Whole Wheat English Muffins

I first tried this recipe one year ago. While the English muffins were proofing, my husband and son got into a car accident involving black ice. Long story short, everyone was okay but we had to get a new car. 😦 I was scared to make them again in case they were bad luck. A year later, I took the plunge on a snow day- when no one was driving anywhere! 😉

This recipe was adapted from 4sonsrus.com; I modified the recipe to include whole wheat and bread flours. They are so easy to make and are absolutely delicious. Not that unlucky!

• 1 1/3 cups whole wheat flour (I used white whole wheat flour)
• 2 1/3 cups bread flour, plus more for kneading
• 2 1/4 tsp bread machine or active dry yeast
• 1 tsp coarse salt
• 1 tsp granulated sugar
• 1 cup lukewarm water
• 2/3 cup plain Greek yogurt (I used 2 percent)
• semolina flour or fine cornmeal
• oil or cooking spray for griddle

1. In the bowl of a stand mixer: whisk together flours, yeast, salt, and sugar.
2. Add water and yogurt, and using the paddle attachment, mix into a soft dough.
3. Using the dough hook, knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
4.  Roll dough out to a thickness of about 1/2 to 3/4 inches inch. Cut out 10 to 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover the muffins with it on each side. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size. (I used a proofing oven.)
5. Heat a flat griddle pan on medium until hot and brush with oil or coat with cooking spray.
6. Add the muffins and reduce heat to medium to medium-low. Cook for 6 minutes, three minutes on each side, or until firm and golden brown. Turn only once. Serve with butter and jam. (My daughter ate hers with cream cheese… I had a fried egg and cheese on mine!)

One Year Ago:

• Pullman Loaf
• Whole Wheat Banana Flaxseed Muffins

Two Years Ago:

• Tate’s Banana Flaxseed Muffins

Three Years Ago:

• White House Honey-Oat Muffins
• Hurricane Sandy Pancakes

The leftover dough made a perfect two-bite mini-muffin. Filled with kielbasa and cheese, it was a dream snack for my son! 🙂

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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