Light Wheat English Muffins
 
 
English Muffin with a mix of wheat and white flour
Author:
Recipe type: Bread
Serves: 12
Ingredients
  • ¼ cup warm water
  • 1 package dry yeast (or 1 Tablespoon)
  • 1 cup whole wheat flour
  • 2 cups white flour
  • 1 teaspoon salt
  • 1 cup milk
  • 3 Tablespoons oil
  • 1 Tablespoon honey or sugar
  • 1 egg
  • cornmeal as needed
Instructions
  1. Sprinkle yeast over warm (about 105 degree F) water and let stand until foamy, about 10 minutes.
  2. In a large bowl, mix fours(s) and salt.
  3. In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
  4. Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in the remaining dry ingredients.The dough will be soft and somewhat sticky. Turn the dough out onto a floured surface and knead for several minutes (about 3 - 5) If necessary add 1 Tablespoon of flour at a time, until you can easily work with the dough. Put the dough in an oiled bowl, cover with plastic wrap or a damp towel. Let it rise in a warm place until double in size. Rising time will vary, but should be about 1 hour.
  5. Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about ½" thick. Cut into approximately 3 inch rounds with a cookie or biscuit cutter (if you don't have one, you can use a tin can, glass or jar lid). Handle as little as possible. Cover the muffins with a towel and let rise 20-30 minutes.
  6. Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side. Then turn and cook another 2-3 minutes until the outsides are golden brown and crusty. The insides shout be soft, but not gooey.
  7. Remove to cooling rack. Cook the rest in batches. (I was able to get all of mine on the griddle.)
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/light-wheat-english-muffins/