Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Wednesday, January 6, 2010
Whole Wheat English Muffins
Hot, toasted English muffins with tea. Uh-huh. Perfect on these endless winter days. I love making English muffins on a lazy day. I enjoy cooking a large batch on the stove top and then freezing the leftovers for later. It's easy to grab one from the freezer any time and pop it into the toaster after thawing. These are usually made with white flour, but I substituted mostly 100% stone ground whole wheat this time, and they taste delicious.
1 cup milk, scalded 2 1/2 tsp dry yeast, dissolved in 1 cup warm water 1/4 cup butter, melted 3 cups whole wheat stone-ground flour 2+ cups unbleached bread flour
Prepare the milk, yeast and butter and combine (after allowing to cool). Add flour 1 cup at a time and knead into dough until soft. Add more flour if necessary. Form dough into a ball, place in a large bowl, spray lightly with oil, then allow to rise double. Roll out dough to 1/2" thick. Cut into rounds, dip each round in cornmeal and allow to rise for another 1/2 hour to 45 minutes on a cookie sheet.
Cook each round on a lightly greased griddle over medium-low heat for about 10 minutes on each side until brown and cooked through. Cool. Split muffins and toast before eating.
Hint: If you want a more convoluted spongy center, try not to handle the dough too much as you roll it out and cut the muffins.