Whole Wheat English Muffins Recipe

Provided By
RecipeTips

Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven.

Share this!

Save ▼

Add to Grocery List

Rate & Review

Servings:

Ingredients

1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
teaspoon salt
1 cup milk
3 tablespoons oil
1 tablespoon honey or sugar
1 egg
cornmeal as needed

Container:griddle or baking sheets

Directions

PREP

2 hrs

COOK

15 mins

READY IN

2 hrs

Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
In a large bowl, mix flour(s) and salt.
In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
Remove to cooling rack as they finish cooking. Cook the rest in batches.
English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.

Similar Recipes

Chicken Mornay Over English Muffins

red pepper flakes
green onions
cherry tomatoes
cornstarch
milk

English Muffin Bread

baking soda
active dry yeast
milk
salt
water

Lean Egg McMuffin

egg substitute
fat
fat

Help

Save ▼

Whole Wheat English Muffins Recipe Reviews

whole wheat english muffins

Average of 5.00 out of 5 stars

Ratings (4)

Rate It!

Reviews (4)

Add A Review Now!

Comments (0)

Comment on this

Reviewed By WFCook

"Very good recipe. I used buttermilk instead of milk to give it a little sourdough flavor. It balanced well."

Reviewed By Mom1961

"Will never buy them again after making these! I will be making them very often!!"

Reviewed By lovegymnasts

"Delicious; Even my sister liked it I've made it once with bread flour and once with freshly milled hard white wheat (added 1/4 cup gluten). When I finish this can of hard white wheat, I will make it with freshly milled hard red wheat. This is a great recipe!"

Reviewed By bigjohn2780

"I made this recipe today using all freshly ground whole wheat flour and they are/were delicious. Not at all heavy. Keeping the dough very moist and not overcooking seems to be the key with whole wheat. Excellent recipe and so easy to do. Will be baking all of my English muffins from now on ............"