Multigrain English Muffins

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4.75 from 4 reviews

Multigrain English Muffins

Eileen Gray

A hearty & healthy English Muffin made with 4 grains.

Prep Time1 30

Bake Time15

Total Time1 45

Servings:16 large muffins

Ingredients

16 oz whole milk (scalded and cooled to 110 °F)
3 oz honey (¼ cup)
2 ¼ teaspoons dry yeast
20 oz unbleached all purpose flour (4 cups, see note)
2 oz vegetable oil (¼ cup)
2 ½ oz whole wheat flour (½ cup)
1 oz wheat bran (½ cup)
1 ½ oz old fashioned rolled oats (½ cup)
2 teaspoons table salt
cornmeal (for rolling the muffins)

Instructions

Combine 16 oz whole milk, 3 oz honey , 2 ¼ teaspoons dry yeast and 3 cups (15 oz) of the all purpose flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.
Add 2 oz vegetable oil, 2 ½ oz whole wheat flour,1 oz wheat bran, 1 ½ oz old fashioned rolled oats and 2 teaspoons table salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining all purpose flour and knead until the dough clears the sides of the bowl and clings to the hook. Knead the dough for 2-3 minutes. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
Transfer the dough to a lightly oiled bow, turning once to coat the dough. Cover the bowl and set it aside at room temperature until double in volume, about 1 - 1½ hours.
Turn the dough from the bowl and knead briefly to form a smooth ball. Generously sprinkle your work surface with some of the cornmeal. Place the dough on the cornmeal and lightly sprinkle the top with flour. Roll the dough to ½” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins.
Place the muffins on an ungreased baking sheet with the cornmeal coated side down. Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.
Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so the muffins don't burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.
The muffins freeze very well.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition