Since that worked out so well, I decided to improve on it by turning down the heat a bit so they could bake through thoroughly, and by allowing them some rising time. (If you don’t have time to rise, they’ll still taste good—just handle them lightly so you don’t squish out any air bubbles.) Here’s my recipe:
How to Make Easy No-Knead Whole Grain English Muffins#1 Get out a big plastic bowl with a lid, the kind you make potato salad in. It can be a glass bowl with a pan lid, if need be, but not a metal bowl.
#2 Put into the bowl:
- 7 1/2 cups whole wheat flour, hard white wheat freshly ground if possible.
- 1 1/2 tablespoons instant yeast
- 1 tablespoon salt
- 3 3/4 cup lukewarm water
You’ll recognize this as my 100% Whole Grain Artisan Bread recipe. If you use 1/2 of the recipe, you’ll have about 12 to 16 muffins.
#3 To form English Muffins, pour approximately 1/3 cup of cornmeal onto a plate. Flour your hands and lightly scoop a golf-ball-sized ball of dough out of the bowl. Plop it gently down into the cornmeal and flip over. Pat it every so lightly into a round shape about 3/4″ thick. Lay it on the cold pancake griddle.
#4 Let the dough rise for 20 minutes (one hour and 20 minutes for refrigerated dough). Turn on pancake griddle to 300 degrees and bake for approximately 10 to 15 minutes on each side (depending on the thickness of the muffin). When the bottom of the muffins are brown and crispy, flip with a pancake turner and let bake on the other side. Cool on cooking rack.
#5 To serve, split the muffin in half lengthwise using forks to maintain the wonderful texture. Serve with butter and jam.
Whole grain fresh baked English muffins!