No Oven Homemade Whole-Wheat Muffins

I know usually English muffins made with white flour but i made my muffins with whole wheat flour. These muffin breads are tasty,  nice, tender and slightly moist and they are NO OVEN baked.

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Ingredients

350g whole-wheat flour

100g plain flour

5g salt

7g dried yeast

200ml warm milk

150ml warm water

Extra flour for dusting

Method

Put the whole-wheat flour and plain flour in a bowl, add salt and mix well. Add dried yeast into the bowl and mix again. Make a well in the centre of flour . Pour warm milk and water and mix with your hand.

You will have a soft and sticky dough. Knead the dough with your hand for 10 minutes. If is very sticky add some whole -wheat flour until it is soft and slightly sticky.

Cover the dough with a kitchen towel until doubled in size ( about 1-2 hours).

Once the dough rise, punch down the dough to make it flat and knead again for 5 minutes. Put the dough back inside the bowl and leave to rise ( about 30 minutes).

On the floured surface, divide the dough into 8 portions and shape each piece into a ball.

Sprinkle them with plain flour and cover them with kitchen towel and leave to rise in a warm place for another 30 minutes

Heat the pan and put muffins. Cook the muffins slowly about 12 minutes and then flip over and let to cook other side for 12 minutes .

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نان مافین با آرد گندم

مافین بر خلاف اسمش که یک نوع شیرینی هست به نانهای کوچکی هم گفته میشه که در تابه پخته میشن و نیازی به فر ندارن. این مافین های خوشمزه و مقوی رو میشه برای صبحانه یا عصرانه همراه با کره – مربا و چای صرف کرد.

مواد لازم

سیصدوپنجاه گرم آرد گندم

صد گرم آرد سفید

پنج گرم نمک

هفت گرم خمیر مایه

دویست میلی لیتر شیر ولرم

صدوپنجاه میلی لیتر آب ولرم

طرز تهیه

dداخل یک‌کاسه آرد گندم را با آرد معمولی و نمک مخلوط می کنیم. خمیر مایه ی خشک را به آرد اضافه کرده و هم می زنیم. وسط کاسه یک گودی درست می‌کنیم و آب و شیر ولرم رو می‌ریزیم و تمام مواد رو با هم مخلوط میکنیم و با دست شروغ به ورز دادن خمیر برای 10 دقیقه ورز می دیم . اگر خمیر حالت چسبی داشت کمی آرد اضافه میکنیم. بعد از10 دقیقه ورز دادن باید یک خمیر نرم و کمی چسبنده داشته باشیم.

روی خمیر را با دستمال آشپزخونه می پوشونیم و میگذاریم برای 2-1 ساعت بمونه تا حجم خمیر دوبرابر بشه.

وقتی حجم خمیر دو برایر شد با دست روی خمیر فشار میدیم تا هوای داخل خمیر خارج بشه. روی سطح آردی خمیر را میگذاریم و باز 5 دقیقه ورز میدیم. سپس خمیر رو بر میگردونیم داخل کاسه و روی کاسه را با حوله می پوشونیم و در یک جای گرم قرار میدیم بمونه ( برای نیم ساعت).

برروی سطح آردی خمیر رو قرار می دیم وخمیر رو به 8 قسمت تقسیم می کنیم. هر یک از چانه ها رو به صورت گرد در می آریم. روی چانه ها کمی آرد می پاشیم روشون رو می پوشونیم برای نیم ساعت دیگر.

تابه را روی گاز گرم می‌کنیم وقتی داغ شد دو سه تا از چانه های آماده شده داخل تابه می چینیم و میگذاریم هر طرف خمیر برای 12 دقیقه بپزه.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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