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Just cooked English muffins for Whole Wheat English Muffins with Fresh Milled Flour.

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 are perfect with homemade jam, eggs benedict, or as a delicious breakfast sandwich!
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Course: Appetizer, Breakfast, Side Dish, Snack
Keyword: bowl, bread, cutter, dough, English, flour, large, skillet, wheat, yeast
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 6
Author: Stephanie

Equipment

  • 3" cookie cookie cutter
  • Large bowl
  • Cast iron skillet or a nonstick skillet
  • Rolling Pin
  • Rubber spatula 

Ingredients

  • 3 ¼ cups (425g) freshly milled whole grain flour (white hard wheat or red heart wheat)
  • 1 tablespoon honey 21g
  • 1 packet 2 ¼ teaspoons active dry yeast or instant yeast
  • 1 teaspoon salt 5g
  • 1 ¼ cups (300g) warm milk (110°F/45°C)
  • 1 tablespoon butter melted or olive oil
  • 1 ½ teaspoon baking soda 6g
  • ½ teaspoon baking powder 2.3g
  • Cornmeal for dusting optional

Instructions

  • Activate the yeast: In a small bowl, combine the 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 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 ½ 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. (See TIPS for best results.)
  • 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.

Notes