Recipes > Four Grain English Muffins Find A Store Four Grain English Muffins Homemade English muffins filled with nooks and crannies, perfect for holding butter & jam. Yield 16 English muffins Print Recipe Pin Recipe 0 Reviews Ingredients4 to 4 1/2 cups all-purpose flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/2 cup whole wheat flour1/2 cup wheat germ1/2 cup quick rolled oats1 cup nonfat dry milk solids3 tablespoons granulated sugar2 teaspoons table salt2 cups warm water (120-130°F)1/4 cup vegetable oil1/4 cup cornmeal InstructionsIn stand mixer bowl, add 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ oats, dry milk, sugar and salt; mix well. Add warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.Switch to dough hook attachment. Gradually stir in enough remaining all-purpose flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.Punch down dough. On surface sprinkled with cornmeal, roll dough to ½-inch thickness. With biscuit or cookie cutter, cut into 3-inch circles. Place muffins on ungreased cookie sheets. Cover; let rise until double, about 30 minutes. Bake on lightly oiled electric griddle or fry pan at 325°F for about 8 minutes on each side until deep golden brown. Cool on wire rack. To serve, split and toast. NotesPhoto by Baking Sense. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
