Whole Wheat English Muffin Bread Recipes
WHOLE-WHEAT ENGLISH MUFFINS
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for.
Provided by Melissa Clark
Categories breakfast, brunch, project, appetizer, side dish
Time 35m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
- Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
- Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
- Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
- Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams
WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease 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; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
MICROWAVE ENGLISH MUFFIN BREAD
A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN)
Provided by Larry
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal.
- In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan.
- Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size.
- Microwave on high for 4 to 6 minutes, until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack.
Nutrition Facts : Calories 127 calories, Carbohydrate 25.6 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 216.5 mg, Sugar 1.8 g
WHOLE WHEAT ENGLISH MUFFIN BREAD
The original recipe was from Everyday Cheapskate and called for white flour. I experimented a bit to make it healthier and use whole wheat flour. My kids beg me to make this.
Provided by WYO MOM
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Place all ingredients in a large bowl and mix just until incorporated. I use a Kitchenaid mixer, but it could be done by hand. The dough will be VERY wet and sticky.
- Let it rise until double in size.
- Spoon the dough into two well-greased loaf pans. Let rise in the pans until the dough reached the tops of the pan.
- Bake in a preheated 350 F oven for 40 minutes or until golden brown. Ten minutes before done, brush with melted butter. Cool on wire racks.
Nutrition Facts : Calories 1247.7, Fat 14.6, SaturatedFat 5.2, Cholesterol 15.3, Sodium 3558.6, Carbohydrate 253.4, Fiber 37.5, Sugar 13.9, Protein 46.9
NO-KNEAD ENGLISH MUFFIN BREAD
This is an excellent breakfast bread that's great toasted.
Provided by glow
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h10m
Yield 20
Number Of Ingredients 10
Steps:
- Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
- Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
- Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
- Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
- Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 32 g, Cholesterol 2.5 mg, Fat 1.4 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 160.2 mg, Sugar 1.8 g
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