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.