This was quite fun! I haven’t truly made bread from scratch before, but I’ve made beer bread or ones using a bread machine. I chose to make Whole Wheat English Muffins post finals and as a study break before my next one. Making bread dough from scratch is actually cathartic even if it’s a bit of a waiting game. I got to properly knead dough to add air to it to make it light and fluffy, while also stretching out the gluten strands to give it its texture, and also “punch” it down to remove the extra air after it rises. The key is to stretch out the dough and not to pound it. (Check out The Kitchn‘s guide for exactly how to properly knead dough.) I saw a recipe for homemade English muffins in Real Simple this winter, but I’ve had a big store-bought batch hanging out in my freezer. Even though these are technically dairy-free, they’re still fluffy and just like English muffins are their signature time in the skillet. I also didn’t have cornmeal for the bottom, but never fear! Just be a bit more weary when cooking the bottom since the cornmeal doesn’t act as a buffer.
Ingredients (makes 12 muffins).
- 1/2 c warm water
- 1¼ t dry active yeast
- 2 T light brown sugar, unpacked
- 1 T coconut oil, melted *
- 1/2 c unsweetened almond milk, warmed *
- 2 c whole wheat flour
- 1 c flour
- 1/4 t salt
* NOTE: I realized as I was making this that I didn’t have butter or milk. Swap with whatever you have, but make sure the oil is melted and warm, but not hot. Same goes for the water and milk; it should be gently warmed, but not scalding hot.
- Add warm water to a bowl and sprinkle with yeast. Let sit for 5 min; bubbles should form. Meanwhile, sift together flour and salt. Set aside.
- Stir in sugar, melted coconut oil and almond milk to the yeast mixture. Mix well. Fold in sifted flour so a sticky dough forms.
- Lightly flour a clean surface and knead dough for about 7-10 min or until dough is smooth, elastic and no longer sticky. Transfer ball of dough to an oiled bowl, cover with a clean dish towel and let rise for 1 hour; dough should double in size.
- In the same bowl the dough rose, push your fist gently and firmly down in the center of the dough. Fold in the edges to make a deflated ball of dough.
- Transfer dough to a lightly floured surface. Cut dough into quarters. From each quarter, roll dough into three balls. Place the 12 balls of dough a baking sheet lined with parchment paper. Press down and flatten each ball of dough so it’s about 1″ thick. Cover with again with a clean dish towel and let rise again for 30 min.
- Heat a lightly greased skillet over medium-low heat. Cook 6 min total — 3 min per side so English muffins are browned. Transfer to wire rack when done and re-grease pan with coconut oil cooking spray between batches.
- I noticed my stove heated up really fast; I reduced the cooking time and the heat. Adjust as needed.
- Cool English muffins on a wire rack. Store in the fridge for up to 1 week or freeze for up to 3 months.
Inspired by Real Simple‘s “Honey Whole-Wheat English Muffins” and adapted from Darth Vegan‘s “English Muffins.”
Nutrition for 1 English muffin.
123 calories • 1.6 g fat (12%) • 24.8 g carbs (78%) • 3.4 g protein (11%) • 2.3 g sugar
These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.