english muffin recipe with einkorn flour
Soft, golden, and slightly nutty, these Einkorn Flour English Muffins are a delicious twist on a breakfast classic. Made with ancient einkorn flour, they have a unique depth of flavor and a fluffy texture, perfect for toasting and topping with butter, jam, or honey. With simple ingredients and a straightforward process, this recipe makes homemade English muffins easy and rewarding!
Ingredients
Dry Ingredients:
- 3 cups einkorn flour plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 teaspoon baking soda
Wet Ingredients:
- 1 cup warm milk around 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons melted butter
- 1 egg
For Cooking:
- Cornmeal or flour for dusting the surface
- Butter or oil for greasing the skillet
Instructions
Activate the Yeast:
- In a small bowl, combine the warm milk, sugar (or honey), and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
Prepare Dry Ingredients:
- In a large bowl, whisk together the einkorn flour, salt, and baking soda. Make sure everything is evenly mixed.
Combine Wet and Dry Ingredients:
- Once the yeast mixture is frothy, add it to the dry ingredients along with the melted butter and egg. Stir until the dough begins to come together.
Knead the Dough:
- Lightly flour a clean surface and turn out the dough. Knead gently for about 5-7 minutes, adding small amounts of flour if necessary to keep the dough from sticking. It should be slightly tacky but not overly sticky.
First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
Shape the Muffins:
- After the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it out to about ½ inch thickness. Use a round cutter or a glass to cut out muffin shapes.
Second Rise:
- Place the cut dough rounds on a parchment-lined baking sheet. Lightly dust with flour or cornmeal. Cover them with a towel and let them rest for 20 minutes to rise slightly.
Cook the Muffins:
- Heat a cast iron skillet or griddle over medium-low heat. Lightly grease with butter or oil. Cook the muffins in batches, about 5 minutes per side, until golden brown and cooked through. You may need to adjust the heat to avoid burning.
Cool and Serve:
- Once the muffins are cooked, transfer them to a cooling rack and let them cool slightly. Slice open, toast, and serve with your favorite toppings!