Einkorn Flour English Muffins

Einkorn flour is an ancient grain known for its rich flavor and nutritional benefits.  In this recipe, we’ll guide you through making delicious English muffins using einkorn flour, which results in a more nutritious muffin with an amazing flavor!

Make a double batch and store the second. A great addition to your everyday breakfast.

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Einkorn Flour English Muffins

Prep Time3 hours hrs

Cook Time10 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Side Dish, Snack

Cuisine: American

Keyword: english muffin

Servings: 10

Equipment

• 2 bowls
• 1 griddle

Ingredients

• 1 cup Warm water
• 1 package Dry yeast  (2 1/4 tsp.)
• 1 1/2 tsp Raw honey
• 2 1/2 tbsp Extra virgin olive oil
• 4 1/4 cup Einkorn flour
• 1/2 cup Sour cream
• 1 1/2 tsp Pink himalayan salt
• 1/2 cup Semolina flour

Instructions

• In a bowl combine 1 cup Warm water, 1 package Dry yeast  and 1 1/2 tsp Raw honey and 2 1/2 tbsp Extra virgin olive oil. Let sit until it foams- about 5-10 minutes.
• In a separate bowl combine the4 1/4 cup Einkorn flour and 1 1/2 tsp Pink himalayan salt.
• Combine the wet and dry ingredients ( not the semolina flour) together along with the 1/2 cup Sour cream. Stir with a wooden spoon and then knead with your hands about 5 minutes. Cover with a kitchen towel and let rise 2-3 hours until doubled in size.
• Roll into a rectangle about 1/2 an inch thick. Cut out into circle and coat with 1/2 cup Semolina flour. Put them on a pan and cover again with your towel about an hour until they have doubled in size.
• Heat up a griddle or pan to low heat- about 200-250. Place the muffins on and let sit 5 minutes. Once they are very lightly browned flip and let cook another 5 minutes. Remove and let cool. Once cooled you can either freeze or move on to making the breakfast sandwiches.

Notes

Reheat

• Preheat the oven to 350f and add to a sheet pan. Bake at 350 for 10 minutes to warm or defrost in microwave at 30 second intervals and crisp in toaster