Sourdough Amaranth Wheat English Muffins

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.

• Preparation Time: 25 mins
• Cooking Time: 12 mins
• Total Time: 37 mins
• Calories: 152 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 tablespoons honey
• 1 cup water
• ½ cup sourdough starter
• ½ cup amaranth flour
• 1 ¼ cups all-purpose flour, or more as needed
• 1 ½ cups whole wheat flour, divided
• 3 tablespoons cornmeal, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.