Recipe By : Bon Appetit
Serving Size : 12 Preparation Time :0:45
Categories : Breads Breakfast
Buns, Muffins, Scones
Amount Measure Ingredient -- Preparation Method
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1 package dry yeast
1/2 cup warm water
1/2 cup milk -- scalded
1/2 cup boiling water
1 tablespoon honey
2 cups flour, whole-grain wheat
1 cup all-purpose flour -- unbleached
1/2 cup bran flakes -- unprocessed
1 teaspoon salt
1/2 teaspoon baking soda
yellow cornmeal
Dissolve yeast in warm water and set aside to proof. Mix scalded milk
and boiling water in large bowl. Add honey and let stand until
lukewarm. Stir in yeast and whole wheat flour. Cover with damp cloth
and let stand in warm draft-free area until doubled.
Stir sponge down. Combine all purpose flour, bran, salt and soda and
blend into sponge. Turn out onto floured surface and knead well (dough
should be workable but sticky). Return dough to bowl and let rise again
25-30 minutes.
Grease 12 muffin rings (3 to 3 1/2-inch round). Punch dough down and
roll or pat out to 1/2-inch thickness. Cut into circles and transfer
with rings to flat surface, cover and let rise until doubled, about 1
hour.
Dust both sides with cornmeal. Toast on both sides on ungreased griddle
until browned, about 6-8 minutes per side, removing ring after first
side is browned. Let muffins cool on rack. Separate into halves with
fork. Wrap well and refrigerate. Toast under broiler or in toaster
oven just before serving.
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NOTES : Seven ounce tuna cans with both ends removed mak
