Whole Wheat English Muffins


Ever since I tasted this grainy, slightly sweet, extra large muffin-like bread in Sweden years ago, I have tried to replicate it using various recipes for English muffin.  I nearly brought home a bag last year during a visit with my husband’s family   until my husband looked at me like I was a demented, crazy woman! “Don’t we get bread in San Diego?” Uh…yeah? But they don’t taste like this.  Not able to take home a “sample”, I did the next best thing — I ate a lot of it until it was time to go home!  I just about gave up on creating this wonderful bread until I got a copy of the Artisan Bread in Five Minutes a Day book.  I was reading Zoe’s post on English muffins and salivating over the scrumptious-looking muffins she made using the master recipe on page 25 and I thought, perhaps it’s time to test another recipe.

I used the recipe for Light Whole Wheat Bread on page 74 and tweaked it.  I made large  english muffins (just like “my favorite bread”) using mini spring form pans.  After several experiments, I think I got the taste close enough to the real thing.  I will have to compare next time I visit Sweden.

Wholewheat English Muffins as adapted from the Light Whole Wheat Bread recipe from Artisan Bread in Five Minutes a Day


  • 3 cups lukewarm water
  • 1 1/2 tbs granular yeast
  • 1 1/2 tbs salt
  • 1 cup whole wheat flour
  • 1/2  cup wheat bran
  • 5 cups all purpose flour
  • cornmeal for dusting



  1. Mix yeast and salt with water in a bowl.  Add the remaining ingredients without kneading, using a wooden spoon or your hands (make sure to use wet hands when incorporating the flour).
  2. Allow to rest at room temperature until the dough rises and flattens on top, approximately 2 hours.
  3. Take one fourth portion of the dough and shape into a ball, dusting with flour as needed if sticky. (The rest of the dough can be kept in the refrigerator covered up to 14 days).  Prepare spring from pans by removing the bottoms.  Grease the insides with oil then place on a baking sheet.  Sprinkle each circle with cornmeal, about 2 tsp each.
  4. Divide the dough  into eight pieces.  Roll each piece into a ball and place inside the mini spring form pans on top of the cornmeal.
  5. Cover with plastic or tea towel and let rest until each ball has expanded to the sides of the pan and halfway up.  You can let the dough rise rise up to the top of the spring form pan to get a “bigger”, fluffier bread.  It will rise more when baking.  I let mine rise only halfway up the pan because I wanted the same thickness as the spring form pan.
  6. Bake the bread in a preheated oven 400F for 20 minutes. (This time and temperature will vary depending on your oven and location. This is what worked for me.) The dough will rise and get puffy.  If you want bread that is flat on both sides like the regular english muffins, you can flip each pan after 20 minutes and bake for an additional 10 minutes.  This will flatter the  other side of the muffin.
  7. Remove from pan and cool on wire rack.  You can pry open with a fork along the sides to get two halves.


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» Jescel said: { Feb 11, 2009 - 08:02 }

wow.. that looks sooo good. would love me one of those. nothing beats freshly home-baked bread.

» finsmom said: { Feb 11, 2009 - 10:02 }

Ive never thought of making my own English Muffins before – thanks for the inspiration! Great site!

» Manang said: { Feb 12, 2009 - 04:02 }

how big are these mini spring form pans (diameter-wise)? Can we just roll flat and shape with biscuit cutters, or will that be too small? Or is the dough too sticky?

» virtual chef said: { Feb 12, 2009 - 05:02 }

Hi manang: The mini spring form pans are about 4.5 inches in diameter. I think you can roll and shape using a biscuit cutter. I am not sure how it will hold the shape while rising. No, the dough is not sticky. It is a little tacky but you can sprinkle with cornmeal and it will be fine.

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