Honey Whole Wheat English Muffins
 
 
Chewy, nutty, and slightly sweet. The perfect Honey Whole Wheat English Muffin.
Author:
Serves: 8
Ingredients
  • 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
Instructions
  1. Place the flours and salt into the bowl of a stand mixer fitted with the dough hook.
  2. Place the water and milk into a heatproof jug and heat in the microwave for 30 seconds, or until just warm.
  3. Add the yeast, honey and oil to the water and milk, and stir until the honey and yeast and dissolved.
  4. Add the yeast mixture to the flours, and knead on a low speed until everything comes together in a sticky dough.
  5. Set aside to rise for an hour or until doubled in size.
  6. Line a baking sheet with non-stick paper, and sprinkle it very liberally with cornmeal or polenta.
  7. 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.
  8. 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.
  9. 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.
  10. Once all the muffins are toasted on each side, place them into the oven for 10-12 minutes or until they are cooked through.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/04/honey-whole-wheat-english-muffins.html