SOURDOUGH AMARANTH WHEAT ENGLISH MUFFINS

Sourdough Amaranth Wheat English Muffins image

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.

Provided by sueb

Categories Bread Yeast Bread Recipes English Muffin Recipes

Time 8h22m

Yield 12

Number Of Ingredients 9

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Ingredients

1 ½ cups whole wheat flour, divided
1 cup water
½ cup sourdough starter
½ cup amaranth flour
2 tablespoons honey
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups all-purpose flour, or more as needed
3 tablespoons cornmeal, or as needed

Steps:

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.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 31.7 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 153.6 mg, Sugar 3.4 g