Whole wheat english muffins


  • 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


  1. 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.
  2. 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.
  3. Transfer the dough to a greased mixing bowl, cover and let rise until doubled--which takes about an hour.
  4. 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.
  5. 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.
  6. Cool completely on wire racks.
  7. 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.
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