Our nano-kitchen is no longer a bread virgin! This morning I baked a batch of English muffins, my favorite breakfast item. I used a recipe found in Susan’s Wild Yeast blog, that calls for a mixture of whole wheat and regular flours, and baked them on our electric griddle. It was wonderful to feel the smell of freshly baked bread in our new home.
WHOLE-WHEAT SOURDOUGH ENGLISH MUFFINS
(adapted from Wild Yeast blog)
For the sponge (make the day before baking)
110 g sourdough starter (at 100% hydration)
160 g bread flour
100 g whole wheat flour
276 g milk
for the dough
all the sponge
75 g bread flour
3/4 tsp salt
1 tsp baking soda
1.5 tsp honey
Combine all the ingredients for the sponge in a medium bowl, cover and keep at room temperature for 8 to 12 hours.
Add the dough ingredients and mix to combine. Let the mixture sit for 10 minutes, then knead by gently folding a few times in the bowl. Cover and repeat this minimal kneading two more times over a 45 minute period. Do not add more flour, it will be a little sticky, but with time it will gain body and be easier to handle.
Flour the counter, pat the dough gently over it, cut in 8 pieces and form each one very gently into a flat circle. Place them over a floured parchment paper (dusted with semolina flour or cornmeal if you like), sprinkle flour on top and cover. Allow them to rise for 1 hour.
Cook them on a very hot griddle (450F) slightly coated with oil. Cook them 7-8 minutes per side, but make sure to flip them in the beginning every 2 minutes, this will ensure nicely shaped muffins. Cool completely before splitting them (preferably using a fork).
ENJOY!
to print the recipe, click here
Comments: I’ve been on a quest for the perfect sourdough / whole wheat muffin, and tried 4 different recipes in the past few weeks. My only change to Susan’s recipe was modify it for minimal kneading, and slightly increase the proofing time. I tried it with a higher proportion of whole wheat in the final dough, but that compromised the texture. This variation gave me the best crumb and still a hearty taste from the whole wheat flour.
I am sending this post to Susan’s Yeastspotting, my first submission straight from the nano-kitchen! So exciting! 😉
ONE YEAR AGO:Â Kaiser Rolls
Bewitching Kitchen 
Beautiful!
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Thanks, Susan…
I am having trouble to take pictures, the light here is far from ideal, it’s been a struggle, but the muffins tasted much better than they photographed 🙂
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Hi Sally! Glad to see you’re baking again 🙂
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Good to get some bread going… I need to think about what to do next, keep the ball rolling
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I knew you would find a way! They look great. How do you and Phil say so thin with all that wonderful bread? 🙂
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🙂
Well, we gave half of the batch to his son, that helps…. I actually don’t mind eating bread that has some whole wheat or other whole grain, it’s the all white flour that I am much more careful about. A slice here and there is ok, though
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Hooray! Making bread again! 🙂 I’ve never had much luck with sourdough muffins, will have to revisit…thanks Sally!
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Very nice indeed.
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Thanks, Gill…
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Pingback: L’hebdo du pain // Weekly Bread (n°4, 6 septembre 2010) – VOTRE PAIN
Sally, looks great! I used to live in LA and had a nano kitchen. If fact, mine made yours look big. I could literally stand in one place and pivot to reach everything in the kitchen — sink, counters, cupboards, stove, and fridge!
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I would have trouble with the “pivot maneuver”, but just because I am “petite” (euphemism for very short… 🙂
My husband can definitely master that move…
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I saw these yesterday while I was visiting, and so put a batch together last evening. Made them up this AM, and they came out quite well – I loved how light and airy the dough was this morning. My only issue was one I created – I used a cast iron griddle, which seems to get hotter as one uses it – but it may be the stove instead. It’s always something, isn’t it?
Nice muffins all the same.
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It’s always something… just about says it all! 😉
Too many variables with bread baking, but that’s what makes it so much fun, and so rewarding when we hit that elusive jackpot!
Thanks for stopping by….
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Pingback: YeastSpotting 9.10.10 | Wild Yeast
An old post for you but one I only came across recently. Thank you for the recipe. Made with success!
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Thanks for the feedback! glad it worked for you!
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Once they are split, you toast them in a toaster?
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Hello, David! I sometimes do, because I love the extra crispness, my husband prefers straight from baking, just split without toasting… Different folks, different strokes, I suppose… 😉
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Hi SALLY
Can you pl guide me how to make sour dough starter.. i bake regular bread with yeast.. thanks for your guidance..
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Hello there!
it is pretty easy to make your own sourdough starter, mine is 7 years old now… you can find very detailed instructions online like this one
http://www.kingarthurflour.com/blog/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/
but I also love Susan’s explanations here
http://www.wildyeastblog.com/raising-a-starter/
go for it, if you have trouble, let me know… but it is pretty straightforward and once you get the hang of it, super easy to keep going
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