Multi Grain English Muffins Recipes

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MULTI - GRAIN ENGLISH MUFFIN BREAD ( ABM )



Multi - Grain English Muffin Bread ( Abm ) image

I found the original recipe in the 1999 Taste Of Home Annual Recipes. It was sent in to them by Carol Forcum of Marion, Illinois. Due to what I had on hand, a few changes were made to the recipe.And I also converted the way the recipe was written, so it could be used in my bread maker.If you have the above mentioned cookbook, the recipe is on page 111.If you have high humidity in your area ,you might need an additional 1/4 cup of flour.

Provided by Chef shapeweaver

Categories     Yeast Breads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 8

1 1/4 cups warm water (between 75 and 85 degrees )
1 tablespoon sugar
2 cups all-purpose flour (you might need 1/4 cup more)
2/3 cup whole wheat flour
1/3 cup quick-cooking oats
3/4 teaspoon salt
2 1/4 teaspoons bread machine yeast (1/4 ounce package )
1/4 cup cornmeal, divided

Steps:

  • In bread machine pan, add ingredients according to your bread machine's instructions.
  • Set for dough cycle,press button.
  • After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
  • Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
  • Sprinkle top with remaining cornmeal.
  • Cover and let rise in a warm place for 30 to 45 minutes.
  • Bake at 400 degrees for 30 minutes, or until golden brown.
  • Take out of pan and cool on wire rack.

Nutrition Facts : Calories 122.7, Fat 0.7, SaturatedFat 0.1, Sodium 148.1, Carbohydrate 25.5, Fiber 1.9, Sugar 1.2, Protein 3.8

MULTI-GRAIN ENGLISH MUFFIN BREAD



Multi-Grain English Muffin Bread image

Carol Forcum suggests this nutty-tasting loaf. "There's no need to knead the dough, which bakes into a hearty bread with the texture of English muffins," says the Marion, Illinois reader.

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup toasted wheat germ
1 tablespoon sugar
3/4 teaspoon salt
2 cups all-purpose flour
1/4 cup cornmeal

Steps:

  • In a large bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Coat a 9x5-in. loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in prepared pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 93 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.

HOMEMADE MULTIGRAIN ENGLISH MUFFINS



Homemade Multigrain English Muffins image

These homemade multigrain english muffins are so much better than store bought. Multigrain english muffins are incredibly easy to make and no oven needed!

Provided by Judy

Categories     Bread

Time 2h25m

Number Of Ingredients 9

1 cup multigrain cereal mix
1 1/4 cups boiling water ((295ml))
1 envelope active dry yeast (8.75g)
1 teaspoon salt ((5g))
1 teaspoon sugar ((5g))
½ cup plain yogurt ((125g))
3 cups all purpose flour ((about 420g), plus more for dusting)
¼ cup semolina flour
2 teaspoons oil

Steps:

  • In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
  • Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
  • Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
  • Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
  • Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).

Nutrition Facts : Calories 186 kcal, Carbohydrate 36 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 201 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE ENGLISH MUFFINS RECIPE



Homemade English Muffins Recipe image

All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!

Provided by Gemma Stafford

Categories     Breakfast

Time 35m

Number Of Ingredients 6

2 1/2 cups (12 1/2oz /355g) all-purpose flour
1/4 teaspoon instant yeast
1/4 teaspoon salt
2/3 cups (5floz/142ml) milk
1/2 cups (4floz/115ml) water
1 tablespoon butter

Steps:

  • In a medium bowl, add the flour, yeast, and salt. Mix briefly.
  • In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
  • Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See the video about holding back liquid until you get the right consistency of dough).
  • Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
  • The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
  • After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
  • Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
  • Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!

MULTIGRAIN ENGLISH MUFFINS



Multigrain English Muffins image

These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 15

Number Of Ingredients 15

1/2 cup warm water (115 degrees)
1 tablespoon honey
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter, plus more for serving (optional)
2 cups all-purpose flour, plus more for surface
3/4 cup whole-wheat flour
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon coarse salt
2 teaspoons whole flaxseed
1 1/2 teaspoons caraway seeds (optional)
1/2 cup low-fat buttermilk
Vegetable oil, cooking spray
1/4 cup coarse cornmeal
Preserves, for serving (optional)

Steps:

  • Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
  • Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
  • Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
  • Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
  • Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g

MULTIGRAIN MUFFIN



Multigrain Muffin image

Provided by Food Network Kitchen

Time 40m

Yield 12 servings

Number Of Ingredients 13

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
  • Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
  • Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

MULTI-GRAIN ENGLISH MUFFINS



Multi-Grain English Muffins image

Make and share this Multi-Grain English Muffins recipe from Food.com.

Provided by Victoria V

Categories     Yeast Breads

Time 1h25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/4 cup warm water
2 tablespoons yeast
1 teaspoon honey
1 cup oat flour
1 cup soy flour
2 cups whole wheat flour
2 tablespoons flax seeds
1 cup water
1 tablespoon safflower oil
1/2 teaspoon salt
1 tablespoon cornmeal

Steps:

  • Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
  • Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
  • Let rise for 1 hour in a warm place.
  • Bake 350*F for about 25 minutes.

Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8

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