Bran and Germ English Muffins Recipe

Sprinkle yeast over 1/4 cup/60 mL warm water; let stand until foaming, about 10 minutes.

In bowl of stand mixer or in large bowl, mix together 1 cup/250 mL warm water, milk, honey and salt. Stir in yeast mixture. With paddle attachment or wooden spoon, beat in 1 cup/250 mL each of the whole wheat and all-purpose flours and oat bran until mixture is elastic and blistering on side. Scrape down side; cover and let rest in warm place until mixture has foamed up to double its size, about 2 hours.

Beat in remaining whole wheat flour, wheat germ and 3 tbsp/45 mL of the butter until smooth. Stir in all but 1/3 cup/75 mL of the remaining all-purpose flour. On lightly floured surface, knead, adding more all-purpose flour as necessary, until soft, slightly sticky dough forms. Shape into ball. Place in buttered bowl, turning to coat; cover and let rise in warm place until doubled, about 1 hour.

Lightly punch down dough and shape into ball. On lightly floured surface, pat out dough to 3/4-inch/2 cm thickness. Using 3-inch/8 cm biscuit cutter, cut into muffins, rerolling scraps. Transfer to buttered rimless baking sheet. Cover with tea towel; let rise in warm place until about doubled in height, 30 to 45 minutes.

Brush tops of muffins with remaining butter. Bake on baking sheet on preheated baking stone (if using) or on rack in centre of 425F/220C convection oven or 450F/230C conventional oven until bottoms are golden, 5 to 6 minutes. Flip muffins; bake until bottoms are golden and skewer inserted in centre of muffin comes out clean, about 6 minutes. Transfer to rack; let cool.

Before serving, split with fork and toast.

Makes 10 to 12 muffins.