , which should have flattened while in the skillet, on a baking sheet and bake for about 12 minutes, or until the muffins sound hollow when tapped. Cool muffins on a cooling rack about 30 minutes. Store in an airtight container
Source: Adapted from Annie's Eats
The other recipes coming soon....