Mix water (warmed to 110-115*), sugar and yeast in a small bowl. Let sit until room temperature and foamy, about 10 minutes
2
In a large bowl place 4 cups of the whole wheat flour and the salt, mix together and make a well. Add the egg, milk, butter and yeast mixture. Beat with paddle attachment on mixer until creamy, about 2 minutes. Add remaining whole wheat flour, then small amounts of the all purpose flour until a soft dough that just clears the side of the bowl is formed
3
Turn dough onto a lightly floured surface and knead until smooth and springy, about 8 minutes, lightly dusting with flour as needed
4
Lightly grease a deep container, put dough in and flip so both sides are coated. Cover with plastic wrap and let rise in a warm room until doubled, 45-95 minutes.
5
Lightly sprinkle a work surface with cornmeal. Gently deflate dough and turn out onto work surface. Roll into a rectangle about 1/2 inch thick, sprinkle the top with cornmeal while rolling to prevent sticking
Cut muffins out with a 2 1/2 inch cutter or drinking glass. Re-roll trimmings and continue cutting muffins until no dough remains
6
Heat a cast iron pan on low heat or heat an electric griddle to 350*F. Lightly grease the surface
7
Place several muffins in hot pan, leaving at least 1/2 gap between muffins. Cook for about 8 minutes on each side, turning when dark brown. Transfer to cooling wrap.
May be stored in fridge or freezer in an airtight container
