Our children are safe. The bad guy was found out before he had the chance to do any harm. It’s a happy ending to a chilling day. Shortly after our daughter went to school this morning we received a notice from school administrators that they had been alerted there was a shooting threat. The school went on lockdown. The police took matters in hand. And we waited. By 2:30 it was over and we are so grateful. So grateful not to have become another statistic in this crazy wave of violence in America’s schools, against America’s children. Last week the brave students at our town's high school walked out—peacefully and with the support of the community—to protest school violence. Today they faced that threat is real and their actions to work to end school shootings are welcome and strong and oh so necessary. Another community today, in Maryland, was not as lucky. They lost two young people to gun violence and the perpetrator died, as well. My heart goes out to each and every person that was touched and hurt by the violence.
Let’s keep the pressure on. Let’s work to end the carnage. Let’s work toward common sense gun laws. Let’s love our kids and make sure they know, every day, that we stand with them until they are heard and the senseless violence ends.
Let's remember to see the beauty in each day.
It seems almost silly to write about food today, but baking soothes me and nurtures my family so it was a good thing to do while we waited. These Whole Wheat English Muffins are super simple to make and a nice change from the store-bought variety. The texture is slightly different than a traditional English muffin, no doubt because this recipe doesn’t call for a sourdough starter, but they’re dense and flavorful nonetheless. Lightly toasted, with a pat of butter, and a cup of coffee—they are a perfect way to start your day and ease your mind.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Whole Wheat English Muffins
Yield: 16 Large Muffins
- 1 ¾ cup warm milk
- 3 tablespoons softened butter
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 2 ½ cups bread flour
- 2 cups whole wheat flour
- 2 teaspoons instant yeast
- Butter or jam, for serving
- Combine all the ingredients except the cornmeal in the bucket of a bread machine or in a standing mixer. If using a bread machine, use the quick dough cycle. If using a standing mixer, beat the dough with the paddle on high for five minutes.
- Remove the dough, shape into a ball, place in a bowl and cover lightly. Allow to rise for 20 minutes.
- While the dough is rising, prepare two baking sheets by lining them with parchment paper and dusting with cornmeal.
- Remove the dough from the bowl and turn onto a clean work surface lightly dusted with flour. Divide the dough into 16 pieces. Shape into balls and place each ball on the prepared baking sheets. Flatten each ball with the back of your hand. Allow to rise for 20 minutes. Dust with cornmeal.
- Preheat the oven to 325 degrees F.
- Place the prepared muffins in the oven and bake until golden, about 25 minutes.
- Remove from oven and allow to cool completely.
- Just before serving, slice muffin in half and toast. Brush with butter or jam.
- This recipe was adapted from a recipe by King Arthur Flour. Their recipe uses all bread flour instead of the whole wheat and includes instructions on how to bake these more traditionally on a griddle. You can see that recipe here: King Arthur Flour English Muffins.
- If not eating right away, store muffins in an airtight container in the refrigerator or freeze.
You can print this recipe here. If you choose to make it, please take a photo and place it on Instagram with the #gatheringflavors.