I have always loved having an English muffin sandwich for breakfast. I also loved making English muffin mini pizzas for dinner. I love them even more now, because I make homemade whole wheat English muffins. The store bought kinds don’t have much of a taste and their texture kind of feels like rubber. I wonder what they add to them to make them last so long?
Homemade whole wheat English muffins on the other hand actually have a taste and it is so yummy and the texture is so much better. They are very easy to make….I can’t believe I haven’t been making them sooner. I promise once you make these, you will never buy them from the store again!!
Since we started eating real food, whole wheat English muffins are one of the breads I make twice a month. They do not take very long to make and after they are done and cool, I put them in a freezer bag and keep them in the freezer. My family loves them, because it gives them another quick option for a breakfast food before school. All you need to do is defrost the whole wheat English muffins a little bit before so you can cut them and then toast them lightly…add a fried egg and a little spinach/kale, grab a fruit for a side and you have a great breakfast to start out your day!!
I found this Whole wheat English muffin recipe in a Betty Crocker cookbook. I have modified it so that it will fit our real food life style. There used to be shortening in it but I changed it to coconut oil instead. I also grind popcorn to use as the corn meal. I double this recipe so that I have more whole wheat English muffins to freeze. You can make these all whole wheat…they do tend to be flat when it is all whole wheat so I end up putting at least a cup of white flour in it and they raise a little better. The next time I make them I am going to try them 100% whole wheat again, just to see how they turn out.
Whole Wheat English Muffins
1 pkg active dry yeast(2 ¼ tsps.)
1 cup warm water (at least 105 to 115 degrees)
3 cups whole wheat flour (I add a ½ cup to 1 cup of White)
¼ cup Coconut oil
2 tablespoons honey
1 teaspoon salt
Dissolve the yeast in the warm water. Add the flour, coconut oil, honey, and salt. I use a pastry blender to break down the coconut oil first and then I stir it until water is absorbed. I have noticed since I started putting coconut oil in it that the dough is stickier and so you may want to reduce the amount of it or put in less water…you may have to tweak it a bit to get it to work. I have just been adding more flour and it has worked fine.
Turn dough onto a floured surface and knead lightly until easy to handle, 5 to 10 times. Roll out dough to ¼ inch thickness (make sure it is thick enough or it will be too thin and look like a pancake). Then cut into circles…I use a lid from a big baking powder jar I get from Costco and it is about 4 ¼ inches wide. It is the perfect size to fit those fried eggs in. Sprinkle ungreased cookie sheet with cornmeal and place the circles 1 inch apart then sprinkle the top with cornmeal. The cornmeal is super important because it keeps the circles from sticking to the cookie sheet, it is easy to get them off to cook and they won’t deflate after they rise.
Cover the circles for about an hour and let rise in a warm place until light and airy. Heat an ungreased electric griddle or skillet to 350 degrees (depending on how hot it cooks). Place circles on the griddle and cook until they are a deep golden brown…which is about 7 minutes per side.
You can now eat your whole wheat English muffins by splitting with a knife and toasting or storing them in a bag in the freezer. They really don’t take that much time and are fun and easy to make! I hope you will enjoy these as much as my family does!