Multigrain English Muffins
A hearty & healthy English Muffin made with 4 grains.
large muffins
Ingredients
- 16 oz whole milk (scalded and cooled to 110 °F)
- 3 oz honey (¼ cup)
- 2 ¼ teaspoons dry yeast
- 20 oz unbleached all purpose flour (4 cups, see note)
- 2 oz vegetable oil (¼ cup)
- 2 ½ oz whole wheat flour (½ cup)
- 1 oz wheat bran (½ cup)
- 1 ½ oz old fashioned rolled oats (½ cup)
- 2 teaspoons table salt
- cornmeal (for rolling the muffins)
Instructions
- Combine 16 oz whole milk, 3 oz honey , 2 ¼ teaspoons dry yeast and 3 cups (15 oz) of the all purpose flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.
- Add 2 oz vegetable oil, 2 ½ oz whole wheat flour,1 oz wheat bran, 1 ½ oz old fashioned rolled oats and 2 teaspoons table salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining all purpose flour and knead until the dough clears the sides of the bowl and clings to the hook. Knead the dough for 2-3 minutes. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
- Transfer the dough to a lightly oiled bow, turning once to coat the dough. Cover the bowl and set it aside at room temperature until double in volume, about 1 - 1½ hours.
- Turn the dough from the bowl and knead briefly to form a smooth ball. Generously sprinkle your work surface with some of the cornmeal. Place the dough on the cornmeal and lightly sprinkle the top with flour. Roll the dough to ½” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins.
- Place the muffins on an ungreased baking sheet with the cornmeal coated side down. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.
- Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so the muffins don't burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.
- The muffins freeze very well.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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