- 1 (.25 ounce) package active dry yeast
- 1/3 cup warm water
- 1 1/2 cups bread flour
- 1 1/2 cups whole wheat pastry flour
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/3 cup whole milk yogurt
- 1/3 cup whole milk
- 2 tablespoons salted butter, melted
- 2 tablespoons honey
- 1 tablespoon coarse cornmeal, or as needed
- 3 tablespoons ghee (clarified butter), divided
- Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
- Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
- Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
- Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
- Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
- Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
- Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.
08/20/2019
recipepes.com
honey whole wheat english muffins, recipe
PT15M
PT1H
5
455 calories
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