Bran English Muffin

These English muffins trade some of the white flour for whole wheat and a shot of unprocessed bran, giving the crumb a deeper, slightly nutty flavor and the kind of texture that holds up to a thick smear of butter or jam.

The dough starts as a sponge. Warm milk, boiling water, honey, and yeast meet whole wheat flour in a damp-towel-covered bowl until it doubles. Once the bran, all-purpose flour, salt, and baking soda blend in, you get a dough that’s workable but stays a little sticky. That tackiness is what creates the open, craggy interior English muffins are known for.

Griddle cooking in metal rings is the only way to get the right shape and chew. The dry heat creates a chewy crust and traps steam inside to keep the crumb tender. A dusting of cornmeal on both sides sticks during the toast and gives that telltale gritty bottom.

Pro Tips

• Don’t add extra flour during kneading. The dough should stay a touch sticky for the right open texture. Dry dough means a tight, dense muffin.
• Watch the griddle heat carefully. Too hot and the outsides scorch before the centers cook through. Medium-low is your friend.
• Pull the rings off after the first side browns. They’ve done their job by then and removing them lets steam escape from the second side.
• Always split with a fork, never a knife. The fork tears along the natural air pockets and preserves the nooks for catching butter.

Variations

• Add ½ cup raisins and a teaspoon of cinnamon to the dough for a hearty cinnamon raisin version.
• Swap the honey for molasses for a darker, more brown bread flavor.
• Mix in 2 tablespoons of flax seeds or rolled oats along with the bran for extra texture and nutrition.