This recipe is the June recipe for our #makebread365 challenge! To check out this challenge click the link here.
English muffins are VERY easy to make! Perfect for a beginner who is using freshly milled wheat.
Feel free to use these for eggs benedict, your own “mcmuffins” at home, or just toast them and slather with some butter and jam!
If you’re also looking at using an ancient grain, this recipe is for you. I make these with Kamut/Khorasan whole grains and it is DELICIOUS!
English Muffins with 100% Freshly Milled Wheat
REAL whole grain/whole wheat English Muffins made with Kamut!
Ingredients
- 2 3/4 cups freshly milled flour (I used Kamut - mill 2 cups of wheat berries. See notes below) hard white or hard red flour can be used.
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 2 TB sugar
- 3/4 cup milk warm
- 1/2 cup water warm
- 3 TB butter
- 1 egg, large or 2 small eggs
- cornmeal for dusting
Instructions
- Combine warm milk, warm water, and sugar in a bowl. Stir together. Add yeast. Stir and set aside for 5-7 minutes until nice a foamy.
- While yeast is proofing, combine flour and salt in a mixer with whisk attachments. Whisk together. Switch out to paddle attachment OR dough hook.
- Mix egg and melted butter into milk yeast mixture and whisk to combine.
- While mixer is on, slowly add in yeast mixture to the flour. Increase speed to medium (level 2 on the Nutrimill Artiste or keep it on 1 for the Bosch Universal Mixer plus). When dough is pulling slightly away from the bowl, it's ready to knead. If it's not coming together add a bit more flour 1-2 TB at a time. Once it starts pulling off sides of bowl, Knead for about 5-7 minutes OR until dough is nice and smooth.
- Once kneaded, place dough in a large oiled bowl. Cover with plastic wrap and let it rise for at least 1 hour, or place in fridge overnight. Flavor increases the longer it rests.
- If placed in fridge, remove and let sit at room temp for 1 hour.
- Flour surface of counter and place dough on surface. May need to sprinkle a bit more flour on dough. Dough should be tacky and slightly sticky. Don't add so much flour it's hard and dense. Dough should be soft. (See video)
- Pull and stretch dough gently until it's about 1 inch thick. Using some sort of cutter, cut out muffin shapes like you would biscuits.
- Place cut out muffins on a cookie sheet or parchment paper that has been heavily dusted with cornmeal or corn flour.
- Once all muffins are cut out, cover and let rise until double. About 30 minutes.
- When muffins have risen, place pan on top of stove and heat on low until you just start to feel the heat off the pan.
- Dust pan with corn meal, place English muffins in pan (however many will fit. Typically I can get 3-4 in a 10in pan). Cover with lid and cook for 5 minutes.
- After 5 minutes, gently flip English muffins over, cover with lid, and cook for another 4-5 minutes. *Note: it is very important your pan is on LOW. Pan should not be smoking or be super hot otherwise muffins will burn and not be cooked in the middle. See video for details
- When ready to cook a new batch, wipe out the corn meal from pan. Dust with new batch of corn meal, otherwise it will burn.
- Once baked, English muffins should be slightly toasty looking on both sides and cooked in the middle. Remove from pan and place on plate or platter.
- At this point, you can either eat them as is, toast them, store them in the fridge in an airtight container for about 3-4 days, freeze them up to 3 months.
Notes
Please remember, when using freshly milled wheat the amount of flour can vary each day depending on weather, how hot it is, etc.
You are wanting a soft, pliable, slightly tacky dough when it comes together. This is NOT a bread dough for a typical loaf bread. I recommend seeing video to get a better idea of what you're looking for.
While this recipe uses Kamut/Khorasan (an ancient grain), hard white or hard red can be used. Einkorn could possibly work, but I haven't tried it yet. Also spelt would probably work as well. Each grain gives a different flavor, so experiment!
Tried this recipe?Let us know how it was!
What is the texture on the inside like, when done correctly? I’ve done these once. They had a nice crust on the outside (I took great care not to burn them ) and a really good flavor, I guess from proofing in the fridge overnight. But the texture in the center when we cut them was like a really good slice of bread. Not the craggy, hole-ly texture typical of an English muffin. What kind of texture should I expect from this recipe?
Excellent flavor but did not get the “craters” – maybe too much flour?
Didn’t matter they were devoured quite fast!
Would making this with all water change the outcome much? My breastfeeding infant may have a dairy intolerance. We typically only use raw dairy but I think he’s reacting. Thanks!
I think you could, but taste and texture MIGHT change a bit. Try it out and see!
Hello, can I still use my bread machine to mix and knead it for me?
Thank you for all the videos and info.
Yep!
What would you recommend for an egg replacement? One of my children has a severe egg white allergy. Thanks!
I have no idea. You could google it to see what a good egg substitution is for baking, but I don’t know. You may be able to just omit it completely.
Would this recipe work for English muffin bread also?
I’ve never heard of English muffin bread – just English muffins.
What are the weights for the ingredients?
I don’t weigh my ingredients. Here’s the reason why: https://youtu.be/F57OMGIjD9o?si=soZ_0jSgJQBKzDeA