Whole Wheat English Muffins Recipe

In large mixer bowl combine the yeast, 3/4 cup of the all purpose flour, the whole wheat flour, cracked wheat, and wheat germ.

In saucepan heat milk, shortening, sugar, and salt just till warm (115 to 120F), stirring constantly, till shortening almost melts. Add to dry ingredients in mixer bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand stir in enough of the all purpose flour to make a moderately stiff dough. Turn out onto floured surface; knead 8 to 10 minutes or till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover; let rise 1 1/4 hours or till double.

Punch dough down; cover and let rest 10 minutes. On lightly floured surface roll dough to slightly less than 1/2 inch thick. Cut with 4 inch round cutter, rerolling scraps. Dip both sides of muffins in cornmeal. Cover; let rise 30 minutes or till very light.

Bake at medium low heat on ungreased griddle or in ungreased skillets about 25 to 28 minutes or till muffins are done, turning frequently. Cool thoroughly on wire rack. To serve, split open and toast.