Whole Wheat English Muffins (Healthy, No White Flour Or Refined Sugar)
Come and try these whole wheat English muffins that are healthy and don't have any white flour or refined sugar in them. They are soft and fluffy, not what you would imagine of something made only using whole wheat flour. You'll get rough crunchy bits when you toast them. Delicious and healthier breakfast option!
Add all of the ingredients in a standing mixer bowl machine, using the dough hook. Mix everything together and then knead for 5 minutes. The dough will be sticky, don't worry.
Using a dough scrapper, scrap the dough into a lightly greased bowl and cover it tightly with a cling film. Leave for the dough to rise until double its size, around 1 hour.
Place the risen dough on a working surface and cut it into 8 equal pieces. Form each pieces into a ball and flatten them slightly with your fingers. Place them on a baking tray with a parchment paper and some sprinkled semolina. Cover with a cling film and leave until they double their size, around 30 minutes.
Note:Since this is a sticky dough, I'd recommend you to lightly grease your dough scrapper and your hand when working with it.
Lightly flour the working surface if needed, to avoid the dough from sticking.
Cooking & Baking
Heat a pan on medium low heat. Gently scoop the balls, one by one with a flat spatula and place it on the pan. Do them in batches and don't crowd the pan too much, to make it easier to flip them later. Cook for 2 minutes on each side and place them back on the baking tray.
Bake in a preheated oven at 320ºF (160ºC) for 10 minutes or until fully cooked. Place them on a rack. While still slightly warm, stab all around the muffins in a straight line, using a fork. Gently pull the muffins apart into 2. Toast and enjoy them however you like, sweet or savoury!
Note:Use the scoop and level method for measuring flour (if using cup measurement). I'd recommend using scale to be more precise.