Fresh Milled Whole Wheat Sourdough English Muffins 

Fresh milled whole wheat sourdough english muffins are a staple in our home but they never last long. They are perfectly toasty on the outside and soft and hearty on the inside with an intensely delicious nutty flavor. Using fresh milled whole wheat really takes these to the next level and I can’t go back to regular English muffins ever again!

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My kiddos take after their mom in that we are all HUGE breakfast people. Any type of toast, muffin or pancake is very popular in our home. Some of my kids favorites are sourdough pop tarts, sourdough apple cider donuts and sourdough chocolate chip banana bread. They seriously can’t get enough!

These whole wheat sourdough english muffins are a slightly healthier option for breakfasts that will still be a huge win! They are just slightly sweet but when topped with loads of fresh butter and eaten hot off the griddle, they are absolutely to die for!

Over the last several months I have been working on converting many of my favorite go-to recipes to work with fresh milled whole wheat flour. I’ve done a deep dive on all the benefits that whole grains have to offer and it feels SO important for us to return to baking with wholesome ingredients like whole wheat! Fresh milled flour does have a bit of learning curve but once you get started, it becomes much easier!

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Why Mill Your Own Flour?

After understanding the processing of store-bought flour that removes the most nutrient-rich parts of the grain, it’s pretty obvious that milling your own flour at home is the way to go.

Here are a few reasons I think milling flour at home is SO beneficial:

1. Health Benefits: Freshly milled flour retains essential nutrients found in whole grains, such as fiber, vitamins, and minerals, that are lost in the milling process of commercial flour. Whole grain flour is an excellent choice for boosting the nutritional content of your homemade bread and other baked goods.
2. Flavor: Fresh flour has a rich, nutty flavor that’s missing from pre-packaged flour from the grocery store. Whether you’re making sourdough bread, rye bread, or whole-grain bread, the taste difference is noticeable. You can also create your own unique flavor profiles by combining various types of grain as we will discuss below.
3. Customization: Milling your grains allows you to experiment with different types of grains, such as hard red wheat, soft white wheat, durum wheat, and even gluten-free grains like millet, rice and quinoa
4. Cost-Effectiveness: While there’s an upfront investment in equipment, buying bulk grains from sources like Azure Standard, local farmers, or Amish stores can save you money in the long run- especially if you are currently purchasing organic flour from the store.
5. Sustainability: I think Covid opened all of our eyes to how quickly supply chains can break down and leave us in a situation where it’s hard to find and purchase healthy foods! Whole grain berries can be stored long-term and are a great solution if you are looking to bolster your pantry for a rainy day.

Download my FREE Guide for getting started with Fresh Milled Flour!

Why You’ll Love Whole Wheat Sourdough English Muffins

If you love homemade sourdough and are looking for a great way to incorporate whole grains into your breakfast routine, this whole wheat sourdough English muffin recipe is perfect for you!

These muffins are lightly tangy, perfectly soft, and make an ideal base for a breakfast sandwich, eggs Benedict, or how my kids love them: topped with homemade strawberry jam or honey butter. Here are a few things to love about this breakfast staple:

• Whole Grain Goodness: These are made with fresh milled whole grains which makes them a much healthier alternative to store bought white flour english muffins
• Easy, 1-bowl recipe: One thing about me is that I hate any recipe that requires pulling out multiple dishes + mixers etc… This recipe is quickly mixed up in one bowl with very little mess!
• Sourdough taste + benefits: Not only does this one have the benefits of whole grains but also the wonderful power of fermentation using sourdough! Sourdough adds a delicious tang but also breaks the grains down to help with digestion.
• Versatile use: These are a great for breakfasts toasted with butter. My kids love them for lunch with some peanut butter and honey or for dinner as mini pizzas.

Tips and Tricks for making Sourdough English Muffins

• Use a blend of wheat berries for additional flavor! I love using half spelt and half hard white. They are still delicious if made form just hard white
• Let the dough sit for an hour before adding salt and honey and kneading the dough. This is called a fermentolyse and lets the fresh milled flour have time to absorb the water.
• Start with 2 and a half cups of flour. You can always increase to 3 cups if the dough seems very wet
• Preheat your cast iron skillet for the best results. The dough should not stick to the bottom of the pan
• If you find these to be too sour for your liking, shorten the time it spends fermenting on the counter. Let it sit out for a few hours and then put in the fridge overnight.
• Make a double batch and freeze for added convenience!

Ingredients:

• 3 cups fresh milled flour
• 1/2 cup active sourdough starter
• 1 cup milk (I use raw milk)
• 1 TBS honey
• 1 Teaspoon salt

Supplies:

– large bowl

– dough whisk (optional)

– round biscuit cutter or glass jar

– Cast iron skillet

Instructions:

Step 1: Mixing the Dough

In a large bowl combine all ingredients. Mix well using your hands until a shaggy dough forms. Cover the bowl loosely and allow it to sit in a warm place for 1 hour. This is called a “fermentolyse”.

Step 2: Kneading & Bulk Rise

Turn the dough out onto the counter. Knead dough for about 5-10 minutes, adding more flour if the dough is wet and sticky. Try to avoid exceeding 3 cups of flour or your english muffins will be very dry. Transfer the dough to a large mixing bowl, cover with plastic wrap, and allow it to go through its first rise in a warm place for 8-12 hours (overnight). Alternatively let the dough rise for 4-6 hours and then transfer to fridge overnight.

Step 3: Shaping the Muffins

The next morning, transfer the dough to a lightly floured surface and roll it out to about 1/2-inch thickness using a rolling pin. Use a biscuit cutter, cookie cutter or mouth of a wide mouth mason jar to cut out the muffins. Place dough rounds onto a baking sheet lined with parchment paper and dusted with corn meal. I like to dust one side of the muffins and then flip them to dust the opposite side. Cover with plastic wrap and let the dough rise for an additional hour. The english muffins will only get slightly puffy at this stage.

Step 4: Cooking the Muffins

5 minutes before you are ready to bake the english muffins, Heat a large cast iron skillet over medium-low heat. If the skillet is well seasoned you do not need to grease it. Place muffins in the pan, allowing space between each. I usually do 4 muffins at a time. Cook for 5 minutes and flip using a spatula. The bottoms should be toasty. Internal temperature should be around 190 degrees farenheit. Transfer the cooked muffins to a cooling rack to rest.

Serving Suggestions:

• Toast and spread with homemade strawberry jam.
• Use for English muffin pizzas.
• Make a delicious breakfast bread for eggs Benedict.

Storage Tips:

Keep extra muffins in an airtight container or a ziploc bag at room temperature for up to 5 days. These also freeze well in a gallon freezer bag.

Enjoy baking your whole wheat sourdough English muffins, and don’t forget to share your finished product with me!

Check out other popular Fresh Milled Flour Recipes:

• Fresh Milled Whole Grain Waffles
• Whole Grain Lactation Cookies

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