English Muffins with Fresh Milled Flour
Homemade Whole Wheat English Muffins taste so soft, chewy, and satisfying! They are made with 100% fresh-milled flour and are quicker than Sourdough English muffins.
Equipment
- 1 grain mill, (I have the canister attachment)
- A set of measuring spoons and cups
Ingredients
Ingredients:
- 2 cups Buttermilk or Homemade milk kefir, *see notes
- 2 Tbsp honey
- 3 Tbsp salted butter, (I used salted but unsalted will work too)
- 2 tsp sea salt
- 4 cups freshly milled hard white flour , (milled from hard white wheat berries)
- 1 Tbsp dry active yeast
Instructions
Directions:
- In a small saucepan, heat the buttermilk* and butter to 80°F (do not overheat as it can curdle). You want warm but not hot buttermilk to activate the yeast. Set aside.
- Run your wheat berries through a grain mill. Measure 4 cups of freshly milled flour into a large mixing bowl.
- Pour in the buttermilk mixture and sprinkle over the yeast. Add the honey and salt, then mix the dough with your hands until it becomes soft and sticky. Cover and rest for 1 hour.
- After the dough has risen, punch it down and refrigerate it covered overnight or for 8-12 hours to create a tangy sourdough aroma. See notes for same-day baking.**
- Bring the dough to room temperature (about 1 hour). Meanwhile, generously sprinkle the work surface with cornmeal. Using a 1/3 measuring cup, scoop out the dough and form it into balls. Flatten them over the cornmeal and sprinkle the tops with cornmeal. Allow them to rise 30-40 minutes uncovered.
- Preheat a large cast-iron skillet over low heat. Gently place 4-5 English muffins into the pan and cover with a lid (from a large pot). Cook them over low heat (number 3 setting on my stove) for 5-6 minutes per side.
- Arrange them on a kitchen towel and let them cool completely before storing.
Notes
- Cultured buttermilk, milk kefir, or soured milk give English muffins a tangy flavor and nook & crannies texture. If the buttermilk curdles when warming, no worries, it can still be used. If using soured milk, you may need to add up to 3/4 cup more of freshly milled flour.
- To cook the same day, after the first rise, shape the dough as instructed and proceed with the recipe. Overnight refrigeration imparts a more complex, tangy flavor, but the buttermilk helps, too.
- Mill about 3-31/2 cups of wheat berries to make 4 cups of fresh milled flour.
- If you're left with extra fresh milled flour, then refrigerate it in a gallon zip-lock bag until needed. Freshly milled flour can go rancid at room temperature.
- Storing Whole Wheat English Muffins: Cool completely before storing in a bread bag or assembling in sandwiches. Homemade English Muffins will keep good for up to 3 days at room temperature.
- Scooping out the dough saves time from cutting and working with scraps.
- For English muffins breakfast sandwiches, I blend two dozen eggs in a blender with one pack of cream cheese, then pour it out onto a sheet pan lined with parchment paper. Bake at 425°F for up to 15 minutes. Then cut into squares.
Nutrition Facts
English Muffins with Fresh Milled Flour
Serving Size
1 English muffin
Amount per Serving
Calories
198
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
12
mg
4
%
Sodium
453
mg
20
%
Potassium
205
mg
6
%
Carbohydrates
34
g
11
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
157
IU
3
%
Vitamin C
0.02
mg
0
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
