If a good English Muffin is nothing else, it is elusive, especially if you have your heart set on the famous nooks and crannies of Thomas’ fame. This recipe is close, but don’t expect perfect puddles of butter on your from-scratch whole wheat English Muffin. Remember, they are from-scratch and they are whole wheat. However, this recipe is about as close as I could get. They are still quite tasty with the crispy, chewy goodness an English Muffin should have. That said, if someone out there knows the trick to bigger, deeper nooks and crannies, I AM ALL EARS! You can find me over at Homestead Chronicles!
Eddie & I have come to enjoy these English Muffins as pre-made, frozen breakfast sandwiches with egg, cheese and sausage that we can reheat on the run. I also enjoy the cinnamon raisin version with peanut butter and jelly for a quick bunch.
Remember, just like any other English Muffin, you want to split these with a fork to optimize the nooks and crannies . . . or split with a bread knife for a smoother surface.
- 1 ½ cups water (about 100-110°F)
- 2 ½ teaspoons instant yeast
- 3 ¾ cups freshly ground hard white wheat flour
- 1 tablespoon vital wheat gluten
- 2 tablespoons sugar
- ¼ cup dry (powdered) milk
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- ¾ cup coarsely ground oats or oat flour
- 1 egg beaten
- 3 tablespoons honey
- 2 tablespoons softened butter
- Cornmeal or semolina for dusting
- Optional ingredients (as shown in photos):
- ½ cup raisins
- 1 tablespoon cinnamon
- Grind wheat berries and allow to cool overnight or flash cool for 10 minutes in the freezer.
- Whisk together the flour and wheat gluten and set aside.
- Add yeast and warm water to mixer bowl and stir to dissolve. If using active dry, allow to sit a few minutes to activate.
- Add sugar, dry milk, baking powder, and salt to the bowl.
- Add flour mixture (holding back about a cup), oats, honey, butter, and beaten egg.
- Add optional raisins and cinnamon.
- Turn mixer on low and knead 6 to 8 minutes. Dough should be shiny, stretchy, and a bit sticky. Add the remaining flour only if needed after a 5 minute rest.
- Use a rubber spatula to shape the dough (still in the bowl) into a rough ball.
- Cover and let rise about 1 ½ - 2 hours.
- Prepare two cookie sheets with parchment paper.
- Prepare a saucer or small shallow pan with cornmeal or semolina and set aside.
- Roll the dough out of the bowl onto a lightly oiled work surface. Using an oiled rolling pin, spread the dough about ¾ inch thick (don’t try to pop out the bubbles as they contribute to better nooks and crannies) and cut with a lightly oiled 2 – 2 ½ inch biscuit cutter (square makes for less leftover dough).
- Lay each muffin in the cornmeal or semolina saucer and press gently. Turn the muffin over and repeat, then transfer to cookie sheet.
- Cover and let rise in a warm place for about 30-45 minutes until about 1” thick. (They will rise a little more while browning on the griddle.)
- Preheat oven to 350°F.
- Lightly oil a griddle or heavy skillet with butter spray.
- Place the muffins on the cold griddle and turn the heat to medium high (about 350°F) so they heat slowly and have a chance to rise a bit more. Cook the muffins on both sides until the golden brown and the edges are dry (about 6-8 minutes per side).
- Return the muffins to the cookie sheet and bake at 350°F for 10 - 12 minutes until the inside temp reaches 200°F.
- Place on a cooling rack until cool. Enjoy now or bag & freeze to use later.
- Split these with a fork to optimize the nooks and crannies . . . or split with a bread knife for a smoother surface.
I hope your family enjoys these as much as we do! Be sure to let us know how this worked for you!