This is a clipping from Better Homes and Gardens magazine dated March, 1978.

Whole Wheat English Muffins

An outside coating of cornmeal contributes to the crunchy crust–

2 packages active dry yeast
2 3/4 to 3 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup cracked wheat
1/4 cup wheat germ

2 cups milk
1/4 cup shortening
2 tablespoons sugar
2 teaspoons salt
Cornmeal

In large mixer bowl combine the yeast, 3/4 cup of the all-purpose flour, the whole wheat flour, cracked wheat, and wheat germ. In saucepan heat milk, shortening, sugar, and salt just till warm (115° to 120°), stirring constantly, till shortening almost melts. Add to dry mixture in mixer bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand stir in enough of the all-purpose flour to make a moderately stiff dough. Turn out onto floured surface; knead 8 to 10 minutes or till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover; let rise 1 1/4 hours or till double. Punch dough down; cover and let rest 10 minutes. On lightly floured surface roll dough to slightly less than 1/2 inch thick. Cut with 4-inch round cutter, rerolling scraps. Dip both sides of muffin in cornmeal. Cover; let rise 30 minutes or till very light. Bake at medium-low heat on ungreased griddle or in ungreased skillets about 25 to 28 minutes or till muffins are done, turning frequently. Cool thoroughly on wire rack. To serve, split and toast. Makes 12 muffins.