Sourdough Amaranth Wheat English Muffins recipe

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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

Nutrition Info

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
servingSize: -
sodium: 153.6 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 dozen

Recipe Note

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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