I have been trying to like whole wheat anything forever. I have tried making whole wheat bread and so far, no luck. I always try to find healthy versions of food and if I am going to eat carbs, they had better give me something in return. With my strawberry rhubarb jam taunting me in the fridge to eat it before it goes bad, I decided to give making whole wheat English muffins a try. Maybe I will like those?! Whole wheat dough is particularly difficult to knead thoroughly so thankfully my breadmaker did the hard part for me.
I thought this was a neat way to let the dough rest and rise a second time, you cover it with a bowl on the board you are going to roll it out on!
You roll it and then cut it into circles. The recipe I was following said a 3-inch ring but it seems kind of big to me but I did it anyway.
I had absolutely no idea that English muffins were grilled! Grilled dough?! That rocks. Now I can bake in the summer (if it ever gets here, so dark and chilly).
Doh! The temperature was too high. It was supposed to be 500F and my grill pan just has 1-5 on it so I scorched one side but you know what? Still absolutely delicious, I couldn’t believe it. Soft, doughy and tender. I could barely tell it was whole wheat!
It was so cool to see them rise like that right before my eyes on my kitchen counter!
I think it is so important to know how our food is made and what is in it. When we make it ourselves, we really empower ourselves with knowledge and fresh, good food. I don’t know if this is something I would make every day but when it makes eight giant muffins I won’t have to!