An ideal match of form and flavor, this recipe from Deb Perelman of Smitten Kitchen pairs the cragginess and crispy toasted edges of an English muffin with the taste of freshly made deli rye bread. Your eggs never had it so good!
Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess.
Combine the yeast and water in a large mixing bowl; let rest for 5 minutes. Gently warm the milk (or buttermilk) and butter; add to the yeast mixture, followed by the sugar, flours, salt, and caraway. Mix until a shaggy, uneven dough forms; knead for 5 minutes, until the dough is stretchy and cohesive.
Grease a large bowl, place the dough in it, and cover. Let rise in a draft-free spot for 1 hour, until the dough has risen by at least one-third.
Lightly grease a rimmed baking sheet with oil, then generously sprinkle it with farina (or semolina or cornmeal). Lightly flour a work surface, turn the dough out onto it, and gently deflate it with floured hands.
Divide the dough into eight pieces. Roll gently into balls and place on the prepared baking sheet. Gently press into disks about 3/4 ” thick. Spray the tops lightly with oil and sprinkle with more farina. Cover loosely and let rise at room temperature for 30 minutes, or up to 3 days in the refrigerator.
Preheat the oven to 275°F. Preheat an electric griddle to 300°F or place a cast-iron skillet over low heat for 5 to 7 minutes, then lightly coat the inside with oil. Dust the excess farina from the muffins and place in the hot pan.
Cook for about 5 minutes, until the bottoms are deep golden brown. Flip and cook for another 4 to 5 minutes. Transfer the muffins to a clean baking sheet and bake for 20 to 25 minutes, until the sides are firm to the touch. Remove from the oven and let cool to lukewarm before fork splitting.
Store any leftover muffins, well wrapped, at room temperature for several days. Freeze for longer storage.
