Four Grain English Muffins
Whole Grain Recipe
There are literally four grains used in these tender Four Grain English Muffins: Whole wheat flour, wheat germ, cornmeal and rolled oats.
4 cups (to 4-1/2) all purpose flour
1 package active dry yeast
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick rolled oats
1 cup nonfat powdered milk
3 tablespoons sugar
2 teaspoons salt
2 cups water
1/4 cup oil
1/4 cup cornmeal
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well.
In saucepan, heat water and oil until very warm (120-130 degrees). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for quick rising yeast).
Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.)
Bake on lightly oiled electric griddle or fry pan at 325 degrees for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast.
Recipe Yields: 6 servings Four Grain English Muffins.