English Muffins


1 tbsp./1 packet active dry yeast
1 cup warm water
2 tbsp. honey
1 tsp. sea salt
¼ cup oil
1 cup bread flour/ high-protein flour
2 cups whole-wheat flour
Cornmeal for dusting

In a large shallow bowl mix yeast, warm water, salt, oil and honey until bubbles begin to form. Add bread flour and stir with a wooden spoon until smooth. Slowly add whole-wheat flour until a ball of dough forms. Knead dough on a floured surface until smooth, 1-2 minutes. Roll out dough until it’s about ¾ of an inch thick and cut into discs using a cup or a biscuit cutter. Place discs on a baking sheet sprinkled with cornmeal and allow to rise, uncovered for 1 hour. Heat large skillet (cast iron is best) over low heat until warm. Place muffins, cornmeal side down into skillet and cook for about 7 minutes on each side, keeping the flame very low so they don’t burn. Serve warm or split and toasted.