Honey Whole Wheat English Muffins

New goal: Make bread instead of buying it.

Why? Because I said so. That’s why.

I like to complicate my life as much as possible.

Why? Because I said so.

I have made a lot of different type of bread and bagels and rolls…. and now I can make myself an English muffin… for those mornings when I need an English muffin. Ya know?

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Honey Whole Wheat English Muffins
Source: Abby Dodge via A Kitchen Addiction
Printable Recipe

2C whole wheat flour
1C AP flour
2 1/4 (1 packet) active dry yeast
2tsp baking powder
1 1/2tsp salt
2/3C milk, ~120 F
2/3C water, ~120F
1/4C honey
cornmeal
2T butter

In a bowl, combine flours, yeast, baking powder, and salt.
In a different bowl, mix together milk, water, and honey.
Combine the wet ingredients and the dry ingredients. Stir until combined. If you have a fancy mixer with a dough attachment, get that out now. Turn to medium-high and mix for 10 minutes, until the dough pulls away from the edge of the bowl and the dough appears smooth. Don’t have a fancy mixer? Me neither. Don’t fret. Use your hands and knead in the bowl, until smooth — this will take longer than 10 minutes. I used my hands and a spatula — and it worked!
Lightly oil a bowl. Place dough in bowl, cover with plastic, and rest for 1 hour (or until doubled in size).
Once risen, place dough onto countertop dusted with flour. Divide into 8 – 10 pieces.
Shape into balls. Place onto cookie sheet that has been sprinkled with cornmeal.
Press each dough ball down (about 1 inch thick). Cover with plastic wrap or a clean kitchen towel and let rise until doubled, about 30 minutes.Scoop dough into a buttered or oiled bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.
Preheat oven to 350.
Heat a skillet or griddle over medium heat. Brush with butter. Place muffins onto griddle (cornmeal side down) one at a time. Reduce heat to low and cook until bottom is browned, about 5 minutes. Turn over and cook for another 5 minutes.
Take off griddle, place onto a baking sheet and place in oven (preheated to 350) for 5-7 minutes, until cooked through. (alternatively you can cook them entirely on the griddle, but I didn’t have any luck with this method – mine all browned too quickly to leave on the griddle long enough to cook thoroughly)
Cool slightly and serve toasted or plain. Store leftovers in airtight container or freeze!

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