MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Benjamin Disraeli & Gladstone English Muffins
Categories: Breads
Yield: 15 Muffins

1/2 c Warm water; 115øF/46øC
1 tb Honey
2 ts Active dry yeast
1 ts Unsalted butter; + more for
- serving
2 c All-purpose flour; + more
- for surface
3/4 c Whole-wheat flour
1/4 c Rolled oats
1/4 c Wheat germ
1 tb Coarse salt
2 ts Whole flaxseed
1 1/2 ts Caraway seeds (opt)
1/2 c Buttermilk
Vegetable oil, cooking spray
1/4 c Coarse cornmeal
Preserves; for serving

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

Combine flours, oats, wheat germ, salt, and flaxseed, and
caraway seeds if desired, in a large bowl. Add yeast
mixture and buttermilk, and mix with your hands until
flours are almost fully incorporated. Turn out mixture
onto a clean surface, and knead until smooth, about 3
minutes.

Lightly coat a large mixing bowl with cooking spray, and
place dough in bowl. Cover with plastic, and let rise in a
warm, draft-free spot until doubled in size, about 1 hour.

Turn out dough onto a lightly floured surface, knead for
about 1 1/2 minutes, and roll to 1/2-inch thickness. Using
a 3" round cutter, cut out rounds. Roll and cut scraps
once. Line a rimmed baking sheet with parchment, and dust
with cornmeal. Place rounds on sheet, cover with plastic,
and let rise in a warm, draft-free spot until puffy, about
20 minutes.

Heat a large griddle or 12" skillet over low heat. Working
in batches, place rounds 1 1/2" apart. Cook until golden
brown and dry, about 7 minutes per side. Let cool for 30
minutes; split with a fork. Toast, and serve with butter
and preserves.

From: http://www.wholeliving.com

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