Midwestern Heritage English Muffins

These hearty and flavorful English muffins feature two ancient grains alongside tried-and-true Janie's Mill bread flours. Perfect for a sandwich or simply spread with butter, they get their deep flavor and soft texture from a sourdough pre-ferment, olive oil, and maple syrup. This recipe was generously shared with us by Bryan Russo, resident baker at Songbird, a cozy St. Louis café known for its elevated, locally sourced breakfast and lunch.

Yield: about 18 large muffins 

Total Time: about 6 hours (plus overnight fermentation)

Ingredients

For the pre-ferment:

• 330 g (2 3/4 cups) Janie’s Mill High-Protein Bread Flour
• 3 g (1 tsp) instant yeast
• 50 g (about 1/4 cup) active sourdough starter (preferably fed with Whole-Kernel Bread flour)
• 450 g (2 cups) water (57°F)

For the final dough:

• 120 g (1 cup) Janie’s Mill Artisan Blend Flour
  
• 120 g (1 cup) Janie’s Mill Red Fife Flour
  
• 110 g (1 cup) Janie’s Mill Dark Rye Flour
  
• 110 g (1 cup) Janie’s Mill Einkorn Flour
  
• 33 g (about 2 Tbs) salt
  
• 100 g (1/3 cup) maple syrup
• 120 g (2/3 cup) olive oil
  
• 2 large eggs
  
• 50 g (1/4 cup) water (for bassinage)
• Cornmeal, for dusting
• Clarified butter, for griddling

Instructions

Step 1: Make the Pre-Ferment

1. In a 4-quart bowl, combine the flour and instant yeast.
2. Stir in the water and whole wheat sourdough culture until all the flour is fully hydrated.
3. Cover the bowl with plastic wrap and ferment at room temperature for 45 minutes, or until aerated.
4. Transfer to the refrigerator and chill overnight.

Step 2: Make the Final Dough

1. Remove the pre-ferment from the refrigerator and let it sit at room temperature for 45 minutes to de-chill.
2. Add the maple syrup, eggs, olive oil, salt, flour blend, and pre-ferment to an electric mixer bowl fitted with a dough hook.
3. Mix on medium speed for 12–15 minutes, or until the dough begins to clear the sides of the bowl.
4. Add the bassinage water gradually and continue mixing until the dough passes the windowpane test.
5. Transfer the dough to a lightly oiled container, cover, and ferment at room temperature for about 1½ hours, or until doubled in size (time varies based on room temperature).

Step 3: Portion and Proof

1. Remove the fermented dough and portion into 3.3 oz dough balls.
2. Roll each piece in cornmeal and arrange on a sheet tray so they are not touching.
3. Cover the tray with plastic wrap and proof at room temperature for 60–90 minutes, or until nearly doubled.

Step 4: Preheat

1. Preheat the oven to 330°F.
2. Preheat a skillet or flat griddle to medium heat (about 350°F).

Step 5: Griddle and Bake

1. Grease the griddle with clarified butter.
2. Gently transfer the proofed muffins to the griddle top-side down, leaving at least 1 inch of space between each.
3. Cook for 3 minutes per side until deep golden brown, then transfer to a baking sheet.
4. Finish baking in the oven for 9 minutes.

Step 6: Cool

1. Transfer finished muffins to a cooling rack and allow to cool for at least 30 minutes before slicing or serving.

Just before griddling.