So at 2:30 AM this morning I’d been awake for an hour. It dawned on me that no matter how good the bed felt, I wasn’t going back to sleep. All I was accomplishing by staying there was disturbing my better half. I got up.
After coffee and some Bible study, I still had about three hours before the sun came up so I wandered into the kitchen. There on the counter was a recipe I’d printed out from Savory Simple. Other than the sugar and all purpose flour, it looked like a good starting point for true whole wheat English muffins. Given that I’d ground wheat berries into flour before bed last night I saw no reason to delay.
The flour and a few other ingredients were all I needed.
Following the directions below I combined all the ingredients and started the dough.
After letting them rise, they were briefly grilled in a cast iron skillet.
After grilling and a short stint in the oven they were ready to go.
Great with a scrambled egg on top…
or just a pat of butter.
Enjoy!
- 4 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons instant yeast
- 1 teaspoon baking soda
- 1 3/4 cups whole milk
- 3 tablespoons salted butter
- 1 large egg
- Combine the dry ingredients in mixing bowl and whisk/stir them together.
- Beat egg.
- Heat milk and butter on low heat in a saucepan just until butter melts.
- Remove from heat and stir in honey.
- Add liquid and egg to dry ingredients.
- Run mixer with dough-hook until dough forms a ball. You can alternatively do this by hand.
- Roll out on floured surface to about 1 inch thick and cut out the muffins using a large cookie cutter.
- Place muffins on baking sheet and cover for twenty minutes.
- Heat cast iron, or other non-stick, skillet to medium low heat.
- Cook muffins about five minutes each side until browned. (preheat oven to 325 about now)
- Place in oven for 20 minutes.
- I assume it is from the fresh whole wheat but fifteen minutes left the inside a little too moist.
The nutritional information from the recipe is automatically generated and does not account for true whole wheat. Hence the one below:
This article was first published on February 1, 2015 and was recovered using AI and web.archive.org.
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