The Best Homemade Fresh Milled English Muffins

An overhead picture of a pile of fresh milled english muffins on a cutting board with one cut open to show crumb.

5 from 2 votes

The Best Homemade Fresh Milled English Muffins

The perfect homemade English muffins are made with fresh milled whole grain flour for incredible flavor and nutrition. Soft and chewy, they make the perfect vessel for breakfast sandwiches!

Course Bread, Breakfast

Cuisine American

Keyword #englishmuffins, #freshmilledflour, #whole grain recipe, English Muffins, Fresh Milled English Muffins, Whole Grain English Muffins, whole grain flour, Whole Grains

Prep Time 10

Cook Time 15

Rise Time 2

Total Time 2 25

Servings muffins

Calories 130kcal

Author Mary Rose

Equipment

Large Cast Iron Skillet or Griddle Pan

Ingredients

3 1/2 cups Fresh Milled Flour Mill 3 cups berries (you will have extra flour that can be stored in the fridge for a few weeks)
1 1/2 cups Warm Water Warm to 95-105 degrees F.
2 1/4 tsp Instant Yeast
1 tbsp Sugar
1 1/2 tsp Salt

Instructions

Mill your wheat berries on the fine setting of your grain mill.
In the bowl of a stand mixer, add the ingredients and mix until just combined and no dry bits of flour remain.
Cover and let sit for 15 minutes to soften the bran and germ before kneading.
After resting for 15 minutes, knead the dough on speed 1-2 for 6-8 minutes until the dough is smooth, glossy, and stretchy.
You could also mix the dough in a large bowl and knead by hand until smooth and glossy.
Place the dough in a large bowl that has been lightly greased and cover with plastic wrap or a damp tea towel.
Let rise for 1 to 1 1/2 hours or until doubled.
Punch down the dough and turn it over onto a lightly floured surface.
Divide the dough into 12 equal pieces or roll the dough out to 1-1 1/2 inch thickness and cut with a biscuit cutter.
Take each piece of dough (if not using a biscuit cutter) and roll against the table in the palm of your hand to a round shape.
Place on a parchment lined baking sheet and cover with a damp tea towel or a piece of plastic wrap.
Let rise for 30 minutes.
Preheat a cast iron griddle pan or large skillet over low heat. Add a tsp of olive oil or butter.
In a small bowl, add 1 cup cornmeal.
Roll each muffin in the cornmeal to coat and place in the lightly greased pan.
Cook on first side for 6-8 minutes or until lightly golden brown.
Flip and cook for an additional 6-8 minutes. The internal temperature should be between 195-205 degrees F.
Allow the muffins to cool on a cooling rack completely before storing.

Notes

Store on the counter in a plastic bread bag or airtight container for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition