Whole Wheat English Muffins with Fresh Milled Flour

Whole wheat English muffins made with freshly milled flour are quick and simple to make!  The whole grains retain more nutrients, fiber, antioxidants, and vitamins compared to refined flour along with store bought wheat. The fresh milling preserves the bran, germ, and endosperm, providing better digestion, stable blood sugar, and overall heart health benefits. This whole wheat version of English muffins is perfect with homemade jam, eggs benedict, or as a delicious breakfast sandwich!

Looking for whole wheat sourdough English Muffins made with a sourdough starter? Check out this recipe: Homemade Sourdough Whole Wheat English Muffins.

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Is fresh milled flour really healthier?

Yes, fresh-milled flour is generally considered healthier because it retains more of the nutrients found in whole grains, such as fiber, vitamins, minerals, and antioxidants. When flour is freshly milled, it hasn’t undergone the refining process that strips away many of these nutrients. Additionally, the freshness helps preserve the oils in the germ, which can be lost in store-bought, processed flours. This makes fresh-milled flour a more nutritious option for baking and cooking.

Is fresh milled flour the same as whole wheat flour?

No, fresh-milled flour is not exactly the same as store-bought whole wheat flour. Fresh-milled flour is ground right after harvesting and retains more nutrients and oils, while whole wheat flour is processed and may lose some of these nutrients over time.

• Fresh-Milled Flour: Because it’s freshly ground and the oils in the germ are intact, fresh-milled flour contains higher amounts of healthy fats, vitamins (like vitamin E and B vitamins), and antioxidants that are often lost in the processing and storage of store-bought flour. It also has more fiber and minerals since all parts of the grain are preserved.
• Store-Bought Whole Wheat Flour: While still nutritious, it may lose some of its nutrient content during storage. The germ contains healthy oils, but over time, these oils can go rancid, reducing the freshness and nutritional value of the flour.

Equipment

3″ cookie cookie cutter

Large bowl

Cast iron skillet or a nonstick skillet

Rolling pin

Rubber spatula

Ingredients for Homemade English Muffins

• 3 1/4 cups (425g) freshly milled whole grain flour (white hard wheat or red hard wheat)  
• 1 tablespoon honey (21g)
• 1 packet (2 ¼ teaspoons) active dry yeast or instant yeast
• 1 teaspoon salt (5g)
• 1 1/4 cups (300g) warm milk (110°F/45°C)                                                                        
• 1 tablespoon butter (melted) or olive oil
• 1 1/2 teaspoon baking soda (6g)
• 1/2 teaspoon baking powder (2.3g)
• Cornmeal for dusting (optional)

Homemade English Muffin Recipe

• Activate the yeast: In a small bowl, combine warm milk and pinch of sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.

• Mix dry ingredients: In a large mixing bowl, combine the milled whole wheat flour, honey, and salt.

• Combine wet and dry ingredients: Once the yeast mixture is ready, add it to the flour mixture along with the melted butter (or olive oil). Stir to combine until you form a sticky dough.

• Knead the dough: On a lightly floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky. Or knead with a stand mixer for about 5 minutes.
• First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 2 hours, or until it doubles in size.

• Shape the muffins: After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thickness. Using a round cutter (a biscuit cutter or a drinking glass works well), cut out circles of dough. You can re-roll the scraps to make more muffins.

• Second rise: Place the muffins on a parchment-lined baking sheet or surface sprinkled with cornmeal. Sprinkle the top of the dough with cornmeal as well. Cover with a towel and let them rise at room temperature for 30-40 minutes.

• Cook the muffins: Heat a griddle or large skillet over medium-low heat. Sprinkle it lightly with cornmeal (optional). Place the muffins on the griddle, making sure not to overcrowd them. Cook for 5-7 minutes on each side, turning carefully, and cooking until golden brown and cooked through. You may need to adjust the heat to prevent burning, as the muffins should cook through without browning too quickly on the outside.
• Cool and serve: Allow the muffins to cool on a wire rack before splitting them open. Enjoy with butter, jam, or your favorite toppings!
• Storage: Store in an airtight container for about 4 days.

Tips:

• For an authentic texture, split the muffins with a fork instead of cutting them with a knife to maintain the nooks and crannies inside.
• If the muffins are cut too thick they will take longer to cook. Once they have been cooked on the stovetop and if it looks like they still need some time, they can be baked for an additional 5 to 10 minutes in a 350 degree oven.
• The addition of a bit of baking soda and baking powder helps create a softer texture in the whole wheat dough.

Enjoy your whole wheat English muffins!