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

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

    1/2 c  Warm water; 115°F/46°C
      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 (optional)
    1/2 c  Buttermilk
           Vegetable oil, cooking spray
    1/4 c  Coarse corn meal
           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 corn meal. 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

  Uncle Dirty Dave's Archives

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