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
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.