• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Description

Bread that is delicious toasted and spread with lots of butter.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • ½ cup warm water
  • 2 tsp honey
  • 2¼ tsp active dry yeast
  • 1 cup warm milk
  • 3 tbsp unsalted butter, melted and cooled
  • 1½ cups whole wheat flour
  • 1 tsp salt
  • 1 cup all-purpose flour, plus a little extra
  • Salted butter, for griddle


  1. Proof: In a large mixing bowl, stir together warm water and honey. Sprinkle in yeast. Let stand until creamy, about 10 minutes.
  2. Mix: Stir in milk, butter and whole wheat flour. Cover the bowl with plastic wrap, then a kitchen towel, and let rise in a warm spot, 1 hour. This wet dough (called a sponge) will bubble and, when poked, look something like a sponge.
  3. Rest: Whisk together salt and 1 cup all-purpose flour; stir in. Turn out and knead, adding a little flour if needed to achieve a soft but cooperative dough, 1 minute. Pat dough into a 2cm-thick circle, about 25cm across. Dust lightly with flour. Cover with plastic and let rest, 30 minutes.
  4. Cut: Punch out 7.5cm circles with a cookie cutter or drinking glass (re-pat scraps once).
  5. Crisp: Heat a griddle or cast-iron skillet over medium. Brush with salted butter. Griddle muffins until light brown, 2 to 3 minutes per side.
  6. Bake: Slip griddled muffins onto a baking sheet and slide into a 150°C oven. Bake until cooked through, about 8 minutes.
  7. Toast: Poke a fork around the perimeter of each muffin and pry open. (The fork method assures the most butter-catching crannies. Don't use a knife!) Toast. Butter. Munch.
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