Thursday, July 17, 2014

Wholemeal English Muffins

Wholemeal English Muffins
as i type, i actually have a batch of Wholemeal Raisin Walnut Bread in the oven. ^^' i picked up a reduced to clear bag of bread flour awhile back, which explains my sudden bread baking frenzy. i also found some wholemeal flour which was on sale. this English Muffin recipe used 100% all purpose flour. i subbed that out with half bread flour and a quarter wholemeal flour in an attempt to clear them before they expire. The Cooking Geek mentions that we shouldn't use bread flour to maintain the delicate crumb of an English Muffin but i love bread and i love the chewy starchy texture of bread so i really didn't mind. i mixed Bread Flour, Wholemeal flour and topped the rest with Top Flour (similar to Cake Flour)

these were mad yummy especially right out of the oven (then again, what isn't?), but i found them a tad on the salty side. The Cooking Geek used sea salt but said that table salt was fine. i used table salt and it was a little too salty for my family's liking. i would reduce the salt amount by half. maybe that's also cos my mom in particular loves having bread with salted butter and since these were already tasty on its own.... perhaps they would have been better with jam. but then i wouldn't know because i only managed to have one. :<

i made 8 in total and had one right from the oven. so i split the remaining 7 into bags for the family's breakfast tomorrow. i packed two individual muffins in a bag each, two muffins in one bag and the remaining three in another. i woke up the next morning to find that they were all gone T.T so apparently my mom took both individual muffins, my dad took the two muffins in one and my brother saw the last bag on the table and took it.. ._. and i was really looking forward to breakfast T^T. oh well. at least they cleared fast. ^^'

i was really pleased at how pretty the evening sun shone on them. a really gorgeous colours. these are not edited guys. no filter, no edits. #truestory

they puffed up really beautifully. :')

Wholemeal English Muffins (Yields 8) 
Adapted from The Cooking Geek
(pop over to The Cooking Geek for step-by-step instructions)

100g Bread Flour
100g Top Flour
50g Wholemeal Flour
(or use 250g all-purpose flour/cake flour/top flour)

150g warm water

1/2 teaspoon table salt
1 teaspoon sugar
1 teaspoon yeast
1 tablespoon unsalted butter, melted
Cornmeal as needed
  1. Sift all dry ingredients except cornmeal into a mixing bowl. (i used my Kenwood Kitchen Mixer, dough hook to do the work. so i used the Kenwood mixing bowl for the Kitchen Mixer)
  2. Melt butter and leave to cool
  3. Attach dough hook to Kitchen Mixer and fit in the mixing bowl. Turn up the power to 1 to mix dry ingredients. 
  4. Gradually add half the water. Add melted butter
  5. Slowly add the remaining water until a dough starts to form. (i usually eye at this point to see if there is too much or too little liquid and adjust accordingly)
  6. Leave the machine to knead for 6-8 minutes.
  7. Stop, remove the dough hook. The dough should be in a ball shape at the bottom of mixing bowl. Lightly grease with oil or butter and leave to rise for 1 hour.
  8. Once the dough has doubled in size, turn the dough onto a lightly floured work surface.
  9. Divide the dough into 8 pieces and round of each piece of dough by folding in the sides and shaping with your palm.
  10. Dip in cornmeal to lightly coat them
  11. Leave to rise for 30 minutes.
  12. Heat a pan. Lightly oil or butter if you wish. (i usually don't or do so sparingly because i like the browning better with less oil) Once hot, place balls of dough in the pan.
  13. Do not overcrowd the pan because they will rise. Do not flatten.
  14. Flip once brown.
  15. Serve warm with butter or jam :)

artistic shots i try

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