If you’ve never tried a homemade English muffin, well, you’ve never tried an English muffin at all. Seriously. Given how easy it is to make them, I cannot understand why anyone would buy store-bought English muffins. The homemade version–when made with whole wheat flour–packs a significantly better nutritional punch and tastes unbelievably wholesome and delicious. They’re super versatile, too! Not only do they make for a quick and easy breakfast option for weekdays, but slather on some hummus, top with spinach and cheese and you’ve got yourself a hummus melt for lunch. Do yourself a favor and whip up a batch of these whole wheat English muffins this weekend. Keep six or so in the pantry for the week and freeze the remaining 18 for up to three months.
- 2 c. warmed milk
- 4 T. honey
- 5 t. active dry yeast
- 2 c. warm water (just barely warm to the touch)
- 1/2 c. melted butter
- 10 c. whole wheat flour
- 2 t. salt
- In the bowl of a stand mixer, combine milk and honey. Stir until honey is dissolved. In a separate bowl, add the yeast to the warm water, and gently stir. Set aside and let stand until creamy--ten minutes or so.
- Add yeast mixture, butter, and six cups of flour to the milk. Attach the dough hook and beat on low speed until smooth. Whisk salt into flour. Add flour, one cup at a time, until a soft dough forms (you may need to add an additional cup or so of whole wheat flour--up to eleven cups total). You'll know the dough is ready when it pulls into a ball and cleans the sides of the bowl.
- Transfer the dough to a greased mixing bowl, cover and let rise until doubled--which takes about an hour.
- Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface. Using a rolling pin, roll the dough out to one inch thickness. With a large biscuit cutter or the rim of a drinking glass, cut the dough into 24 circles. Place each muffin on waxed paper, leaving several inches between the muffins. Cover with a clean towel and let rise for about half and hour.
- Preheat the oven to 350 degrees. Heat a greased griddle to 375 degrees. Gently brush excess cornmeal off muffins and place on the griddle, cooking until golden brown, roughly six minutes on each side. Place the muffins on a baking sheet and bake for five minutes or until the edges feel firm.
- Cool completely on wire racks.
- I store my whole wheat English muffins in gallon-sized freezer bags in packs of six for up to three months. English muffins are best enjoyed when split with a fork (rather than a knife) and toasted until crisp.