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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 14 cup warm water
- 1 tablespoon dry yeast
- 3 cups whole wheat flour, plus more as needed
- 1 teaspoon salt
- 1 cup nonfat milk
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 egg
- 1 tablespoon cornmeal, as needed
Method
- Sprinkle yeast over warm (about 105F 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.
