Whole Wheat English Muffins
2 ½ cup Organic Whole Wheat Flour (325 g)
- 1 tablespoon honey (20 g)
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 ¼ teaspoon instant yeast (7 g)
- 1 flax egg
- ¾ cup warm whole fat milk (185 ml)
Add all of the ingredients in a stand mixer bowl, using the dough hook. Mix everything together and then knead for 5 minutes. The dough will be sticky.
Using a scraper or spatula, scrape the dough into a lightly greased bowl and cover it tightly with a cling wrap. Leave for the dough to rise until double its size, around 1 hour.
Place the risen dough on a working surface and cut it into 8 equal pieces. Form each pieces into a ball and flatten them slightly with your fingers. Place them on a baking tray with a parchment paper and some sprinkled semolina or corn meal. Cover with a cling wrap and leave until they double in size, around 30 minutes.
Note: Lightly flour the working surface if needed, to avoid the dough from sticking.
Heat a pan on medium low heat. Gently scoop the balls, one by one with a flat spatula and place it on the pan. Do them in batches and don't crowd the pan too much, to make it easier to flip them later. Cook for 2 minutes on each side and place them back on the baking pan.
Bake in a preheated oven at 320ºF (160ºC) for 10 minutes or until fully cooked. Place them on a rack to cool.
Gently pull the muffins apart into 2. Toast and enjoy them however you like, sweet (with homemade chia jam!) or savory.
- Note: Use the scoop and level method for measuring flour (if using cup measurement). I'd recommend using scale to be more precise.
Recipe adapted from Elmundo Eats.