Breadbeckers Whole Wheat English Muffins Recipes

BREADBECKERS® WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, combine water, milk, honey and salt.
• Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
• Cover and let the "sponge" rise in a warm place for about 1 hour.
• Beat in the softened butter.
• Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
• Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
• Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
• Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
• Cook until lightly brown, turning once.
• Cool slightly and slice in half. Toast the halves, if desired.

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve the yeast in the water.
• Add the sugar, salt and dry milk and blend.
• Add half the flour and whisk for 1 minute.
• Set the mixture aside for 1 hour, or until the sponge falls back on itself.
• Beat in the oil.
• Add the remaining flour and mix well.
• Add extra flour if necessary to make a fairly stiff dough.
• With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
• Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
• Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.