WHOLE WHEAT ENGLISH MUFFINS WITH SOURDOUGH STARTER | My Favorite quick and healthy breakfast!
These whole wheat sourdough English muffins are soft and chewy on the inside, crisped to perfection by the dutch oven on the outside. I love making these when I don’t have time to make a whole loaf of bread, because they are so easy to whip up the night before for the next day’s breakfast. Serve them with honey butter and fried eggs for a delicious and hearty meal.
Find the printable recipe here!
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WHOLE WHEAT ENGLISH MUFFIN - NO OVEN ENGLISH MUFFINS - ENGLISH MUFFIN WITH WHOLEGRAIN FLOUR
How to make whole wheat English muffin, brown flour english muffin, wholegrain english muffin
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Heartwarming Homemade English Muffins | Dorie All Day
Sure you can buy good English muffins at the supermarket, but homemade ones have a beautifully developed wheat flavor with gentle hints of sourdough. They toast brilliantly and have that satisfying bit of extra chew. Dorie's version is cooked on a griddle, finished in the toaster, and slathered with butter and jam. Yum! GET THE RECIPE ►►
PREP TIME: 4 hours
COOK TIME: 4 minutes
MAKES: 12
INGREDIENTS
1 cup (240 milliliters) warm water
1/2 cup (120 milliliters) milk, at room temperature
2 tablespoons flavorless oil, such as canola
3 3/4 cups (510 grams) all-purpose flour, plus more for dusting
2 tablespoons sugar
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons instant dry yeast (such as Saf, Fleischmann’s, or Red Star)
Cornmeal, for dusting
Butter, for griddling
Butter and/or jam, for serving
Excerpted with permissions from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
The Model Bakery’s World-Famous English Muffins
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Watch this and more baking and pastry videos at
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BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe
✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!
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✨INGREDIENTS:
1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper
TIME STAMPS:
0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro
100% Spelt Sourdough English Muffins | Ancient Grains Bake With Me
If it’s not sourdough I just don’t feel good after I eat it! This how I make English muffins more digestible for my wheat sensitive gut.
#spelt #sourdough #sourdoughstarter #sourdoughrecipe #sourdoughbaking #englishmuffin #englishmuffins
Sourdough Spelt English muffins recipe:
✨1.5 cups milk (I use raw and I do not scald it)
✨2 tbsp oil (I use olive, but have also used avocado - it just needs to be liquid at room temperature)
✨510 g white spelt flour
✨2 tbsp sugar
✨1.25 tsp salt
✨1/4 cup or 60 grams, or just a big scoop sourdough starter
Mix dry ingredients together in mixer. Mix wet ingredients together, including starter, and add to mixer. Mix on medium low to combine, then mix on high for one minute.
Look for dough to come away from sides of bowl or at least be easily scraped away with a spatula. It should be quite wet without being unworkable.
Let ferment on counter for 4-8 hours. Shape immediately or move to refrigerator overnight (8-12, or more hours).
Remove from refrigerator and divide into 12 equal pieces. Roll into balls and let proof at room temperature until puffy, 2-4 hours.
Heat non stick pan over low and brush with butter.
Cook muffins 7-9 minutes per side until nicely browned, pushing down firmly on the second side.
Let cool completely before forking open and enjoying with jam, as a breakfast sandwich, with a burger, etc!