Ingredients
1 cup whole milk1/4 cup butter, cubed2 tablespoons sugar1 teaspoon salt2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)2 cups all-purpose flour3 to 3-1/2 cups whole wheat flour1 tablespoon sesame seeds1 tablespoon poppy seedsCornmeal
Preparation
Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat until bottoms are browned, 12-14 minutes. Turn and cook until other side is browned, 12-14 minutes. Cool on wire racks; split and toast to serve.
