Nuts and seeds English Muffins
active dry yeast
slivered almonds, no skin
toasted sesame seeds
1Assemble all ingredients, white flour in one bowl and rye, wheat germ and oat bran in another bowl. Nuts and seeds in another bowl
2In a large bowl, ( I use a Kitchen Aid) dissolve yeast, sugar in 2 cups of the water. Beat in eggs, honey, and salt. Add 2 cups of white flour and remaining 1 cup of water.
3alternate white flour and rye flour mixture to make a soft dough. Add the nuts and seeds and continue adding all the flours .
4Turn onto a floured surface and knead until smooth and elastic adding more flour if necessary. Place dough in a large greased bowl and let rise till double, about 1 hour
5divide into workable pieces and roll out to 1/4" thickness. Cover and let set for 5 Minutes. Cut into 4" circles and put into greased cookie sheet.
6Bake at 375 for 8 Minutes, turn muffin over and bake another 7 minutes till they are golden brown.
Let cool on a wire rack, cut into half and enjoy.
7I could not find a cookie cutter that was 4" so I bought a large can of vegetables and cut the ends off and that's my cutter.
Originally Posted: Wed, Aug 14, 2013