1275. Wholewheat English Muffins

I was one of those people who firmly believed that bread making is best left to the professionals. And really, I still am, because as simple and basic "bread" may be, good bread requires skill and a know-how gained through experience and passed on from one generation to the next. Having said that, it surprises me that almost all the bread we consume at MCW (almost) is home made.
Not for economization purposes, and I wish I could say because it's healthier (it is healthier, but that's not my main reason), but because we have come to prefer these handful of bread recipes made so well over the store bought variations. Here is the list of breads we make, freeze, and re-make on rotation; crusty artisan bread (a no-brainer, even a toddler can make it), whole wheat loaf bread (so good in my mom's mushroom cream on toast), hobbit wafer bran bread (seriously every morning), and now these whole wheat english muffins. Bonus: puff pastry may not technically be a bread, but since I tried out this recipe, I never bough a packet of it again.

Ingredients:

3 cups buttermilk

2 Tbsp active dry yeast

3 Tbsp butter, room temperature

3 Tbsp honey

3 cups flour

3 cups whole wheat flour

1/4 cup sugar

4 1/2 tsp salt

1 cup bran

Method:

Heat buttermilk until warm. Add yeast and stir to combine.

In the bowl of a stand mixer, combine the flours, honey, sugar, salt, and buttermilk mixture. Mix on low for a minute, then increase speed and mix for another two minutes. The dough will be sticky, but smooth.

Transfer dough to a greased bowl. Cover with plastic wrap and let rise for one hour.

After an hour, sprinkle half of the bran on a clean work surface. Turn the dough. Sprinkle the top with the other half of the bran. Press the dough out to about a 1-inch thickness.

Cut the dough into 24 squares (4x3), or smaller to yield more if you like.

Place the muffins on the sheet pan, an inch apart, cover with plastic wrap and let rise at room temperature for one hour. Or, keep in the fridge overnight and let rise for an hour in the morning.

Preheat oven to 350F. When the oven is preheated, heat a pan to medium-high heat.

Place the muffins in the hot pan, cook for a minute or until golden brown, flip and cook the other side.

Place the grilled muffins on the sheet pans and bake for 10-15 minutes.

Serve warm or freeze after completely cooled.

English muffins are best cut in half (as a sandwich) and then each half gets toasted.

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