1 tbsp. of 1 pkg. dry yeast
3/4 c. lukewarm water
3/4 c. skim milk
3 tbsp. oil or melted butter
1 egg
1 tbsp. honey
4 c. whole wheat bread flour
1/4 c. non-instant, non-fat dry milk powder
1 1/2 tsp. sea salt
Cornmeal

Sprinkle yeast over water, stir in honey, let stand until yeast bubbles; 5 to 10 minutes. Scald milk and cool to lukewarm. In separate bowl stir together 2 cups flour with milk powder and salt. Add cooled milk to yeast mixture, stir in oil, egg and honey. Beat well with electric mixer on low. Add flour mixture and beat well. Add remaining flour, a cup at a time, stirring by hand until dough is stiff, but smooth. Knead on lightly floured board until dough is firm and elastic.

Put dough in greased bowl, turn dough to grease all surfaces. Cover with cloth, let dough rise 1 hour. Roll dough on floured board to 1/3" thickness, let rest 3 minutes. Cut flour with floured biscuit cutter. Place muffins on cookie sheet covered with cornmeal. Sprinkle more cornmeal on top of muffins. Let rise for 30 minutes. Heat ungreased skillet until drop of water bounces, reduce to low. Bake muffins on skillet for 7 minutes, on each side.