Wholewheat english muffins
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Wholewheat english muffins
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A recipe to make wholewheat English muffins.
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Ingredients
- 200 g all-purpose flour or white bread flour
- 100 g whole wheat / Nutty wheat flour
- 10 g instant dry yeast 1 sachet
- 1 tsp salt
- 15 g butter room temperature and cut into small pieces
- 15 g castor sugar
- 1 large free-range egg
- 160 ml milk at room temperature
- 2 Tbsp fine polenta or semolina
Instructions
- Place the flour, salt, sugar, butter, and yeast into the bowl of the Breville 800 Class Mixer with the paddle attachment.
- Lightly beat the egg and milk together and add it to the flour and mix slowly until it forms a soft dough.
- Replace the paddle attachment with the dough hook and knead the dough for 10 minutes.
- Place the dough ball into a lightly greased clean bowl and cover it with cling film. Set in a warm place to prove for about 1 hour to 1 ½ hours and until the dough has doubled in size.
- Roll the dough out onto a lightly floured surface to about 1.5cm thick. And allow it to stand for 15 minutes to relax. Using an 8.5cm – 9cm straight-sided cookie cutter, cut out 8 muffins. You may need to re-knead the last bits to make the 8th muffin.
- Line a baking sheet with non-stick baking paper and sprinkle lightly with 1 tablespoon of the polenta. Place the muffins on this allowing space in between. Sprinkle the other tablespoon of polenta over the top. Return to a warm spot for another 30 – 40 minutes to rise a little more.
- Heat the Breville nonstick frying pan to 8 (medium-low), and then cook 6 of the muffins at a time with the lid on for about 10 minutes a side. They are ready when they are brown on both sides and cooked through.
- Serve them toasted with butter and jam.
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