Sourdough Whole Grain English Muffins
|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)|
|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)|
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.