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My review
Sourdough Amaranth Wheat English Muffins
260
sueb
"Dense, chewy sourdough English muffins full of wholesome goodness. To serve, pierce sides all the way around the round with a fork; pull apart. Toast in toaster or under the broiler. To store, refrigerate or freeze in a sealed container."
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Ingredients
8 h 22 m servings 152Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine 1 cup whole wheat flour, water, and sourdough starter in a large bowl. Stir thoroughly and cover with a clean towel. Let sit until spongy, 7 hours to 1 day.
- Stir remaining 1/2 cup whole wheat flour, amaranth flour, honey, baking soda, and salt into the starter mixture. Mix in all-purpose flour, 1/2 cup at a time, until the dough is no longer sticky. Knead gently until dough is smooth and elastic.
- Roll out dough on a floured work surface to 1/2-inch thickness. Cut into rounds with a 2 1/2-inch biscuit cutter. Sprinkle some cornmeal over a baking sheet. Transfer rounds to the baking sheet; sprinkle tops with remaining cornmeal. Cover with a clean towel and let rise until puffy, about 45 minutes.
- Heat a large skillet over medium heat. Place rounds into hot skillet and lower heat to medium-low. Cook until golden brown and edges look dry, about 6 minutes per side. Transfer to a wire rack to cool completely.
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Footnotes
- Cook's Note:
- If you're using a nonstick skillet to cook the muffins, you will need to spray it with cooking spray before proceeding with step 4.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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3/22/2017
Depending on where you live, you may need to add a little water. If you are, like me - impatient, then use yeast instead of baking soda. I could've let these rise another couple of hours, bec...