Hard-Boiled Eggs with Whole Wheat English Muffin and Greek Yogurt

Ingredients

• 1.25 cup whole wheat flour
• 1.25 cup all-purpose flour (plus more for dusting)
• 2 tsp instant yeast
• 1 tsp salt
• 1 cup low-fat milk (warmed to 110°F (43°C))
• 1 tsp honey
• 1 tbsp unsalted butter (melted)
• 2 tbsp cornmeal (for dusting)

Instructions

1. 1

   Prepare the dough

   • In a large bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, and salt.
   • In a separate bowl, combine the warm milk, honey, and melted butter.
   • Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms.
2. 2

   Knead and let the dough rise

   • Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until it becomes smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
3. 3

   Shape the muffins

   • Gently punch down the risen dough. Roll it out on a lightly floured surface to about 1/2-inch thickness.
   • Use a 3-inch round cutter to cut out 10 muffins. Re-roll scraps as needed.
   • Sprinkle a baking sheet with cornmeal and place the muffins on top. Sprinkle the tops with more cornmeal.
4. 4

   Let the muffins rise again

   • Cover the muffins loosely with plastic wrap and let them rest for 30 minutes. They will puff up slightly.
5. 5

   Cook the English muffins

   • Heat a large, dry skillet or griddle over low-medium heat. Do not add any oil.
   • Carefully place a few muffins on the hot griddle, leaving space between them.
   • Cook for 7-10 minutes per side, until golden brown and cooked through. The sides should also look dry, not doughy.
   • Adjust the heat as needed to prevent the outside from burning before the inside is cooked.
6. 6

   Cool and serve

   • Transfer the cooked muffins to a wire rack to cool completely.
   • To serve, split open with a fork (not a knife) to preserve the nooks and crannies. Toast and enjoy.

Ingredients

Instructions

1. 1

   Heat the milk

   • Pour the non-fat milk into a heavy-bottomed pot.
   • Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). A thermometer is highly recommended.
   • If you don't have a thermometer, heat until it's steaming and small bubbles form around the edge, but do not let it boil over.
2. 2

   Cool the milk

   • Remove the pot from the heat and let it cool down to between 110-115°F (43-46°C).
   • This temperature is crucial for the live cultures to thrive. Too hot will kill them, too cold and they won't activate.
   • You can speed this up by placing the pot in an ice bath.
3. 3

   Introduce the starter culture

   • Scoop about 1 cup of the warm milk into a small bowl.
   • Add the 2 tablespoons of Greek yogurt starter to the bowl and whisk until completely smooth.
   • Pour this mixture back into the main pot of milk and stir gently to combine.
4. 4

   Incubate the yogurt

   • Cover the pot with a lid. To maintain warmth, you can wrap it in a thick towel.
   • Place the pot in a warm, draft-free spot for 8-12 hours. An oven with the light on (but turned off) works perfectly.
   • Do not disturb, shake, or stir the yogurt during this time.
5. 5

   Chill the yogurt

   • After incubation, the yogurt should be set, like a soft custard. It will still be loose.
   • Carefully place the pot in the refrigerator and chill for at least 4 hours, or overnight. This helps it firm up further.
6. 6

   Strain to make it Greek-style

   • Line a fine-mesh sieve with a few layers of cheesecloth and place it over a deep bowl.
   • Gently pour the chilled yogurt into the cheesecloth-lined sieve.
   • Cover and place back in the refrigerator to strain. Strain for 2-4 hours for a thick, Greek-style consistency.
   • The longer you strain, the thicker it will become. The liquid that drains out is whey.
7. 7

   Store the yogurt

   • Transfer the thick Greek yogurt from the cheesecloth to an airtight container.
   • Store in the refrigerator for up to 2 weeks. The whey can be saved for smoothies or baking.