So, our oven element decided to have a k-nips (sp?) and go out on Sunday. I had turned it on to pre-heat prior to putting in potatoes for baked potatoes for dinner and Jay and I were sitting in the livingroom when we heard a loud pop from the kitchen. Going in to investigate we discovered the bottom element in the oven had a huge glowing bright orange spot in it and it was hissing and crackling…..so, no baked potatoes for dinner and no baking, so, no making bread and we had just finished the last loaf that morning….hmmmm…..
Anyways, I’ve made English Muffins quite a few times (just not in the last 3-4 years) and decided they would be a good substitute for loaves of bread until the oven is fixed (“come on landlord”…….*tapping foot* :-D).
They turned out just as hoped and were quite a hit with Jay and the wee little man. I shall enjoy some lightly toasted and spread with honey with a cup of tea at 4 o’clock I imagine. 🙂
Whole Wheat English Muffins
Prep time: 2 hours
Cook time: 10-15 minutes
– 1/4 c. boiling hot water
– 1/4 c. cold water
– 1 TB. active dry yeast
– 4 c. Whole Wheat Flour, plus more as needed.
– 2 c. White Flour
– 1 t. salt
– 2 c. Milk
– 6 TB. Oil
– 2 TB. Honey
– 2 Eggs
-Mix hot and cold water and sprinkle yeast on it. Let stand for 10-15 minutes.
-In a large bowl, mix flours and salt.
-In another bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in yeast mixture.
-Add liquid to about half of the dry ingredients and mix well, with a stand mixer or wooden spoon. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
-Turn dough out on a liberally floured work surface and knead for several minutes, sprinkling flour on it if needed to make it workable.
-Put dough in an oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size. Rising time will depend on temperature but allow about an hour.
-Turn risen dough out onto a work surface that has been liberally dusted with flour or cornmeal and pat or roll to about 1/2″ thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 25-30 minutes.
-Heat a cast iron griddle or large skillet over medium-low heat. Using a spatula, carefully transfer muffins to hot griddle, cooking about 5 minutes. Turn the muffins gently so as not to deflate them too much. Outsides should be golden brown and crusty, insides should be soft but not gooey. Sacrifice a muffin or two to check for done-ness.
-Remove to cooling rack as they finish cooking. Cook the rest in batches.
Tip: English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
Variations of this recipe:
Add cinnamon, raisins and a little extra honey. Toasted and then buttered they make a great breakfast meal.
Chocolate chips- I’ve tried it and if I remember right, they were quite tasty. 🙂
Another idea for this recipe: Mini Pizza’s
Whole Wheat English Muffins Recipe adapted from this one.