Four-Grain English Muffins

         Yield: 6 Servings
Categories: Muffins, Bread

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.