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).
I am unafraid to share my mistakes with you, they happen, I am so over crying over burnt buns!
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!
If you want to try making some English Muffins, this recpe looks a lot like the one I used and it is for non-breadmaker bakers and here is one for those who have breadmakers.
I’m saving that recipe! I’ve never thought of making my own english muffins! They look good. Plus, like you said, it will let us bake in the summer.
My mouth is watering!! Thanks for stopping by ‘the Vale!’
I love cooking with WW – use WW pastry flour when you’re making crusts! – so I’m used to the taste & texture, etc. I used to make scones (also stove top or grill) for ‘fast bread’ when I needed some for sandwiches for school lunches – but also haven’t made English Muffins!
Another fav. is sourdough raisin rolls – it’s from the Tasahara Bread Book, I use all WW flour, & let the mass rise overnight, making into rolls which I let rise ~ 20 min before baking in the AM.
Well, a little burn doesn’t stop me from wanting me to make these. Great job!
Holy moly, you made English muffins – colour me impressed!