DIRECTIONS:
-
Preheat mixing bowl by letting hot water rom tap stand in it for a few
minutes. Pour out this water, as it is too hot for yeast.
-
Put 1 2/3 cups warm water (80 to 100F) into bowl, and sprinkle yeast over
surface of water.
-
A little white sugar may be added, but it is not necessary.
-
Once yeast begins to foam, after about 5 minutes, proceed with recipe.
-
If it does not foam, try again. If it still does not foam, you need
a new supply of active yeast!
-
Once yeast is foamy, stir in what germ, honey, salt, powdered milk, rolled
oats, all whole-wheat flour, but only 1 cup of white flour. Set other
flour aside for later use.
-
Using electric beater, beat batter for 5 minutes at medium speed.
-
Now add remaining 1 3/4 cups of flour to batter. Mix it in with wooden
spoon.
-
Knead dough with your hands for 5 to 10 minutes. If you have not
done this before, it will b tiring. But it must be thoroughly kneaded
for at least 5 minutes to evenly distribute yeast and gas bubbles throughout
dough.
-
If you have another large mixing bowl, grease right to top, and place dough
in it to rest.
-
If you only have 1 large bowl, then remove dough briefly, grease bowl and
replace dough.
-
Cover dough with a sheet of waxed paper and a slightly dampened tea towel.
Set dough aside for 1 1/2 hours, until doubled in bulk.
-
Using knuckles of your closed fist, punch the dough down 2 or 3 times,
to flatten it out in bowl.
-
Using your hands or a rolling pin, roll dough into a rectangular shape,
about 1/2 inch thick, on a clean, flat surface.
-
Using a cookie cutter, English Muffin rink, tuna can cutter or wide-mouthed
glass, cut dough into circles 3 to 5 inches in diameter.
-
Sprinkle cornmeal lightly over surface of baking sheet.
-
Place dough circles on baking sheet, spaced about 1 inch apart. If
they touch, they will stick together.
-
Set aside for another 45 minutes in a warm place, to rise again and double
in bulk. The dough should be covered for best results, with a lightly
greased sheet of waxed paper, greased side against muffins.
-
After 45 minutes, carefully remove waxed paper and sprinkle any remaining
cornmeal over muffins.
-
Heat griddle or electric frying pan to 275F and place a few muffins on
heated surface. Fry each muffin for 6 minutes per side, then turn
and fry other side for 6 minutes.
|
