Wednesday, March 24, 2010
Whole Wheat English Muffins
Here they are!! As I promised.... the recipe for English Muffins!! Enjoy!!
2 1/4 teaspoon instant yeast
1 tablespoon agave or honey
2 cups buttermilk, or plain yogurt
1 teaspoon salt
4 1/2 cups to 6 cups whole wheat flour
In a large mixing bowl, dissolve the yeast and sugar in the buttermilk. Stir in the salt and 2 cups of the flour. Mix in 2 or more cups of the remaining flour, until the dough begins to pull away from the sides of the bowl. Knead for 3 to 4 minutes and then give the dough a rest while you grease a bowl. Continue kneading for another 3 or 4 minutes, and then put the dough in the bowl and turn it over so the top has a thin film of grease on it. Cover and let the dough rise until it has doubled (you can stick you finger in it and it doesn't spring back at you.)
Roll out your dough about 1/2-inch thick. Cut out the muffins, using a standard English muffin ring 3 to 3 1/2 inches in diameter. Place them on a cookie sheet sprinkled with cornmeal. Let them rest for at least 15 minutes.
Heat your griddle to a very low heat. Grease it and, very gently so you don't deflate them, place the muffins with the cornmeal side down on the griddle. Cook for about 10 minutes; turn them over and cook 10 minutes more. Cool the finished muffins on a rack. When you're ready to eat them, split them with a fork and toast.
Makes approximately 11 English muffins