Whole Wheat English Muffins

By kayjayjohnson

Ingredients

• 1/2 cup warm water (115 degrees)
• 1 tablespoon honey
• 1 (5/16 oz) package Hodgson Mill (especially for whole grains) active dry yeast
• 1 teaspoon unsalted butter, melted
• 2 cups whole wheat pastry flour
• 3/4 cup whole wheat flour unbleached all-purpose flour
• 1/4 cup old fashioned oats
• 1/4 cup wheat germ
• 1 tablespoon flaxseeds
• 1/2 cup low-fat buttermilk (or 1/2 cup water & 1 1/2 tablespoons Organic Valley Buttermilk blend powder)
• 1/4 cup cornmeal

Details

Adapted from stumbleupon.com

Preparation

Step 1

Combine the warm water, honey, yeast and butter in a bowl and let stand for about 5 minutes until foamy.

In the bowl of your stand mixer (or in a large bowl), combine flours, oats, wheat germ and flaxseed.

Add in the yeast mixture and buttermilk and slowly blend with a spatula until flours are almost fully incorporated.

With the dough hook attachment (or onto a floured surface) knead on low until smooth (about 3 minutes).

Lightly coat a large mixing bowl with canola or olive oil cooking spray.

Place the dough into the bowl, cover with plastic and let it rise in a warm place until it’s doubled in size (about 1 hour).

Turn out dough onto a lightly floured surface.

Knead for about 1 1/2 minutes.

Roll to 1/2″ thickness.

Using a 3″ round biscuit cutter, cut into muffins.

Line a rimmed baking sheet with parchment and dust with cornmeal.

Place muffins on the baking sheet, cover with plastic and let rise in a warm place until puffed (about 30 minutes).

Heat a large skillet over low heat.

Working in batches, place the English muffins 1 1/2″ apart and cook until golden brown and dry (about 7 minutes on each side).

Let cool on a cooling rack for about 30 minutes.

Store in the refrigerator for 1 week or frozen for 2 weeks.