Whole Wheat English Muffins

Wowsa, it’s beautiful outside today. My car clocked the temperature at 29C. While I know it isn’t that hot and my car is black it’s still a beaut day!

I am in full blown project mode. With the house closing date just around the corner I decided to start to reupholster our ugly furniture! I had originally intended to wait until we moved in, but in hind sight and mid way through the project I am glad I didn’t. It’s way more time consuming than I had originally anticipated. Who would have though a little chair could have so so so many staples. My god, my hands are killing me. My entire hand might as well be a callus. Ew! gross thought. Sorry about that! Any who, I’ll definitely be doing a post on my reupholstering project once it’s said an done.

I’m off to look at fabric tonight with E. Hopefully we find what were looking for- something neutral, durable, stain resistant and reasonably priced. Hello fabric land, here we come!

Anywho, on to the good stuff. But first, I feel like a warning is required. This is not a paleo post, nor is it a paleo recipe. It does contain gluten and it is damn good. I’d like to introduce you to the whole wheat english muffin. Back in my pre paleo days, I made a batch of these a week. E’s been bugging me lately to restock our supply and so I did.

Again, my goal to reduce the packaged food that E and I purchase, paired with the outrageous cost of english muffins fueled my desire to embark on homemade english muffins. And, I am happy to say it was a success!

Ingredients

  • 1 cup milk; warm until just bubbling (I used almond milk)
  • 2 T honey (sugar works too)
  • 2 1/2 t. active dry yeast
  • 1 cup warm water; just barely warm to the touch
  • 1/4 cup butter or coconut oil; melted
  • Approximately 5 cups of whole wheat flour
  • 1 cup of all purpose flour
  • 1 t. sea salt

Directions

  1. Combined the warm milk and honey in a bowl. Stir until honey is dissolved. In a separate bowl, dissolve the year in the warm water. Let sit for  approximately ten minutes, or until it appears creamy.
  2. In your mixing bowl, combine the yeast with the honey and milk. Add in the butter/oil and three cups of flour. Attach the dough hook and beat at a low speed until almost smooth. Add flour by the half cup until the dough begins to take shape. The dough will have the right amount of flour when it pulls into a ball and cleans the side of the bowl.
  3. Move the dough to a greased bowl, cover and let rise until doubled in size. It will take approximately an hour.
  4. Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface. Cut the dough into twelve pieces. Roll each piece into a ball and place on the waxed paper, leaving a three inch space between the muffins. Slightly flatten each round and sprinkle with cornmeal. Cover with a towel and let rise for 30 minutes.
  5. While waiting for the dough to rise, preheat the oven to 350F. Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle. Cook until a deep golden brown, approximately five to seven minutes per side. Once done, place on a baking sheet and bake for 5 minutes or until edges feel firm.
  6. Cool on wire racks, and toast before serving.

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One thought on “Whole Wheat English Muffins

  1. Pingback: eggs benedict fit for a paleo «

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