Description
Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven. Muffins will keep for 5 to 7 days in an airtight container.
Ingredients
- 1 (.25 ounce) package active dry yeast
- ⅓ cup warm water
- 1 ½ cups bread flour
- 1 ½ cups whole wheat pastry flour
- 1 ¾ teaspoons kosher salt
- ½ teaspoon baking soda
- ⅓ cup whole milk yogurt
- ⅓ cup whole milk
- 2 tablespoons salted butter, melted
- 2 tablespoons honey
- 1 tablespoon coarse cornmeal, or as needed
- 3 tablespoons ghee (clarified butter), divided
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 2 hrs 20 mins
Servings: 8