100% Whole Wheat English Muffin

Recipe

9 INGREDIENTS • 8 STEPS • 8HRS 10MINS

100% Whole Wheat English Muffin

4

1 rating

With 100% white whole wheat flour, the texture isn’t quite like that of a Thomas’ English muffin, but it is still light and airy.

100% Whole Wheat English Muffin

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

With 100% white whole wheat flour, the texture isn’t quite like that of a Thomas’ English muffin, but it is still light and airy.

8HRS 10MINS

Total Time

$0.17

Cost Per Serving

Ingredients

Servings

10

US / Metric

2 2/3 cups

White Whole Wheat Flour

1 1/4 tsp

1/2 Tbsp

Instant Dry Yeast

1 1/2 cups

Warm Milk

1 Tbsp

1 Tbsp

Oil

such as olive, grapeseed, canola or vegetable

3 Tbsp

Warm Water

1/4 tsp

Baking Soda

to taste

Cornmeal

for dusting

Nutrition Per Serving

VIEW ALL

Calories

142

Fat

2.7 g

Protein

5.7 g

Carbs

26.2 g

100% Whole Wheat English Muffin

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

Requires overnight prep.

This dough is very wet, like batter, so you will need English muffin rings or something similar (empty tuna cans, Ball jar rings, etc.) to constrain the dough. The key with this recipe is to be sure to portion the dough into 10 rings.

Cooking InstructionsHide images

step 1

Whisk together White Whole Wheat Flour (2 2/3 cups), Kosher Salt (1 1/4 tsp) and Instant Dry Yeast (1/2 Tbsp). Add lukewarm Milk (1 1/2 cups), Honey (1 Tbsp) and Oil (1 Tbsp). Stir until combined. Cover bowl with tea towel or plastic wrap. Refrigerate overnight.

step 1 Whisk together White Whole Wheat Flour (2 2/3 cups), Kosher Salt (1 1/4 tsp) and Instant Dry Yeast (1/2 Tbsp). Add lukewarm Milk (1 1/2 cups), Honey (1 Tbsp) and Oil (1 Tbsp). Stir until combined. Cover bowl with tea towel or plastic wrap. Refrigerate overnight.

step 2

Remove the dough from the fridge 2 hours before you plan to bake the English muffins.

step 3

Dissolve the Baking Soda (1/4 tsp) in Water (3 Tbsp). Add it to the batter and stir to combine. Let the dough rest 10 minutes.

step 3 Dissolve the Baking Soda (1/4 tsp) in Water (3 Tbsp). Add it to the batter and stir to combine. Let the dough rest 10 minutes.

step 4

Heat a griddle or cast iron skillet over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with Cornmeal (to taste). Cover the cooking surface with rings then dust the pan inside the rings with more cornmeal.

step 5

Using a 1/3 cup measure, scoop dough into the rings. Sprinkle tops of dough with more Cornmeal (to taste). Cook for 10 to 12 minutes

step 5 Using a 1/3 cup measure, scoop dough into the rings. Sprinkle tops of dough with more Cornmeal (to taste). Cook for 10 to 12 minutes

step 6

Flip muffins, and cook for another 10 to 12 minutes. When both sides are evenly golden brown and crisp, transfer muffins to cooling rack.

step 6 Flip muffins, and cook for another 10 to 12 minutes. When both sides are evenly golden brown and crisp, transfer muffins to cooling rack.

step 7

Let cool briefly then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.

step 7 Let cool briefly then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.

step 8

Serve and enjoy!

step 8 Serve and enjoy!

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