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> Whole Wheat English Muffins, homemade
shel1210
post May 30 2003, 03:55 PM
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My disclaimer: I haven't tried these yet, so I have no idea how they are! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/biggrin.gif)

Whole Wheat English Muffins (from Whole Foods for the Whole Family)

2 cups warm water
1/2 to 1 cup dry milk powder
1 to 2 T. honey*
3 T. butter
1 t. salt
1 T. yeast
5 to 6 cups whole wheat flour


Combine water, milk powder, honey, butter, salt and yeast in a bowl. Let stand for 5 minutes. Beat in flour slowly until soft dough forms. Knead for 5 minutes. Let rise for 1 hour. Punch down. Pat out on floured surface to 1/2 inch thickness. Cut into 3 to 4 inch rounds, using a glass or empty tuna can. Place on baking sheet sprinkled liberally with cornmeal**. Let rise for 30 minutes. Bake in greased pre-heated skillet, griddle or electric skillet for 10 minutes on each side. Split with fork, toast and serve hot. Yield: 12 servings.

Nutritional info per serving: Calories, 261; Protein, 11 g.; Carb, 50 g.; Fiber 8 g; Fat 4 g.

No-Knead instructions:

Add only 4 to 5 c. flour, until you can no longer stir. Do not knead dough before rising.

Oven Baked variation:

Omit 1/2 c. water and add 2/3 c. yogurt. Place cut muffins on baking sheet and place another baking sheet over tops of muffins. Let rise 30 minutes. Bake at 375 degrees for 15 minutes.

*Use agave or sugar substitute to equal 1 to 2 t. honey.

**Of course we can't use cornmeal....so I'd just omit it since I don't know of a substitute for it.
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lekililina
post Jun 3 2003, 01:23 AM
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Those sound yummy!
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lfc
post Jun 9 2003, 01:59 AM
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sub for cornmeal --

coarsely ground grain.

If you don't grind your flour, a coffee grinder to grind some whole wheat or other grains will work. It's basically just little spacers to keep the dough from sticking. Or you can bake on parchment paper, too.


Linda
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