50/50 Whole Wheat English Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 310g whole wheat flour (about 2 ¼ cups sifted flour)
  • 310g all purpose flour (about 2 ¼ cups sifted flour)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp yeast
  • 1 TBS honey or sugar
  • 1 ¾ cups milk, luke warm (~90F)
  • 3 TBS butter, melted
  • 1 egg
  • Cornmeal, for dusting
Instructions
  1. Sift together the dry ingredients including whole wheat flour, all purpose flour, salt, baking powder and yeast.
  2. Stir together the honey or sugar, milk, butter and egg. Mix in the dry ingredients and knead the dough briefly to form a ball, about 3-4 minutes. Let rest for 10 minutes.
  3. Divide the dough into 12 portions. Working with a single dough piece at a time flatten the dough piece and fold in the four corners, pinching the seams together on one side to make a ball. Then press the ball between two floured palms to make a disk. Place on a cornmeal dusted sheet pan and cover with a damp towel or plastic wrap for 20-90 minutes, or until visibly puffed and almost doubled, about 30 minutes at 75 degrees F, longer if it is cooler in your kitchen, shorter if it is hotter.
  4. Preheat the oven to 325 degrees F.
  5. Cook each muffin in a skillet until golden brown on each side, 4-5 minutes (I use a cast iron that is virtually non-stick; if they are sticking in your pan dust with more cornmeal). Place them back on the sheet pan as you go. Finish cooking the muffins in the preheated oven for 15 minutes.
  6. When cool, split muffins with a fork before toasting or spreading.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/50-50-whole-wheat-english-muffins/