Multigrain English Muffins

Homemade English muffins with whole wheat, wheat germ, and rolled oats.

Split these multigrain English muffins with a fork, toast them, and slather them with butter for breakfast. You can also add some jam, or even use these for a breakfast sandwich.

You will be surprised at how easy these are to make. These are cooked on a griddle rather than baked in the oven. Don't worry that this recipe makes 16 English muffins, because you can individually wrap and freeze them. Just remove one from the freezer the night before and split and toast it the next morning.

I have a few English muffin recipes on this site, including sourdough English muffins, no knead English muffins, cherry English muffins, and griddled English muffins (check out my griddle set-up). Today's multigrain ones were probably the easiest ones I've made so far.

Congratulations to my friend Eileen from the blog Baking Sense on her new book, Easy Baking from Scratch: Quick Tutorials, Time Saving Tips, Extraordinary Sweet and Savory Classics.

The book offers the easiest recipes, time-saving tips, and quick tutorials so that anyone can bake homemade treats. This baking cookbook helps you develop essential baking skills with step-by-step baking techniques and tutorials. With over 100 simple baking recipes for classic baked goods like cookies, cakes, breads, biscuits, and more, it's a great reference for both the beginning and experienced baker. Plus, I love that Eileen provides volume, ounce, and metric measurements for the ingredients.

I'm so excited to celebrate this new book. This book will turn anyone into an accomplished baker.

Note: This recipe is perfect for summer baking. You actually "bake" the English muffins on a griddle. If you're not certain your English muffins will be completely cooked through, you can finish them on a sheet pan in a preheated 350 degree F oven for about 5 to 10 minutes. This is especially helpful if your muffins get fully browned before they are done in the middle. Because I'm a bread geek, I used an instant read thermometer to check for doneness (cook until the interior reaches at least 185 degrees F).

Disclosure: I received a copy of the book. 

After the recipe, be sure to enter to win a copy of the book. All you need to do is follow the instructions in the Rafflecopter widget for leaving a comment (Note: the giveaway is closed).

bread, English muffins, wholewheat

bread, breakfast

American

Yield: 16 muffinsAuthor: Karen Kerr

Multigrain English Muffins

Recipe reprinted with permission from Easy Baking from Scratch by Eileen Gray. The book includes instructions for mixing by hand.

ingredients

• 1 cup (8 ounces, 240 ml) warm water
• 1 cup (8 ounces, 240 ml) warm whole milk (110 degrees F)
• 2 1/4 teaspoons (7 grams) instant yeast
• 1/4 cup (2.5 ounces, 75 grams) honey
• 1/4 cup (1.75 ounces, 52.5 ml) vegetable oil
• 1/2 cup (2.5 ounces, 70 grams) whole wheat flour
• 1/2 cup (2 ounces, 56 grams) wheat germ
• 1/2 cup (1.75 ounces, 45 grams) rolled oats
• 2 teaspoons salt
• 4 cups (20 ounces, 560 grams) all-purpose flour, divided in half
• Cornmeal or coarse semolina flour for sprinkling on the work surface

instructions

1. In the bowl of a stand mixer with the paddle attachment, combine the water, milk, yeast, honey, oil, whole wheat flour, wheat germ, oats, salt, and 2 cups of all purpose flour. Mix on low speed until blended. 
2. Switch to the dough hook. While mixing on low, add the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. Mix on medium low for 2 to 3 minutes. You may not need all of the all purpose flour. 
3. Place the dough into an oiled bowl or dough rising bucket, and turn the dough to coat. Cover with plastic wrap and let rise until doubled, 1 to 2 hours. 
4. Deflate the dough. Turn the dough out onto a work surface that has been sprinkled with corn meal or semolina. Roll the dough out to 1/2 inch thick. Cut the dough with a 3-inch biscuit cutter into rounds. Re-roll the dough and continue to cut more rounds. You should end up with 16 rounds. 
5. Place the muffins on a baking sheet that has been sprinkled with corn meal or semolina so that the other side of the muffins are also sprinkled with cornmeal/semolina. Cover the baking sheet with oiled plastic wrap and let rise until doubled, about 45 minutes to an hour. 
6. Preheat a griddle or large frying pan over medium heat. Lightly oil the pan, and then, working in batches, cook the muffins for about 8 minutes a side (see note above about finishing in the oven). Cool on a wire rack. Split with a fork and toast to serve. 

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