Whole Grain English MuffinsJul 28 2011 by
One of the things I’ve had difficulty finding in the market here in CA is organic, not a lot of added ingredients, whole grain bread. I’m not sure why. I guess I was just spoiled by the Whole Foods super store that we had in Naperville, IL that had it’s own in-house bakery. Going to the bakery department was an event in itself. The aroma drew you to it. The glass cases filled with so many wonderful choices…but I digress. Anyway, I decided it was time to take matters into my own hands and make my own bread. These Whole Grain English Muffins are just what I was looking for. They aren’t as filled with “nooks and crannies” as that popular brand sold everywhere but they also aren’t full of chemicals, genetically modified grains and other unnecessary and unhealthy ingredients. They are perfect topped with peanut butter, fresh fruit spread or even as mini pizzas.
- 1/4 cup warm water
- 1 tbsp active dry yeast
- 1 tsp raw honey or coconut nectar
- 3 1/2 – 4 cups whole wheat pastry flour
- 1/2 cup oat flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 egg
- 1 1/4 cups warm lowfat milk
- 2 tbsp pasture butter, melted
- cornmeal for rolling out the dough
- In a small bowl combine the water and honey. Stir to dissolve. Sprinkle the yeast over the top and let stand until foamy, about 10 minutes.
- Combine 2 cups of the whole wheat flour, baking soda and the salt in a large bowl or in the bowl of a stand mixer. Pour in the egg, milk, butter and yeast mixture. Mix until creamy.
- Add in the oat flour and the the remaining whole wheat flour 1/2 cup at a time until you have a soft looking dough that holds together. You may not need all of the whole wheat flour but I usually end up using all 4 cups.
- Place the dough onto a floured work surface and knead at least 5 minutes or knead the dough in your stand mixer until it is smooth and elastic.
- Place the dough into a clean greased bowl (I use the little bit of butter left in the bowl that I used for melting the butter that was mixed into the dough) and cover with a towel or plastic wrap.
- Let the dough rise until doubled, about 90 minutes.
- Sprinkle your work surface with cornmeal. Place the dough onto the the cornmeal and sprinkle the top with cornmeal.
- Roll the dough to about 1/2 inch thick. Use a cookie cutter or upside down jar or drinking glass to cut out muffins about 3-4 inches in diameter.
- Heat a large griddle or skillet over medium heat. Place the muffins onto the dry skillet and let them cook about 8-10 minutes on each side. If they appear to be browning too quickly turn the heat down to low. You need time for the inside to cook as well.
- Cool on a wire rack.
Makes approximately 16 muffins.
Serving size 1 muffin.
Nutrients per serving: Calories: 147.5, Cal. from Fat: 24, Total Fat: 2.5g, Sat. Fat: 1g, Carbs: 26.5g, Fiber: 4g, Sugars: 1.5g, Protein: 5.5g, Sodium: 209mg, Chol: 14mg
Leftover muffins can be stored in an airtight container at room temperature for up to 1 day (there are no preservatives after all!) and up to a 2 weeks in the fridge. You can also freeze them for up to 6 months.