Sprouted Whole Wheat English Muffins Cheese

21 Feb

closeup1     It’s been a while since I made English muffins and since I just sprouted some whole wheat berries and ground them into flour I figured why not a sprouted flour version.

Previously I had used a Yeast Water starter in my English Muffins but since I no longer have a YW starter I decided to use my sourdough starter instead.

I used about 50% sprouted whole wheat as well as some KAF bread flour and per my previous bakes used Greek yogurt and some maple syrup to sweeten the dough a bit.  I added some shredded Asiago and Parmesan cheese for good measure.

These came out real tasty and you could really savor the sprouted whole wheat.  The only thing that could have been better was that they were a bit dense. Maybe next time a little more water may be in order.

I made these rather large on purpose and rolled the dough out more like one inch instead of the 3/4 inch instructed below.

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FORMULA

Sprouted Wheat English Muffins (%)

Sprouted Wheat English Muffins (weights)

You can download the BreadStorm formula here: Sprouted Wheat English Muffins.

Main

Directions

Mix flour, starter, water and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

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