Recipe by webmonkey
"These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these."
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warm water (105 to115 degrees F/40 to 45 degrees C)
active dry yeast
2 1/4 cups
whole wheat flour
1 1/2 cups
milk at room temperature
5 3-inch round metal rings (such as wide-mouth canning jar rings)
These were great! We could hardly tell they were whole wheat! They were so easy to make that I will not be buying them premade anymore! Plus they are a lot cheaper to make. I used the round cookie cutters for the first ones but it was a big pain so after that I just poured them onto the skillet into as round of a shape as possible which was pretty easy to do because they don't really spread out. I also used almond milk instead of regular milk because that is all we have. You couldn't even tell. They tasted great plain, with butter, with jam, with eggs benedict and with a fried egg, bacon and cheese sandwich. I will be making these often!
Had these with soup for dinner.. yumyum. I had fresh rosemary so I added some. I'll make these again and maybe add just a tad more salt
Very good, I use these instead of English Muffins, only a few ingredients instead of all the stuff in the store bought ones. They store well in the freezer too!
These are wonderful and only about 80 calories. A great recipe for those using only whole wheat flour. Especially good if you freshly grind your own wheat berries.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Crumpets
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 8
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