These fluffy hearty whole wheat english muffins make the perfect high fibre breakfast! Adapted from my traditional english muffins recipe, they require an overnight rise but are so easy to put together and 100 times better than the grocery store version.
In a large mixing bowl add the whole wheat flour, yeast, and salt. Mix briefly.
In a separate small bowl, melt vegan butter for 15-20 seconds in a microwave until completely melted. Then add milk and 1/2 cup water and microwave for another 10-15 seconds until it's lukewarm. DO NOT OVER WARM- it will kill the yeast once mixed in. If it's warmer than lukewarm, allow to cool slightly before proceeding to the next step.
Add the wet ingredients to the dry and mix using your hands until a soft slightly sticky dough is formed. All brands of whole wheat flour are slightly different, you may need an additional 2-3 tsp water to make a soft dough. Knead it for 5 minutes. Initially the dough is slightly tough but as you knead it will soften.
Scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Let sit at room temperature or slightly warmer than room temperature (for best rising) for a minimum of 8-12 hours.
The next morning, the dough will have almost doubled in size. Turn it out onto a floured surface. Roll it out to half inch thickness.
Using a 3-inch cookie cutter dusted in flour, cut out rounds, dust both sides with flour to prevent them from sticking and transfer them to another a baking tray lined with parchment. Be sure to leave 1 inch space between them.
Cover the muffins with plastic wrap and a tea towel and let it rest for 45 minutes. After 45 minutes, the english muffin rounds will have puffed up a bit.
Heat a large nonstick frying pan over medium-low heat with lid on. The lid is essential in order to create steam to cook the english muffins. Sprinkle english muffins with corn meal on top and on the bottom once flipped.
Using a flat spatula or your hands (be careful not to press too hard on them) carefully move over the english muffins onto the non stick frying pan and cover with a lid to create steam. Leave at least 2 inches between each muffin. You may need to cook them in 2-3 batches depending on the size of your pan.
Cook on this side for about 4-5 minutes until golden on one side. The steam created with the lid on will help the muffins rise and cook through fully. Flip over and cook on the other side for another 2-4 minutes until slightly golden.
Cool down for 5 minutes and eat fresh or for the best crunch, toast them in the toaster and top either your favourite spreads. Store for 1-2 days at room temperature, in the fridge for up to a week or freeze for up to 2-3 months.
Ingredients
Directions
In a large mixing bowl add the whole wheat flour, yeast, and salt. Mix briefly.
In a separate small bowl, melt vegan butter for 15-20 seconds in a microwave until completely melted. Then add milk and 1/2 cup water and microwave for another 10-15 seconds until it's lukewarm. DO NOT OVER WARM- it will kill the yeast once mixed in. If it's warmer than lukewarm, allow to cool slightly before proceeding to the next step.
Add the wet ingredients to the dry and mix using your hands until a soft slightly sticky dough is formed. All brands of whole wheat flour are slightly different, you may need an additional 2-3 tsp water to make a soft dough. Knead it for 5 minutes. Initially the dough is slightly tough but as you knead it will soften.
Scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Let sit at room temperature or slightly warmer than room temperature (for best rising) for a minimum of 8-12 hours.
The next morning, the dough will have almost doubled in size. Turn it out onto a floured surface. Roll it out to half inch thickness.
Using a 3-inch cookie cutter dusted in flour, cut out rounds, dust both sides with flour to prevent them from sticking and transfer them to another a baking tray lined with parchment. Be sure to leave 1 inch space between them.
Cover the muffins with plastic wrap and a tea towel and let it rest for 45 minutes. After 45 minutes, the english muffin rounds will have puffed up a bit.
Heat a large nonstick frying pan over medium-low heat with lid on. The lid is essential in order to create steam to cook the english muffins. Sprinkle english muffins with corn meal on top and on the bottom once flipped.
Using a flat spatula or your hands (be careful not to press too hard on them) carefully move over the english muffins onto the non stick frying pan and cover with a lid to create steam. Leave at least 2 inches between each muffin. You may need to cook them in 2-3 batches depending on the size of your pan.
Cook on this side for about 4-5 minutes until golden on one side. The steam created with the lid on will help the muffins rise and cook through fully. Flip over and cook on the other side for another 2-4 minutes until slightly golden.
Cool down for 5 minutes and eat fresh or for the best crunch, toast them in the toaster and top either your favourite spreads. Store for 1-2 days at room temperature, in the fridge for up to a week or freeze for up to 2-3 months.
