Yesterday I made the Tangy English Muffins presented over at Wild Yeast's blog. Yum YUM! I've gotten 3 emails from my husband's co-workers about how wonderful they are :)
I'd really like to incorporate more whole grain into the recipe however. Specifically, I'd like to get rid of the rye and replace it with stone ground whole wheat or spelt and oats. Thomas English Muffins now sells a "double oat and honey" variety which, while I find intriguing, I'll probably never buy now that I know how easy it is to make my own at a fraction of the cost. (Seriously, nearly $3 for a package of 6 that taste like raw flour if you don't toast them!?)
Link to the recipe: http://www.wildyeastblog.com/2009/03/30/tangy-english-muffins/
Any thoughts on how to go about getting more of the above ingredients in without compromising the texture too much (they were so light and fluffy!) would be appreciated. That said, I do eat Ezekiel's whole grain English muffins, which are a bit like eating a doorstop due to the weight of them, so I'm willing to find a compromise somewhere in between. I'd really like to go more with oat flavor than wheat.