Whole Wheat English Muffins

My husband loves an english muffin with peanut butter and jelly on it for breakfast. In an attempt to use more whole grains, I decided to make some for him with whole wheat flour. I based my recipe on the one given by Michael Ruhlman. I substitute whole wheat flour and decrease the amount of flour by 1/2 to 1 ounce to make up for the fact that the whole wheat flour tends to absorb more moisture. Sometimes I also add in flax seed meal so I then decrease the flour amount even more.

Here is my recipe:

Whole Wheat English Muffins

2 ounces or 1/2 stick of butter, melted
1 tablespoon of sugar dissolved in the butter
Remove from heat and add:
16 ounces or 2 cups milk (I use 1% as that is what I usually buy)
1 large egg beaten

Combine the following in a mixing bowl and then add the liquid ingredients:
15 ounces whole wheat flour
1 1/2 teaspoons of salt
1 1/2 teaspoons of yeast

Let rise for an hour.

Butter some english muffin rings (you do not have to use these but I like the look of nice round muffins).

Then heat a griddle to medium heat, place rings on griddle, and stir in
2 teaspoons of baking powder

Pour about 1/4 cup of batter into each ring

Bake for 10 minutes on one side and then flip over for about 7-10 more minutes. After you flip them, the rings might slide off but they should be able to hold their shape after this. To test for doneness you might have to sacrifice one muffin by opening it with a fork. If they are done, remove them to a rack to cool. Then, they can be fork split, toasted, and enjoyed.

Makes 12 muffins.