Einkorn Sourdough English Muffins
AuthorDesireeCategoryBreads, Breakfast, Easy RecipesDifficultyBeginnerIf you love english muffins like I do. You're going to love these einkorn sourdough english muffins! They're easy on the gut, plant based and low in sugar. They're also an excellent base for mini pizzas! 🙂
In a large bowl mix the starter, honey and plant based milk. Mix together till blended.
*You want to make sure your starter was fed beforehand and is bubbly.
Add one cup at a time of the two cups of einkorn flour. Mix just until the flour in incorporated. Do not over mix.
Cover the bowl with a clean towel and place in a room temperature, draft free area. Let sit overnight up to 12 hours.
*For example I covered and placed my bowl on the ounter at 8pm the night before and the next day at 9am is what you see in the picture.
Stir down the mixture. Then take the baking soda and sea salt and sprinkle it on top of the dough. Take a wooden spoon and mix it into the dough.
Add a half cup of the einkorn flour to the dough and mix it with the wooden spoon.
Place the other half cup of flour onto a board or counter. Place the wet dough on top and knead the rest of the flour into the dough using a scraper or hard spatula. Once most of the flour is incorporated into the dough with the scraper or hard spatula. You can start to use your hands. You want the dough to be soft, but not sticking to your hands. So you might need to add a more flour to get it to the right consistency. After kneading for 5 minutes form dough into a ball.
Take a sheet of parchment paper and lay the paper on a tray or cookie sheet. Sprinkle 2 tablespoons of the oat bran on top of the parchment and set to the side.
Roll the dough out on a well floured surface to 1/2 inch thick. Take a 3 to 4 inch circle cutter and cut out the rounds.
Place each round on the tray with the oat bran making sure each round is not touching each other. Using the remaining oat bran sprinkle some on top of each of the muffin rounds.
Cover muffins and let rise in a warm place for an hour.
Preheat a fry pan or cast iron pan over the stove on a low to lower medium heat. (*I have an electric stove so my setting was on number 4.)
Place a little coconut oil or ghee in the pan. Place your muffins in the pan and cook for 5 minutes.
Flip them over and press down on them with a spatula. Place a lid over the pan for the muffins to cook inside. After 5 minutes on the other side with the lid on top, take the lid off and remove them from the pan to cool.
*Please whatever you do, do not flip them more than once.
When you're done what you'll have are english muffins sooo good. You'll never want to buy them again!!!
The total amount this recipe makes are 6-8 english muffins.
Ingredients
Directions
In a large bowl mix the starter, honey and plant based milk. Mix together till blended.
*You want to make sure your starter was fed beforehand and is bubbly.
Add one cup at a time of the two cups of einkorn flour. Mix just until the flour in incorporated. Do not over mix.
Cover the bowl with a clean towel and place in a room temperature, draft free area. Let sit overnight up to 12 hours.
*For example I covered and placed my bowl on the ounter at 8pm the night before and the next day at 9am is what you see in the picture.
Stir down the mixture. Then take the baking soda and sea salt and sprinkle it on top of the dough. Take a wooden spoon and mix it into the dough.
Add a half cup of the einkorn flour to the dough and mix it with the wooden spoon.
Place the other half cup of flour onto a board or counter. Place the wet dough on top and knead the rest of the flour into the dough using a scraper or hard spatula. Once most of the flour is incorporated into the dough with the scraper or hard spatula. You can start to use your hands. You want the dough to be soft, but not sticking to your hands. So you might need to add a more flour to get it to the right consistency. After kneading for 5 minutes form dough into a ball.
Take a sheet of parchment paper and lay the paper on a tray or cookie sheet. Sprinkle 2 tablespoons of the oat bran on top of the parchment and set to the side.
Roll the dough out on a well floured surface to 1/2 inch thick. Take a 3 to 4 inch circle cutter and cut out the rounds.
Place each round on the tray with the oat bran making sure each round is not touching each other. Using the remaining oat bran sprinkle some on top of each of the muffin rounds.
Cover muffins and let rise in a warm place for an hour.
Preheat a fry pan or cast iron pan over the stove on a low to lower medium heat. (*I have an electric stove so my setting was on number 4.)
Place a little coconut oil or ghee in the pan. Place your muffins in the pan and cook for 5 minutes.
Flip them over and press down on them with a spatula. Place a lid over the pan for the muffins to cook inside. After 5 minutes on the other side with the lid on top, take the lid off and remove them from the pan to cool.
*Please whatever you do, do not flip them more than once.
When you're done what you'll have are english muffins sooo good. You'll never want to buy them again!!!
The total amount this recipe makes are 6-8 english muffins.
Notes
One Comment
Linda
I love to make these English Muffins. They are delish!!
I do have a question. Why doesn’t my overnight mixture bubble when I add the baking soda?
They turn out awesome but miss the science experiment . I feel that my starter is thicker and maybe that has something to do with it. This is my go to English Muffin recipe. Thanks for the wonderful recipe.