english muffins with whole wheat flour

by Ina

english muffins with whole wheat flour

We need:

350 ml milk

225 g whole wheat flour

225 g white flour

1 teaspoon powdered sugar

1 and 1/2 teaspoon salt

1 tablespoon butter

10 g dry yeast

In a bowl put flour and yeast and mix them. Add salt and sugar, then warm milk and soft butter. Knead until you get a non-sticky dough. If necessary, add a little more flour.

On the floured table we spread the dough in a 1 cm thick sheet, then with the help of a form (7.5 recommended) or with a glass we cut circles of dough.

english muffins with whole wheat flour

Transfer the circles to a tray sprinkled with semolina and cover with cling film. Leave to rise for about 20 minutes, until it doubles in volume.

english muffins with whole wheat flour

Heat a Teflon pan over medium heat and sprinkle with semolina.

english muffins with whole wheat flour

Bake the cakes over low heat so they don't burn. I changed the semolina layer on each round of baked cakes.

english muffins with whole wheat flour

Serve hot, toasted or plain.

english muffins with whole wheat flour

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