Whole Wheat English Muffins

Whole Wheat English Muffins

Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched

Directions:
In a large bowl, dissolve the yeast in the water.
Add the sugar, salt and dry milk and blend.
Add half the flour and whisk for 1 minute.
Set the mixture aside for 1 hour, or until the sponge falls back on itself.
Beat in the oil.
Add the remaining flour and mix well.
Add extra flour if necessary to make a fairly stiff dough.
With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.