Multi-Grain English Muffins

I am officially sick of winter.  Snow is nice and all, but it has overstayed it's welcome and now it's just a burden.  I'm over having to wipe off the car every morning, shovel the driveway, and worry about wiping out every time I walk outside!  Yesterday morning we got more snow here in New Jersey, and when I walked out the front door I almost fell on the sheet of ice that was my walkway.  Wonderful.  Good thing I had a big batch of these multi-grain English muffins to make my morning a little brighter!

Homemade is always better than store-bought.  These muffins are no exception; they are light and fluffy with the added bonus of being multi-grain!  I packed spelt, buckwheat, and oat flour into them and the flavor is amazing.  Nutty and rich, they are the perfect vehicle for all of your favorite toppings.

Now I know English muffins are usually cooked on the stove, in a griddle, or in a cast iron pan, but I like to make things easier and just bake them in the oven.  They come out just as tasty (I've tried them both ways and can't tell the difference), while they take so much less time to cook.  When you cook them on the stove it takes 10-15 minutes per side and you have to make multiple batches because they all don't fit in one pan at the same time.  Using the oven, you can put them in all at once, flip them once, then you're done.  Yay for lazy cooking!

This recipe makes twelve English muffins which might seem like a lot, but it's really nice having the extras to grab for breakfast for the rest of the week.  My favorite topping for these is peanut butter, with cinnamon, sliced banana, and raw honey, but they can also be made into a mean breakfast sandwich.  Whatever way you top them, they make a delicious and nutritious breakfast!

Multi-Grain English Muffins
dairy-free, vegan option

yield: 12 English muffins

1 3/4 cups unsweetened almond milk, warmed
2 Tbsps coconut sugar (or brown sugar)
1 Tbsp active dry yeast
3 Tbsps coconut oil, melted
1 egg, beaten (use flax-egg for vegan version)

1 1/2 cups bread flour*
1 cup spelt flour
1 cup buckwheat flour
1 cup oat flour
1 1/4 tsps salt
1 Tbsp vital wheat gluten

*you can use whole wheat flour, or more spelt flour instead of bread flour, just add an extra tablespoon of vital wheat gluten

Directions:
1.  Stir sugar and yeast into the almond milk, and let sit to proof.  Grease a bowl with coconut oil and set aside.

If using a Kitchen Aid:
Add flours, salt, and wheat gluten to the base of the kitchen aid, fitted with the mixer attachment, and stir briefly.  Add yeast mixture and stir on medium-low speed, adding the coconut oil and egg.  Once combined, switch to the dough hook and knead on low for 5-7 minutes.  Place in prepared greased bowl, cover with a towel, and let sit for at least an hour in a warm place.

If not using a Kitchen Aid:
Add flours, salt, and wheat gluten to a bowl and whisk together.  Add yeast mixture and begin to stir. Add the egg and coconut oil and stir vigorously until it becomes too hard, then use your hands.  Once a dough forms, turn out onto a clean surface and knead for 5-7 minutes.  Place in prepared greased bowl, cover with a towel, and let sit for at least an hour in a warm place.
 

2.  Preheat the oven to 400 F and line two baking sheets with parchment paper.  Punch the dough to deflate it, then turn it out on a clean surface.  You can lightly flour it if the dough it a little sticky.  Cut the dough in half, then each piece in half.  Roll each piece into a ball, then cut them in half, then half them again so you are left with 12 pieces.  Roll each piece into a ball, then flatten until they are about 1/2-3/4 inches thick.

3.  Place on the prepared pans and bake 8-10 minutes on each side for a total of 16-20 minutes. The cook time will vary depending on your oven and how thick you make each muffin.  Check the bottom of one muffin after 8 minutes.  if it is golden brown, it is ready to be flipped.

4.  Let cool on a wire rack.  To half the English muffins, find the indent in the side, and gently pull the halves apart in a circular motion.  You can also slice them in half, but you won't get the classic English muffin texture.