Friday, January 14, 2011

Soaked English Muffins

English muffins are in the same category as most bread products.  Like pitas and tortillas, it is impossible to find a store bought variety made with healthful ingredients, properly prepared that tastes good.

These are great to just eat with butter and honey, or make little sandwiches with.  We like smoked salmon, egg and cheese J.

2 cups spelt flour
¾ cup kefir or buttermilk
1 teaspoon honey
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt

Combine spelt, kefir and honey, mix well.  Let soak on counter about 12 hours.  Combine baking soda, baking powder and salt.  Sprinkle over soaking flour, mix well.

Heat skillet to medium (about 275 degrees).  Form dough into rustic biscut shapes.  Place on dry, preheated skillet.  Cook 4 minutes, carefully flip and cook 4 minutes on second side.  Split with a fork, serve warm.  Toast to reheat.
links; Finer Things Friday, Foodie Friday, GCC Recipe Swap

22 comments:

  1. Sounds great! Can you clarify your instructions where it says to soak the first few ingredients for 12. . . minutes? hours?

    Thanks!

    ReplyDelete
  2. When you say, "Let soak on counter about 12." what do you soak it in? Is it for 12 hours, 12 minutes? Thanks!

    ReplyDelete
  3. Sorry guys, it's hours. The kefir and honey soaks with the flour for 12 hours. I am flexible with it. I don't beat myself up if it only soaked 6, and it will still taste good up to 24.

    ReplyDelete
  4. Yum! This is one of our favorite breakfasts. It's so yummy.

    ReplyDelete
  5. Can't wait to try this one. Thanks for sharing!

    ReplyDelete
  6. Will be trying this soon, so easy and delicious!! I am glad to see more bread! We also just tried your tortillas and I was surprised how easy it was and how perfect they came out!
    You are the only one I trust with these matters (as I have had failed attempts with other nourishing recipes unfortunately), so I am hoping for more bread posts (partially sprouted sandwich bread, etc.) and am curious if you still use instant yeast ever or have switched to all sourdough?

    ReplyDelete
  7. Thanks Jessica, what a compliment! I have not mastered a consistent sourdough loaf. I have had greater sucess with breads soaked in yogurt using conventional yeast.

    ReplyDelete
  8. these look awesome...i will definitely be trying this out...we love english muffins, i dont love all the ingredients from store bought of course!! thanks for sharing!!!

    ReplyDelete
  9. Looks good. I can't wait to try it.

    ReplyDelete
  10. Can't wait to try this one. Saw it on GracefulFitness blog site and linked to yours.

    Have cooked forever, but had not tried yeast breads until recently...lots of work, well worth the effort! Looking forward to more.

    Susan

    ReplyDelete
  11. Made these this morning! They were awesome - denser than I anticipated, I made them a bit too thick, but still great! Writing this recipe down!

    ~ Katie

    ReplyDelete
  12. These look great! I love english muffins but haven't had them in a long time because I haven't made my own. Thank you for sharing!

    ReplyDelete
  13. What if I don't have spelt but have rice millet lentil ect ect. Could I use one of those instead??
    Thanks!

    ReplyDelete
  14. Non gluten grains will turn out a crumbly muffin. Besides rice, other grains have a stronger flavor as well

    ReplyDelete
  15. Who knew you could make english muffins? :) We loved these. And I loved that they were easy to do. I think I made them too thick and popped them in a preheating oven for a few minutes to cook them through. Do you roll them out at all or do you just do it by hand? About how thick do you make them?

    ReplyDelete
  16. I just make "patties" with floured hands. If they are a little thicker, the oven works great, or cook at a lower temperature and put a lid on the pan to keep the heat in.

    I really appreciate you commenting back after trying recipes, thanks April.

    ReplyDelete
  17. I didn't comment after making these the first time- they didn't turn out that great and I knew it was something to do with my technique. My friend tried the recipe and they turned out perfect, so I was determined to try again...and guess what? Perfect! I found I needed to cook them at a lower heat for longer- next time I will try your suggestion of putting a lid on.

    Also, I haven't had spelt so I am using kamut- what is your reason for using spelt, it seems to be your grain of choice lately?!

    Thanks again for another great recipe!

    ReplyDelete
  18. Spelt behaves so well in tender pastries and chewy breads. I love the flavor with sourdough, which I have been doing a lot with lately. I realized I have been going through a lot of spelt lately. I am out and had just ordered a 25 lb bag from azure 3 months ago. Kamut is great too, sometimes the texture of my baked goods get a little crumbly with it though

    ReplyDelete
  19. has anyone tried these with water and whey instead of kefir/buttermilk??

    thanks :)

    ReplyDelete
  20. made made today, I used goat milk instead of kefir/buttermilk and it was really good! :)

    ReplyDelete
  21. How many does this recipe make?

    ReplyDelete

It's rude to eat and run. Humor me with conversation please!

Related Posts with Thumbnails