Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c (to 4-1/2 c.) all purpose
-flour
1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole
wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In
saucepan, heat water and oil until very warm (120-130F.) Add to flour
mixture. Blend at low speed until moistened; beat 3minutes at medium
speed . By hand, gradually stir in enough remaining all-purpose flour
to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place
in greased bowl, turning to grease top. Cover; let rise in warm
place until double, about 1 hour. (30 minutes for quick rising yeast.)

Punch down dough. On surface sprinkled with cornmeal, roll dough to
1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch
circles. Place muffins on ungreased cookie sheets. Cover; let rise in
warm place until double, about 30 minutes (15 minutes for quick
rising yeast.) Bake on lightly oiled electric griddle or fry pan at
325 F for about 8 minutes on each side until deep golden brown.
Cool. To serve, split and toast.

Source: Back of Red Star Yeast package Original Post Date: 18 July
1992

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