Bread that is delicious toasted and spread with lots of butter.
- 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
- Proof: In a large mixing bowl, stir together warm water and honey. Sprinkle in yeast. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- Cut: Punch out 7.5cm circles with a cookie cutter or drinking glass (re-pat scraps once).
- 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.
- Bake: Slip griddled muffins onto a baking sheet and slide into a 150°C oven. Bake until cooked through, about 8 minutes.
- 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.