Pumpernickel Rye English Muffins

Grease a large mixing bowl with vegetable oil. Set aside. Line a large rimmed baking sheet with parchment paper or a silicone liner. Set aside.

In the bowl of a stand mixer, whisk together water, milk, yeast, 1 tablespoon of butter (melted and cooled to between 100-105ºF) and 5 ounces of flour. Cover with plastic wrap and let sit for 30 minutes to form a “sponge” or “starter” for muffins.

Once the sponge has doubled in size, attach dough hook to the stand mixer along with the bowl. Turn on low and add in remaining flours, cocoa powder and molasses to the sponge that was formed. Add in salt and caraway seeds. Allow to mix on medium and knead until satiny and smooth, approximately 5 minutes.

When kneading is complete, scrape dough from mixer bowl and transfer to greased bowl that had been set aside. Cover with plastic wrap and allow to rise 45 minutes to 1 hour.

Preheat oven to 375ºF. Dust a clean and sanitized countertop or work surface with cornmeal. Turn out dough from greased bowl and stretch evenly until it is about 3/4″ thick. Handle dough lightly so it does not become tough.

With a 4″ round biscuit cutter, cut out as many rounds as possible. Place them on parchment or silicone-lined baking sheet. Re-roll dough to obtain more muffin rounds. But do not re-roll more than once.

In a large skillet, heat remaining 1 tablespoon of butter to coat the pan on about medium heat. Lightly brown each side of each muffin, about 1 minute per side. Place each muffin back onto lined baking sheet until all have been browned.

Place in heated oven for 15-20 minute until cooked through. Immediately cool on a wire rack when completely cooked. Serve warm with jam of your choice and devour.

The muffins can be frozen to preserve or eaten within 4 days.