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English Muffin

alarm 6 hours and 30 minutes



2 teaspoon


1 whole


1 1/4 cup


2 tablespoon


2 tablespoon

Wheat Berries

10 cup


1/4 cup


2 tablespoon


Instructions Flow chart

  • 1. Grind 1 cup of whole grain berries on the finest setting of your grain mill. If you don't have a grain mill, you can grind your own flour using an inexpensive coffee grinder and food processor.
  • 2. Set the sieve over a large bowl and sift the flour. After a couple minutes, you will see the germ and bran remaining in the sieve and the endosperm in the bowl. Place the germ/bran into a separate small bowl.
  • 3. Repeat with the remaining freshly ground flour until it has all been sifted.
  • 4. Repeat the sifting process again, but this time use the flour that has already been sifted. You will again see the germ/bran separate in the sieve. Place the germ/bran into a separate small bowl and repeat the sifting process until all the freshly ground flour has been sifted twice.
  • 5. Store the flour and germ/bran in separate containers. The flour will stay fresh in the pantry for up to one week, or you can refrigerate/freeze for up to 2 months. Store the germ/bran in the refrigerator or freezer for up to 2 months. Keep the wheat middlings that are not sifted for making semolina flour.
  • 6. Combine 1/4 c. warm water, 1 tbl yeast yeast, 2 tbl. sugar, 2 c. flour and 2 tsp. salt in a bowl. Add the egg, milk, butter and continue beating until creamy. Add the remaining flour if nessecary. Keep dough moist.
  • 7. Remove dough and oil the bowl. Return the dough to bowl and cover with dish towel until doubled, about 2 hours.
  • 8. Coat a work surface with a little bit of cornmeal. Roll the dough out about 1/2 inch thick and cut out muffins.
  • 9. Heat a cast-iron skillet until very hot.
  • 10. Put muffins in pan and immedietly turn down heat to medium. Cook muffins 10 to 15 minutes per side.
  • 11. Remove muffins to a cooling rack.