Whole Wheat Raisin English Muffins

8 Servings
wheat flour
baking
wheat cornmeal butter muffin baking wheat wheat flour

1 packet active dry st
1/2 cup warm water (about 110° F)
1/2 cup warm k (about 110° F)
1/4 cup canola or other mild oil
1
2 cups whole wheat ur
1 cup unbleached white ur
1/2 cup sins
3 tablespoons ar
1 teaspoon t
2 tablespoons yellow nmeal or semolina

In a large bowl, dissolve the yeast in the warm water. Add the milk, oil, and egg. In a separate bowl, combine the flours, sugar, raisins, sugar and salt. Add the dry ingredients to the wet mixture, 1/2 cup at a time to form a soft, sticky dough. Dump dough onto a well-floured board and knead for 5 minutes until smooth. Place in an oiled bowl and cover. Set in a warm place to rise until double in size, about 1 hour. Roll out on a cornmeal-dusted board until about 1/2" thick. Cut with a 3-4" cookie cutter or juice glass. Cover with a dishtowel and put in a warm place to rise another 15 minutes or so. Sides will expand and look cracked. Heat a griddle (a cast-iron skillet would work well) over medium-low heat. Cook muffins on the hot griddle, about 7 minutes on each side. Serve warm straight off the griddle, or slice in half and toast. Butter and honey would be divine.


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