Recipe: English Muffins with Oat Bran (using whole wheat flour, farina, and honey)

ENGLISH MUFFINS WITH OAT BRAN

1 1/4 cups warm water (98-110 degrees F)
1 tablespoon active dry yeast
1 tablespoon honey
4 to 5 cups unbleached or whole wheat flour, divided use
3 tablespoons farina
3 tablespoons oat bran
2 tablespoons olive oil
1 tablespoon herbal salt substitute (or salt to taste)
1/2 cup coarse corn meal

In a large bowl, combine the water, yeast, and honey. Let stand in a warm place until the mixture foams, about 10 minutes.

Stir in 1 cup of the flour, mixing well with a wooden spoon. Let this batter rise in a warm place for 30 minutes.

Stir in the farina, oat bran, oil, salt substitute, and enough of the remaining flour to from a kneadable dough. Turn onto a lightly floured surface and knead for 5 to 8 minutes, or until the dough becomes elastic and less sticky. Place in a clean, lightly oiled bowl. Cover and let rise in a warm, draft-free place for 1 hour. Punch down.

Halve the dough, roll out each half 1/4-inch thick on a lightly floured surface. Cut using a 3-inch round biscuit cutter. Lightly dredge each round in the corn meal to coat both sides. Set the rounds on a piece of plastic and let rise for 30 minutes.

Heat a griddle or cast-iron skillet over medium-high heat until hot. Using a metal spatula, transfer several of the muffins to the pan and cook for 3 minutes on each side until lightly set and pale in color. Transfer to a wire rack. Repeat until all the muffins have received a preliminary cooking.

Again working in batches, return the muffins to the pan and cook for 5 minutes more on each side, or until they are golden brown on both sides and cooked through.

To serve, split with a fork and toast as desired.

Source: The No Cholesterol (No Kidding) Cook Book by Mary Carroll with Hal Straus