Wholemeal YQ English Muffins

by Danka Jandric July 11, 2025

Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.

This recipe was created by Danka Jandric, a neuroscientist by background, now a medical educator. Danka has an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.

Notes:

If you want to prove overnight, use 1 tsp yeast. For same day proving, 2 tsp.
The muffins can be made without honey/agave, but the addition of this brings out beautiful notes in the flour, so it is recommended.
The dough might be sticky at first, try to resist the temptation to add more flour, trust the process.
Wholegrain flour holds on to more moisture than white, so needs some tweaks to avoid undercooking. This is why I recommend rolling the dough to only about 1.5 cm thickness and cooking for quite long time on each side on low heat.

Makes 8 to 10 muffins

Ingredients

400g Hope Farm YQ Wheat Flour, Stoneground, Wholemeal
1 or 2 tsp Instant Yeast (see notes)
300ml Milk/Plant Milk, warmed slightly
1 tbsp Honey/Agave Syrup
1 tbsp Neutral Oil
1 tsp Salt
Semolina, for dusting

Method

Combine flour, yeast and salt in a bowl. Add warm milk, honey/agave and oil.
Mix well and knead until smooth, about 8-10 min.
For overnight proof: Cover and leave on counter for 30 min to get fermentation going. Pop in the fridge until the next morning. Move on to step 5.
For same day proof: Cover and let proof until doubled in size, about 1-1.5 h. Move on to step 5.
Dust the counter with flour and roll dough out to about 1.5 cm thickness.
Cut out rounds using a cutter or a glass turned upside down. Put on a tray or baking sheet dusted with semolina and dust some semolina on top too. Cover and leave for a second proof for 30-45 min.
Heat a dry frying pan on medium-low heat and cook the muffins for 6-8 min on each side.
Cool on a rack and enjoy.

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