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.
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.
Per Serving: 152 calories; protein 4.9g; carbohydrates 31.7g; fat 0.9g; cholesterol 0.1mg; sodium 153.6mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.