Name: Spelt english muffins
Prep time: 20 min
Total time: 100 min
Yield: serves 2 people
Ingredients: 110 ml milk, lukewarm; 6 g fresh yeast; 75 g whole wheat flour; 75 g spelt flour; 3 g salt; 20 g butter, at room temperature; 1 tbsp polenta; 1 tsp butter, for cooking

Spelt english muffins

Regularly dreaming about freshly baked goods in the morning? Yes, I am talking about that incredibly delicious freshly baked bread, that smells amazing and it's still a bit warm from baking. If you do, then these treats are for you. Super soft spelt and whole wheat english muffins. The best way to make these is one day ahead. Simply knead all together, leave to proof overnight in the fridge, cook in the morning and voilà, you have your easy peasy freshly baked bread ready to serve (and eat:) No fuss, no muss. They are easy to make and the combination of spelt and whole wheat flour gives an extra richness in flavor. English muffins go great with butter and jam (or honey), poached egg or can be even used for burgers. So good.

Ingredients

Spelt english muffins

110 ml milk, lukewarm

6 g fresh yeast

75 g whole wheat flour

75 g spelt flour

3 g salt

20 g butter, at room temperature

1 tbsp polenta

1 tsp butter, for cooking

Tools and equipment

small bowl

large bowl

baking tray

large pan with a lid

METHOD

preparation

In a small bowl, dissolve the yeast in lukewarm milk, let stand for about 10 minutes. In a large bowl, combine the whole wheat flour, spelt flour and salt. Add the dissolved yeast mixture and combine.
knead

Knead to make a soft dough, then add the butter (softened at room temperature) and continue to knead for about 5 minutes. Cover with a cling film and leave in a warm place (at room temperature) for about 1 hour (or until doubled in size) to rise.
divide the dough

Divide the dough into 4 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls. Press each ball down to get a burger patty form.
proofing

Lightly dust a large plate or baking tray with half of the polenta. Add the english muffins and dust the remaining polenta over the top of the muffins. Cover with cling film and leave to rise at room temperature for about 35 minutes or even better overnight in the fridge.
serve

Place a large pan over medium high heat, grease with butter. Add the english muffins, cover with a lid and cook for about 5 - 6 minutes or until the bottoms of the muffins are golden brown. Then flip over and cook without the lid on for about 5 - 6 minutes. Serve them warm (they are great cut in half and toasted) with butter and jam or store in an airtight container for up to 2 days.