- 1½ cups milk
- ¼ cup cold butter, cubed
- 1 egg
- ¼ cup plain yogurt
- 2 cups stone ground whole wheat flour
- 2 cups all purpose flour
- 1 TBSP granulated sugar
- 2¼ tsp instant or rapid rise yeast
- 1½ tsp salt
- Wholegrain cornmeal, for dusting skillet
- Melt butter in a glass measuring cup, about 45 second -1 minute. Set aside and let it finish melting, and let it cool. Once cool add milk, egg, yogurt, and mix well to combine.
- In the bowl of a standing mixer, add the flour, sugar, salt, yeast. Mix. Slowly add the wet ingredients to the dry, mixing on slow for about 1 minute until throughouly combined. The dough will be very, very sticky. Set the dough aside to let rise for about 1.5-2 hours (until about double in size)
- Generously flour a work surface and dump the dough out. Pat into ½ inch circle and with a biscuit cutter or an upside down glass, cut to make rounds. Be careful when lifting the dough off the counter because it will stretch easily! Gather up the scraps and repeat until there’s none left.
- Set aside to rise for about 45 minutes – 1 hour (until almost double in size).
- Preheat oven to 400F. Generously throw some cornmeal on a dry skillet over medium heat. Place English muffins about 1 inch apart and cook about 3-4 minutes until golden. Flip and cook another 3-4 minutes until golden. Transfer to a baking sheet as they’re done. Once they are all done, put in the oven for about 7-10 minutes. You’ll know they’re done when they sound hollow when you tap their tops.
Selena (aka @Health_Bean) is a soon-to-be Dietitian celebrating healthy living using local ingredients in simple, whole food recipes. As a cookbook hoarder, farmer's market guru, and aspiring gardener, you can be sure to find recipes that will nourish your soul and bring happiness to your belly. Healthbean has been featured on Healthcastle Vancouver, Farm Folk City Folk, Jamie Oliver's Food Revolution, and Carrotlines.