Meet Multigrain: What Makes Our Multigrain English Muffins Unique

When it comes to making them, there's a little more to our Multigrain Sourdough English muffins that you don't know from just looking at them. So we thought it'd be fun to share some behind the scenes about what makes them unique and different -- not only from other English muffins on the market, but also in comparison to our other varieties! From the 7 grains and seeds inside and outside each English muffin to the pre-soaking of the grains and a touch of molasses, this variety requires a few extra steps along the way. So, what exactly goes into our Multigrain English muffins and why?

What ingredients are in our Multigrain variety? 

Like all of our sourdough English muffin varieties, our Multigrain English muffins are made with simple, recognizable ingredients you'd find in your own home kitchen:

• Water
• Unbromated Unbleached King Arthur Flour
• Unbromated Whole Wheat King Arthur Flour
• Organic Multigrain Blend
• Molasses
• Organic Oats
• Sea Salt
• Rice Flour
• Yeast
• Avocado Oil
  

We really mean the MULTI in Multigrain

We use an organic multigrain blend made up of 7 different grains and seeds from King Arthur Baking:

1. Cracked Wheat
2. Oat Flakes
3. Rye Chops
4. Hulled Millet
5. Corn Grits
6. Spelt
7. Flax Seed

Together they give our Multigrain English muffins their hearty texture, nuttier flavor and all of those grains and seeds you can see throughout each English muffin. But before any of them make it into our dough, there's an important first step: pre-soaking the grains overnight.

Why do we soak the grains overnight?

When we first started making this variety, I was so intrigued by the science behind dry versus soaked grains and the difference they can make in the final product. Contrary to what you might think, it's not quite as simple as tossing dry grains and seeds into your dough!

Some of the cracked and chopped grains in our blend are hard and sharp when they're dry. Adding them directly into the dough can interfere with the gluten network developing during mixing. 

You might be thinking: why does that matter?

Think of gluten as the stretchy framework that gives dough its strength and elasticity -- as the dough ferments and produces gas, that gluten network needs to be able to stretch and hold onto those bubbles. Hard pieces of dry grain, for example, can physically disrupt that developing structure, making it more difficult for the dough to build and maintain the strength we're looking for. 

Dry grains are also thirsty! If added without being hydrated first, they can absorb moisture from the surrounding dough.

TLDR: Pre-soaking hydrates and softens the grains, making them gentler on the dough's developing gluten structure while also ensuring the grains themselves are tender rather than hard in the finished English muffin. 

That's why we soak our 7-grain blend overnight before incorporating it into our Multigrain dough!

Multigrain is MULTI-step

The organic 7-grain blend doesn't just go inside the dough.

Before the dough is hand-cut into our unique square shapes, we add that same grain blend by hand to both the top and bottom of the dough.

Those are the visible grains you see covering the outside of every Multigrain Dam Good® English Muffin. This extra step adds even more texture and flavor to the outside.

And because those grains are applied by hand, one English muffin might get a little more or a little less than the next -- Every One Is Different.

Why do we add molasses?

Although whole grain breads don't require added sweeteners, a small amount can play a few different roles, which is why we add a touch of molasses in our Multigrain English muffins!

It helps balance the deeper, earthier flavors of the grains without making the finished English muffin taste sweet. It also contributes to the texture and color of the finished English muffin and provides an additional source of fermentable sugars for the yeast during fermentation. 

A little goes a long way!

A little extra TLC goes into our Multigrain variety

From soaking our 7-grain blend overnight to incorporating those grains throughout the dough, to adding them by hand to the outside, our Multigrain requires a few extra steps along the way.

Add in our slow fermentation process and a touch of molasses, and there's a lot more happening in this muffin than you might think.

Seven grains and seeds. Multiple steps. Plenty of hands-on TLC. That's what makes our Multigrain... MULTIgrain.