Title: Four Grain English Muffins
Categories: Muffins Bread
Yield: 6 Servings

4	c	(to 4-1/2 c.) all purpose flour
1	pk	Active dry yeast
1/2	c	Whole wheat flour
1/2	c	Wheat germ
1/2	c	Quick rolled oats
1	c	Nonfat powdered milk
3	tb	Sugar
2	ts	Salt
2	c	Water
1/4	c	Oil
1/4	c	Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes at medium speed . By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.)

Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast.

Source: Back of Red Star Yeast package Original Post Date: 18 July 1992

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