English muffins have been my favourite breakfast since I was knee-high to a grasshopper.
And more specifically, I like a wholemeal English muffin. I know a lot of people may well disagree with me on this, but I think that the crunch, and chew and that touch of extra density that those unmilled wheat kernels provide is what absolutes makes the muffin.
I guess that’s just what I want first thing in the morning, something with a bit of heft and chew and grain.
I like to leave the finely milled wheat flours (NEVER bleached please!), for baking with, or sandwiches, or midnight snacking. Or heck, just about any other time.
But when I wake up, and drag myself into the shower (my absolute least favourite task of the day – why do I want to get drenched first thing in the morning?) I need to know there is a substantial and delicious whole wheat muffin waiting for me at the end of it all.
And since this is the year of no-buying-supermarket-bread (I think I’ve mentioned that before), I had to come up with a way to get my fix.
And here it is! You guys, this will totally make your shower worthwhile. It’s chewy, nutty, hefty, and just slightly sweet and aromatic from the honey. Absolutely perfect slathered with salted butter and maybe an extra drizzle of honey, next to that first life-giving coffee of the day.
What’re you eating for breakfast these days?
- 1 + ¼ cups (190g) whole wheat flour
- 1 + ¼ cups (190g) plain flour, plus extra for dusting
- 1 tsp sea salt flakes (1/2 tsp fine salt)
- ⅓ cup (85ml) water
- ½ cup (125ml) milk
- 2 tsp yeast
- ¼ cup (30g) honey
- 1 tbsp olive oil
- cornmeal or polenta, for dusting
- Place the flours and salt into the bowl of a stand mixer fitted with the dough hook.
- Place the water and milk into a heatproof jug and heat in the microwave for 30 seconds, or until just warm.
- Add the yeast, honey and oil to the water and milk, and stir until the honey and yeast and dissolved.
- Add the yeast mixture to the flours, and knead on a low speed until everything comes together in a sticky dough.
- Set aside to rise for an hour or until doubled in size.
- Line a baking sheet with non-stick paper, and sprinkle it very liberally with cornmeal or polenta.
- Once the dough is risen tip it out on to a floured surface, and divide into 8 pieces. Shape them into rough rounds and place on the lined baking sheet. Leave to rise for another hour.
- Once the muffins are very puffy and risen, heat a heavy based pan over a medium heat, and turn the oven on to preheat to 400F/200C.
- Cook the muffins for a few minutes each side in the pan, or until they are well toasted on each side, placing them back onto the baking sheet when they're done.
- Once all the muffins are toasted on each side, place them into the oven for 10-12 minutes or until they are cooked through.