Whole wheat english muffins

A number of people have requested our english muffin recipe, so here it is. For those who wish to try it I feel I should warn you in advance that these won't cook up like the store bought english muffins we are used to. I should say probably won't, of course, since maybe you know the factory secret, though personally I like the charm of a homemade muffin being what it is. Specifically, my muffins have never had that spongy, airy center that is the hallmark of the factory brands, which may be the consequence of the whole wheat flour, or possibly the lack of factory installed steam infusion ovens. Regardless, we won't be returning to factory made muffins.

Whole wheat english muffins

• 1 cup milk, warmed until just barely bubbling
• 2 tbsp honey (I hear granulated sugar works, too)
• 2 1/2 tsp active dry yeast ( or 1 pkg)
• 1 cup warm water , (105-115 degrees Fahrenheit)
• 1/4 cup melted butter or oil
• 5-6 cups flour (I use 2 cups white, 3-4 cups whole wheat)
• 1 tsp salt

1. Dissolve the yeast in the warm water (105-115 F) and let stand until creamy, about 10 minutes. Combine warmed milk and honey in the bowl of a stand mixer and stir until dissolved.

2. Combine warmed milk and honey in the bowl of the stand mixer and stir until dissolved, then add butter or oil, three cups of flour, salt, and the yeast mixture. Attach the dough hook and beat at a low speed (I use speed 2) until mostly smooth. Add remaining flour by the half-cup until a soft dough forms.

The dough has the right amount of flour when it pulls into a ball and cleans the sides of the bowl. Be careful not to add too much flour, as that will result in very dry muffins. I usually use 2 cups of white and 3-3.5 cups of whole wheat.

3. Remove the dough to an oiled mixing bowl, turn to coat with oil, cover and let rise (in a warm area free from drafts) until doubled, about an hour.

4. Sprinkle a work surface lightly with flour and cookie sheets or bread board with corn meal. Punch down the dough and move to the floured surface. Cut the dough into 12-14 pieces. Roll each piece into a ball and place on the corn meal, leaving 3 inches between the muffins. Press each ball down gently, then sprinkle tops with corn meal. Cover and let rise 30 minutes.

5. Heat a greased griddle over medium-low heat. Place muffins on griddle and press once gently with turner, then cook until they turn a deep golden brown, 5 to 7 minutes on each side. Cool on wire racks (but be sure to eat one right off the griddle, spread with butter or jam, or both!)

Notes - Cook them slowly so that the center cooks up before the outside darkens.  You can use any combination of white and whole wheat flour.  The more white flour you use, the moister the muffins will be.  When I started with this recipe I used 1 cup white and 4-5 cups whole wheat, but as I work with it I'm finding I like them better with 2 cups of white flour.

I'll come back with pictures when I have them (after I make our new batch next week)