Rye English Muffins | Homemade Rye English Muffin Recipe

Instructions

1. Combine Milk (or Buttermilk), Butter & Sugar and heat until warmed to @ 100 - 110 Degrees. Then add the Warmed Milk Mixture to the Yeast in a Stand Mixer Bowl or Mixing Bowl. Mix slightly until combined and let sit @ 5 min for the Yeast to bloom (Yeast will become frothy on the surface of the liquid).
2. Add 2/3 Cup of Rye Flour as well as the All-Purpose Flour, Salt & Caraway Seeds to the Yeast Mixture and Mix (with Hook Attachment) on low until the dry ingredients are well combined with the wet ingredients.
3. If the dough looks too moist, add an additional 1/3 Cup of Rye Flour (to make 1 Cup total).
4. Knead dough on Medium (with Hook Attachment) about 5 minutes; a shaggy, stretchy dough will result.
5. Remove the dough from the Stand Mixer Bowl or Mixing Bowl, Spray the Stand Mixer Bowl or Mixing Bowl with a Neutral Oil (Avocado Oil works well) and return the dough ball back into the Oiled Bowl. Cover with a towel and allow to rise @ 1 Hour or until it has about doubled in size.
6. Turn the Rye Dough out onto a floured surface, gently flatten the Dough Ball and then create smaller portions: @ 8 for Large English Muffins or 12 for Mini English Muffins.
7. Sprinkle Cornmeal onto a Baking Pan.
8. Shape the smaller dough portions into ball shapes and place them into the Cornmeal Coated Baking Pan, gently flattening the dough into discs @ 3/4" thick.
9. Once all the English Muffin Portions have been created and formed into discs in the Cornmeal, spray the tops with a Neutral Oil (Avocado Oil works well) and sprinkle the tops with Cornmeal as well. Gently pat the Cornmeal into the top surface of the Rye English Muffin dough.
10. Cover the Rye English Muffins on the Baking Pan with a towel and let rise @ 30 min at room temperature (or overnight in the refrigerator) (*see note below).
11. Pre-Heat Oven to 250 Degrees Fahrenheit.
12. Cook the Homemade Rye English Muffins on the Cooktop in a Pan or Skillet @ 5 min per side, until lightly browned. (*see note below)
13. Return the Browned Homemade Rye English Muffins back to the Baking Pan (after the excess Cornmeal has been removed from the pan).
14. Bake at 250 Degrees for 20-25 min, or until the sides of the English Muffins are firm to touch.
15. Cool on a cooling rack slightly and split the Homemade Rye English Muffins with a Fork to reveal all the Nooks & Crannies you created!
16. Enjoy these Homemade Rye English Muffins fresh or toasted!