Sourdough Einkorn English Muffins
I love a good english muffin for breakfast sandwiches or as a sweet treat with a thick layer of butter and honey. I make these with whole wheat einkorn flour, sourdough starter, and whole milk kefir. Einkorn flour is already easier to digest than most wheat flours, but through fermenting it with milk kefir it becomes even more digestible and gentle on the gut.
Sourdough Einkorn English Muffins
Ingredients
- 100 grams active sourdough starter it can be white, whole wheat, einkorn
- 1 tbsp raw honey
- 360 grams einkorn flour (see note for AP and WW ratios)
- 1 cup whole milk kefir see note
- 1 tsp salt
- 1 tbsp butter, room temp
Instructions
- gently mix active sourdough starter, kefir, honey, flour, and salt together until a ball forms and then gently kneed a few times.
- cover the bowl with a plate or tea towel and let it sit undisturbed for about an hour. Then kneed the dough again for a few minutes. Form it into a ball and then smear butter around the ball of dough to help keep it from drying out.
- Cover with a plastic wrap and tea towel but make sure it has a little air to breath
- Let it sit on the counter to ferment for 12-24 hours
- The dough should have at least doubled in size. Turn the dough out onto a floured work surface and kneed a few times. Roll the dough out with a rolling pin until it's about 1/2 inch thick. Use a wide mouth jar or 3 inch biscuit cutter to cut out the muffins
- Place the muffins on a parchment lined tray dusted with flour and cover with a tea towel. Let them rise for 1-2 hours. If you live in a dry climate like me, put them in the oven with the light on. Then boil a pot of water and put that in the oven next to the tray and close the oven door. This traps some warmth and humidity in the oven to help them get a good rise.
- After the muffins have puffed up, heat a cast iron to medium low heat. Cook the muffins on each side for about 5 minutes. Let them cool, then cut in half and toast!
- Store them in a linen bag in the pantry or freeze the extras!
Notes
I like to make these muffins 75% whole wheat. This looks like: 270g of whole wheat einkorn flour and 90g of all purpose einkorn flour. You can also make it 50/50 with 180g of whole wheat and 180g of all purpose. Or you can make it entirely with all purpose flour.
If using homemade milk kefir, I prefer to ferment the milk kefir for 12 hours (instead of 24 hours) to use in the dough. This is so the dough doesn’t taste too sour.
