Homemade Whole Wheat English Muffins | Easy No Knead

Ingredients

3 cups whole wheat flour
1 - 1 1/2 cups water warm
2 1/4 tsp yeast
1 tsp salt
2 tbsp honey
cornmeal

Instructions

In a bowl combine 1 cup warm water, yeast and honey. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Whole wheat flour absorbs water slower than all purpose flour, so don't be afraid to let the doughs it for 5-10 minutes before checking to see if it needs additional liquid.
Cover and let rise for an hour or until mixture has doubled in size.
Pour some cornmeal onto a baking sheet. Set aside.
Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
Preheat oven to 350.
Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
Bake in oven for 10-15 minutes and enjoy!

Notes

While baking the English muffins ins't always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven has helped a ton!

Nutrition