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Sourdough Whole Grain English Muffins

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Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1 1⁄3 Cup (21.33 tbs) (About 110 Degrees Fahrenheit)
  Sourdough starter 1 Cup (16 tbs) (At Room Temperature)
  Honey 2 Tablespoon
  Salt 2 Teaspoon
  Instant nonfat dry milk 1⁄2 Cup (8 tbs)
  Wheat germ 1⁄4 Cup (4 tbs)
  Cracked wheat/Rolled oats / mixed grain cereal 1⁄2 Cup (8 tbs)
  Whole wheat flour/Graham flour 1 1⁄2 Cup (24 tbs), unsifted
  All-purpose flour 3 Cup (48 tbs), unsifted
  Yellow cornmeal 1⁄4 Cup (4 tbs)
Directions

In a large bowl, dissolve yeast in water.
Stir in starter, honey, salt, dry milk, wheat germ, cracked wheat (or other cereal), whole wheat or graham flour, and 1 cup of the all-purpose flour.
Beat well for 5 minutes.
Gradually mix in 1 1/2 cups of the remaining all-purpose flour to make a stiff dough.
Turn dough out onto floured board; knead until smooth (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down and turn out on a board lightly sprinkled with cornmeal.
With a rolling pin, roll out dough to a thickness of about 1/2 inch.
With a floured 3-inch cooky cutter (or tuna can with both ends removed), cut dough in rounds.
Place muffins, cornmeal side up, about 1 inch apart on a baking sheet lightly sprinkled with cornmeal.
Cover lightly and let rise in a warm place until puffy (about 1 hour).
On a lightly greased electric griddle (preheated to 275°) or in a lightly greased heavy frying pan over low heat, bake muffins until golden brown (12 to 15 minutes on each side).
Cool on racks.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake

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