Breadbeckers® Whole Wheat English Muffins

• 1 cup hot water
• 1/2 cup milk
• 2 teaspoons honey
• 2 teaspoons salt
• 4 cups freshly milled flour
• 1 tablespoon flax seed meal (optional)
• 2 teaspoons instant yeast
• 3 tablespoons softened butter
• 1/4 cup cornmeal, for sprinkling and dusting (approx)
• 3 tablespoons vegetable oil, for griddle

1. In a large bowl, combine water, milk, honey and salt.
2. Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
3. Cover and let the "sponge" rise in a warm place for about 1 hour.
4. Beat in the softened butter.
5. Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
6. Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
7. Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
8. Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
9. Cook until lightly brown, turning once.
10. Cool slightly and slice in half. Toast the halves, if desired.

water, milk, honey, salt, flour, flax seed meal, yeast, butter, cornmeal, vegetable oil

Taken from www.food.com/recipe/breadbeckers-whole-wheat-english-muffins-459383 (may not work)