Whole Wheat English Muffins (Full Recipe)

Описание: Fluffy on the inside, crispy on the outside, these english muffins are sure to become a family favorite!

Find the full recipe here: https://www.whatsjueating.com/whole-w...

Or follow below:

Ingredients:
2 ¼ Cups Whole milk
2 Tbsp Honey
2 ¼ Tsp Active Yeast (1 packet)
1 Egg
4 Tbsp Unsalted butter melted
4 ¾ Cups Whole wheat flour (593 g)
1½ Tsp Salt
Semolina flour for dusting

Instructions:
In a small saucepan, warm the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. The yeast should bloom, showing it is active. Whisk in the egg and melted butter.
-Add the flour and salt to the bowl of a stand mixer, fitted with the dough hook attachment. Mix on low speed and then gradually pour the yeast mixture into the flour. Continue to beat on low until all the flour is incorporated, scraping down the sides and bottom of the bowl as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough starts to pull away from the sides of the bowl. It will still be very wet and sticky.
-Scrape the dough into a lightly oiled bowl (Note: A wet hand and oiled scraper will make this much easier) and then spray a little oil over the top of the dough. Cover with plastic wrap and set in a warm place to rise for 45 minutes or until doubled in size.
-Line two baking sheets with parchment paper and generously dust the paper with semolina flour and set aside.
Punch the dough down and turn it out onto a lightly floured surface. If the dough feels too sticky to handle, add in a little more flour and kneed to combine. Shape into a ball and divide it in half. Then divide each half into 8-equal sized pieces, 16 in total, and roll each piece into a tight ball. The best way to do this is by rotating each ball quickly on the counter between your thumb and middle finger, essentially tucking the edges into a seem on the the bottom of the ball and creating tension. Check out 1:23 in video to see how to do this.
-Place the disks on the prepared baking sheets. Sprinkle more semolina flour over the tops and cover with a lint-free towel to rise for another 20 minutes.
-Preheat the oven to 325ºF and heat your griddle or cast iron over medium-low heat. Working in batches of 4, gently lift each disk with a spatula and place it on the griddle. Cook them for about 2 minutes on each side, until lightly browned on both sides. Place the muffins back on the baking sheet and bake them for 10-15 minutes, until cooked through. A probe thermometer should read 200°F when done.
-Transfer the muffins to a rack and let them cool completely.

Enjoy!
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