Cracked Wheat English Muffins
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| Mon, 01-24-2005 - 10:04pm |
(My husband developed this recipe over the holidays. I hope it meets SBD standards.)
Cracked Wheat English Muffins
Makes about 1 dozen
2-1/2 cups 1% milk
2 Tb Splenda
1 Tb sea salt
2 pkgs active dry yeast
¼ cup canola oil
4 cups whole wheat flour (whole grain)
½ cup cracked wheat (bulgar)
3/4 cup vital wheat gluten
If you are not familiar with whole wheat bread recipes, the dough will be heavier and harder to work than breads made with white flour. Be sure to work in a warm area and let bread rise thoroughly in each step.
Heat milk, Splenda, and salt until warm. Pour in large bowl and let cool until tepid (~ 100 degrees). Stir in yeast and let solution stand until yeast is active (foaming) then stir in canola oil.
Combine whole wheat flour, cracked wheat, and gluten in a separate bowl. Add flour mixture gradually to the solution. Stir thoroughly between additions. Continue adding until dough leaves side of bowl. (Use any remaining flour for flouring surface.)
Dust working surface with additional whole wheat flour. Turn out onto floured surface and knead until smooth and elastic (~6 minutes). (Add more whole wheat flour onto work surface if needed, but be careful not to make dough to heavy.) Put ball of dough in a clean bowl that has been lightly oiled with canola oil. Turn bread to coat all sides.
Cover bowl with plastic wrap and let rise until doubled in bulk (~1-1/2 hours). Punch down and cover again for about 10 minutes.
On floured surface, roll dough to ½†thickness and cut muffins with a 4†round cutter. Re-roll scraps and continue until all dough has been made into muffins. Cover muffins with plastic wrap and let rise about 30 minutes.
Bake on an ungreased griddle (~300 degrees) for 25-30 minutes, turning frequently (about every 5 minutes). Cool on wire rack.

Thanks for the recipe! I may have to try these this weekend- I LOVE English Muffins but can't find the Thomas' 100% Whole Grain ones in any stores.
MichaelAnn
spring06sig2
MichaelAnn, I hope you will enjoy them. And Cathy, they seem like regular English muffins to me, although they are a little heavier than the fluffier Thomas muffins. It seems that every batch has a little variation depending on the humidity of the day.
Judy