|Baked 100% whole wheat English muffin|
I've been making many batches of English muffins, trying to find a way to make them out of 100% whole wheat flour while fitting making them in around the workweek, housework-filled weekends, etc. I think I've got it. I started with the recipe in King Arthur Flour's Baker's Companion book, which doesn't seem to be currently posted on their website. With extensive modification, here's the recipe I came up with.
We grind our own whole wheat flour from hard, red wheat berries in a Wolfgang Supreme wheat grinder. We also bake a lot of bread, so tend to be able to use small amounts of yeast and still have breads rise well in our kitchen.
If I make the starter on Thursday evening, I have batter ready to bake on Saturday morning.
Whole wheat English muffin recipe
First evening, make starter:
1-1/2 c. (6.25 ounces) freshly ground whole wheat flour
1/8 tsp. yeast
3/4 c. water
Cover and let stand overnight (or as long as 24 hours or so).
The next evening, make the dough:
Put into a large mixing bowl:
All the starter
1-3/4 c. (7.25 ounces) 100% freshly ground whole wheat flour
2 tbsp. cornstarch
1 tsp. salt
2 tsp. baking powder
2 tbsp. agave syrup (or honey)
2 tbsp. melted butter
3/4 c. whole milk
Mix thoroughly until a very soft, rather wet battery-dough is formed. Cover and let stand overnight (or as long as 24 hours or so.)
The next day, bake the muffins:
Preheat oven to 350F. Line a baking sheet with parchment paper; lightly grease English muffin rings; I use this recipe to make 8 muffins, but they're rather big--I think you could make 10 or more smaller ones. Put the rings on the baking sheet, and fill with the batter. Cover with another sheet of parchment paper and put another baking sheet on top. Let stand at least 30 min., or until they're filling the rings in a bit. If you use more rings and let them stand for longer, they should have larger holes in them.
Put in the oven (still with the parchment paper & top baking sheet on them) and bake for about 25 min.