How To make Four Grain English Muffins

How to make Proper Traditional Authentic English Muffins

This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!

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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.

To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!

I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.

Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.

The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.

This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.

Make a big batch and after they have cooled to room temp you can keep them in the freezer.

I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!

Recipe:
Oven temp: 175c on bake mode

500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt

Total dough weight: 893g

WHOLE WHEAT ENGLISH MUFFIN - NO OVEN ENGLISH MUFFINS - ENGLISH MUFFIN WITH WHOLEGRAIN FLOUR

How to make whole wheat English muffin, brown flour english muffin, wholegrain english muffin


















































#WHOLEWHEATENGLISHMUFFIN#ENGLISHMUFFIN#BROWNFLOUR

Wholewheat English Muffins Recipe in The Bread Kitchen

This wholewheat English Muffin recipe is easy to follow. Split them in half, toast, spread with butter and top with jam, cheese or a poached egg. Written recipe at

Whole Wheat English Muffins - Easy!

Make whole wheat English Muffins using the dough cycle of your bread machine. Healthy alternative for white flour Hamburger rolls. They are the perfect size. Bar-B-Que does not soak through these robust muffins.

I like to make these home made rolls ahead of time and freeze them. When I want to have some friends over to hang out on the patio, I make some Bar-B-Que in the crock pot or put some burgers on the grill. The rolls thaw out in about an hour.

They are easy to make, the dough cycle of your bread machine does most of the work. Active working time, about 40 minutes.

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If you are interested in other whole wheat flour recipes using the dough cycle of your bread machine, try these:

Whole Wheat Bread:
Whole Wheat Pita Bread:

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RECIPE:

Whole Wheat English Muffins

3 Tbs Butter, Room Temp
1 Cup Milk, Room Temp
1/4 Cup Water, Room Temp
1 Egg, Room Temp
2 1/2 Tsp Active Dry Yeast
3 Tbs Sugar
3/4 Tsp Salt
3 Tbs Gluten
3 1/2 Cups Whole Wheat Flour (White)
Corn Meal

Put the ingredients into a bread machine and start the dough cycle option. Carefully monitor the first 5 minutes of the dough cycle to ensure that all of the ingredients are incorporated into the dough ball and that the dough has the proper moisture content. You may have to add a small amount of flour or water.

Dust cookie sheets with corn meal. After dough cycle is finished, put the dough onto a floured surface. Use a rolling pin to roll the dough to about 1/2 inch thickness. Cut into 4-in. circles. Cut 7-8 muffins from dough. Make 3 balls out of remaining dough and roll into 4 inch circles. Place muffins on cookie sheets. Cover with towel. Allow to rise until doubled, 45min to 1 hour.

Place in a frying pan on med/high heat. Cook for 3 minutes per side, until nicely browned. To serve, split with a fork and toast.


RECIPE NOTES & HINTS:

For best results, use whole wheat white flour. In most larger grocery stores, you will often find 2 kinds whole wheat flour, red or white. I prefer to use the white whole wheat flour (milled from hard white winter wheat) for breads, rolls, cakes, pie crust and pita bread. It is lighter in color and has a milder flavor. The red wheat flour (milled from red wheat) is darker and courser. I prefer to use it for whole wheat pancakes.

The reason you may have to add more water or flour at the beginning of dough cycle is because different brands of flour will absorb more or less moisture. After you have a little experience, you will know how the dough ball should feel and look.

The ideal temperature to raise dough is around 90 degrees (Too hot will kill the yeast.... that's around 120 degrees).

A 28 inch totmato can with one end removed works great for a cutter.

English Muffins | Basics with Babish

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Bread Machine English Muffins || Cheaper and Healthier Than Store-Bought!

Don't pay high prices for English muffins! Make your own with these easy and healthier Bread Machine English muffins!


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