Whole Wheat English Muffins #BreadBakers

For this month's Bread Bakers challenge, Cali's Cuisine choose the theme as whole grains. We had to bake any yeast or chemically leavened bread keeping at least half of the grains whole. I chose whole wheat for the whole grain and made these quick English breakfast muffins.
These whole wheat English muffins are just perfect to make for your weekend breakfast as they need only 20 minutes to rise and 15 minutes to bake. You can toast the muffins and slather with your favorite jam or butter, or serve with eggs. These whole wheat muffins are great for sandwiches too. Once the muffins are cooled, store in an airtight container at room temperature for up to 2 weeks!
Whole Wheat English Muffins #BreadBakers

WHOLE WHEAT ENGLISH MUFFINS RECIPE

{ Homemade English muffins with whole wheat flour }
Recipe Source ~ Savory Simple
Yields 10-12

Ingredients:
1 ¾ cups whole milk
3 tbsp unsalted butter
1 large egg
2 ½ cup whole wheat flour
2 cup all-purpose flour
2 tsp instant yeast
1 tsp baking soda
1 tbsp sugar
1 ¼ tsp salt
Semolina flour or cornmeal for dusting
Method:
1. In a small saucepan, heat the milk and butter over medium heat until the butter has melted. Set aside.
2. In a large mixing bowl, beat the egg. Add the flours, yeast, sugar, baking soda and salt. Mix well with a wooden spatula.
3. Add the milk-butter mixture and combine everything with a wooden spatula. Knead the dough for about 5-6 minutes.
4. Transfer the dough to a floured surface and roll out to 1-inch thickness. Using a round cookie cutter, cut out the muffins, re-rolling the dough as needed.
5. Place them on a baking tray dusted with semolina flour or cornmeal. Cover with a towel and let the dough rise for 20 minutes.
6. Preheat the oven to 160 °C | 325 °F. Heat a non-stick pan and cook the muffins on low heat for about 4-5 minutes per side or until crispy and brown.
7. Place them on a baking tray and bake for 15 minutes. Toast the muffins before serving. Whole Wheat English Muffins #BreadBakers

Notes and Tips

I used instant yeast, so I did not proof it. If you are using active dry yeast, add to warm milk and let it sit until frothy.
The dough will be little sticky after kneading but do not add more flour. Generously flour the surface and cut out rounds.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Whole Grains themed #BreadBakers: