If you love a good English Muffin with all the Nooks and Crannies, this recipe made with fresh milled flour is delicious! I love to use a blend of grains including buttery, Khorasan wheat and a hearty hard white or red wheat. Using the fork split technique guarantees lots of nooks and crannies to soak up butter and jam or your favorite toppings! For the best flavor, I make my dough the night before and cook in the morning. They store well in the fridge for a couple of weeks or the freezer for 3 months. Let’s getting started making English muffins with fresh milled flour!
Fork splitting for Nooks and Crannies
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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The most versatile Bread for Breakfast recipes!
There are a ton of Breakfast ideas for English Muffins made with fresh milled flour. Classic eggs benedict, Egg sandwiches and this English Muffin breakfast sandwich! Many of which freeze well and help with the week day breakfast rush!
What equipment you will need to make English Muffins with fresh milled flour…
Grain Mill
Digital scale
Stand Mixer
Liquid Measuring cup
Small pot-or glass measuring cup for heating buttermilk/milk
Bowl Scraper
Silicone mat
Rolling pin
3″ round cookie cutter
2 Sheet pans
Parchment paper
Cast iron skillet-you can use any skillet
Probe thermometer and laser thermometer
Fork
All of these items can be found in my shop!
Ingredients needed for English Muffins with fresh milled flour
- 425g or 1 3/4 cup buttermilk or whole milk. You will get a more sour taste with buttermilk. I do half of each, as I have found it provides the best texture and flavor.
- 2 TBSP coconut sugar 25g
- 250g Hard White Wheat
- 250g Khorasan Wheat
- 3 TBSP butter softened 43g
- 1 egg
- 1 1/4 tsp salt
- 2 tsp instant yeast
- cornmeal for dusting
Let’s Bake!
For the best flavor, I make my dough the day before and let proof in the fridge overnight for 12-18 hours.
Start by milling your grains. I love the buttery addition of the Khorasan Wheat, but you could do this recipe with all hard white or hard red wheat. Place in a stand mixer with salt.
Put your buttermilk and/or milk on the stove top and heat until very warm but not boiling. Add your coconut sugar to the buttermilk to dissolve.
Pour the hot milk and sugar mixture into the flour. Mix until combined. Add room termperature butter and egg, mixing just until incorporated.
Cover and let autolyse for 20 minutes. This will help soften the bran and germ in the flour and create a smoother dough.
After 20 minutes, add the yeast to the dough and mix on low-medium speed 8-15 minutes until you reach a windowpane consistency. To test this, oil your fingertips and grab a ball of dough out of the mixer. It should be able to be stretched 4-6″ apart without tearing, and achieve a thin window-like, transparent look. Tor those using anAnkarsrum mixer, I have found the roller attachment works best for this recipe. If you are using a KitchenAid, I you can use the dough hook or paddle, whichever you have the best luck with on yeast doughs.
Sprinkle some flour onto your silicone mat and dump the dough out onto the mat. Roll the dough out 1/2″-3/4″ thick. Lightly flour your rolling pin if it is sticking to the dough.
Line your sheet pans with parchment and sprinkle with a thin layer of corn meal.
Cut 3″ circles out of the dough and transfer to the prepared sheet pans.
Wrap the sheet pan with plastic wrap and place in the fridge overnight.
Ready to cook..
When you are ready to cook your English muffins made with fresh milled flour, pull the muffins from the refrigerator. Allow to come to room temperature atleast 30 minutes.
Grab a cast iron skillet and preheat to 350 degrees F. Once it is preheated, sprinkle with a thin layer of cornmeal. You will want to wipe your skillet clean between batches as the corn meal will get very dark with each batch.
When your cast iron reaches 350 degrees F, you are ready to cook your muffins.
Gently flip the dough out onto the hot layer of corn meal in the skillet. Cook 5-7 minutes on each side. You want to cook until the muffins reach an internal temperature of 200 degrees F. Once they are done, flip out onto a wire rack for them to cool.
Eating and storing English muffins made with fresh milled flour!
As soon as the muffin is cool, take a fork and insert into the muffin. Remove the fork, rotate the muffin and insert again. Work your way all the way around the muffin until you are back where you started and the muffin opens up. NEVER USE A KNIFE TO SPLIT AN ENGLISH MUFFIN! You will not get as many nooks and crannies this way!
Once split, you can toast the Eglish Muffin and top with butter and jam!
ENJOY!
Store un-split muffins in an airtight container in the refrigerator for 2 weeks or freezer for 3 months.
FAQ-English muffins with fresh milled flour
What type of milk is best and why?
I have used all whole milk and all buttermilk in this recipe! What I have found is that I loved the additional flavor and tartness that the buttermilk provides. I do think that using all buttermilk may have created let rise in the dough, perhaps due to the acidity? You can technically use any type of milk or even milk substitutes, but play with the recipe to see how it affects your texture and flavor!
Do I split the muffins before I store them?
Like all of my yeast breads, I prefer to leave them in their most intact form until ready to consume. I find that as soon as I slice, split or cut any bread, it speeds up the drying out process. Therefore, I always wait to split my English muffins until I am ready to eat them.
What if I am unable to use cornmeal to dust my pan and cook my muffins in?
You can use a course milled sorghum or rice flour to dust your muffins with as well as cooking them in the cast iron skillet.
English Muffins with Fresh Milled Flour
Equipment
- Small pot
- Bowl scraper
- 3" cookie cutter
- fork
Ingredients
- 425 g buttermilk, milk or combination of the two. I use half of each. (1 3/4 cup)
- 25 g coconut sugar (2 Tbsp)
- 250 g Hard White Wheat Berries
- 250 g Khorasan Wheat Berries
- 43 g butter softened (3 Tbsp)
- 1 1/4 tsp Redmond's Real Salt
- 1 egg
- 2 tsp instant yeast
- cornmeal for dusting
Instructions
- For the best flavor, I make my dough the day before and let proof in the fridge overnight for 12-18 hours.
- Start by milling your grains. I love the buttery addition of the Khorasan Wheat, but you could do this recipe with all hard white or hard red wheat. Place in a stand mixer with salt.
- Put your buttermilk and/or milk on the stove top and heat until very warm but not boiling. Add your coconut sugar to the buttermilk to dissolve.
- Pour the hot milk and sugar mixture onto the flour. Mix until combined. Add room termperature butter and egg, mixing just until incorporated.
- Cover and let autolyse for 20 minutes. This will help soften the bran and germ in the flour and create a smoother dough.
- After 20 minutes, add the yeast to the dough and mix on low-medium speed 8-15 minutes until you reach a windowpane consistency. To test this, oil your fingertips and grab a ball of dough out of the mixer. It should be able to be stretched 4"-6" apart without tearing, and achieve a thin, window-like, transparent look.
- Sprinkle some flour onto your silicone mat and dump the dough out onto the mat. Roll the dough out 1/2"-3/4" thick. Lightly flour your rolling pin if it is sticking to the dough.Line your sheet pans with parchment and sprinkle with a thin layer of corn meal. Cut circles out of the dough and transfer to the prepared sheet pans. Wrap the sheet pan with plastic wrap and place in the fridge overnight.
Ready to cook
- When you are ready to cook, pull the muffins from the refrigerator. Allow to come to room temperature atleast 30 minutes.
- Grab a cast iron skillet and preheat to 350 degrees F. Once it is preheated, sprinkle with a thin layer of cornmeal. You will want to wipe your skillet clean between batches as the corn meal will get very dark with each batch. When your cast iron reaches 350 degrees F, you are ready to cook your muffins.
- Gently flip the dough out onto the hot layer of corn meal in the skillet. Cook 5-7 minutes on each side. You want to cook until the muffins reach an internal temperature of 200 degrees F. Once they are done, flip out onto a wire rack for them to cool.
- When the muffin is cool, take a fork and insert into the muffin. Remove the fork, rotate the muffin and insert again. Work your way all the way around the muffin until you are back where you started and the muffin opens up. NEVER USE A KNIFE TO SPLIT AN ENGLISH MUFFIN! You will not get any nooks and crannies this way!Once split, you can toast the Eglish Muffin and top with butter and jam!
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love this English muffin made with fresh milled flour as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.