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 caloriescarbohydrate: 31.7 gcholesterol: 0.1 mgfat: 0.9 gfiber: 2.8 gprotein: 4.9 gsaturatedFat: 0.1 gservingSize: -sodium: 153.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Sourdough Amaranth Wheat English Muffins
Directions
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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.