Four Grain English Muffins

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Servings: 6 Difficulty: Advanced
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Hearty, whole-grain English muffins with a crisp exterior and soft, chewy interior
Four Grain English Muffins recipe image
Four Grain English Muffins recipe image
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Four Grain English Muffins

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 873.6

Description

These homemade Four Grain English Muffins are a delightful twist on the classic breakfast staple. By incorporating whole wheat flour, wheat germ, and quick rolled oats alongside all-purpose flour, you get a hearty, nutritious bread with a robust flavor profile. The use of nonfat powdered milk and a generous amount of yeast ensures a light, airy crumb that holds up beautifully to toasting. Cooked on a griddle rather than baked in an oven, these muffins develop the characteristic nooks and crannies perfect for melting butter or spreading cream cheese. They are incredibly versatile, pairing well with savory toppings like eggs and avocado, or sweet spreads like jam and honey. This recipe is vegan-friendly (if using plant-based milk powder) and makes for a satisfying, wholesome start to your day.

Ingredients

Directions

  1. In a large mixer bowl, combine 2 cups all-purpose flour, active dry yeast, whole wheat flour, wheat germ, oats, dry milk, sugar, and salt. Mix well.
  2. In a saucepan, heat water and oil until very warm (120-130&# 194;°F).
  3. Add the warm water and oil mixture to the flour mixture.
  4. Blend at low speed until moistened, then beat for 3 minutes at medium speed.
  5. By hand, gradually stir in enough of the remaining all-purpose flour to make a firm dough.
  6. Turn the dough out onto a floured surface and knead for 5 to 8 minutes.
  7. Place the dough in a greased bowl, turning once to grease the top.
  8. Cover and let rise in a warm place until doubled in size, about 1 hour.
  9. Punch down the dough to release air bubbles.
  10. On a surface sprinkled with cornmeal, roll the dough to a thickness of 1/2 inch.
  11. Using a 3-inch biscuit or cookie cutter, cut the dough into circles.
  12. Place the muffins on ungreased cookie sheets.
  13. Cover and let rise in a warm place until doubled, about 30 minutes.
  14. Heat a lightly oiled electric griddle or fry pan to 325ðF (163ðC).
  15. Cook the muffins for about 8 minutes on each side until deep golden brown.
  16. Allow the muffins to cool completely before serving.
  17. To serve, split horizontally and toast.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 873.6kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 182.4g61%
Dietary Fiber 6.5g26%
Sugars 0.7g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Yeast Note:** If using quick-rising yeast, reduce the first rise time to 30 minutes and the second rise time to 15 minutes.

**Storage:** Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat on a toaster or griddle.

**Dough Consistency:** The dough should be firm but not dry. Adjust the amount of remaining all-purpose flour as needed; whole wheat flour absorbs moisture differently than all-purpose.

**Cooking Tip:** Ensure the griddle is at a steady 325ðF. Too hot, and the outside will burn before the inside cooks; too cool, and they will be dense.

Keywords: english muffins, four grain, whole wheat, wheat germ, oats, vegan bread, griddle bread, homemade muffins, breakfast bread, yeast dough, hearty breakfast, cornmeal, plant based, grain bread, toasting
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