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Pile of fresh baked english muffins sitting on a white plate near a plate tea towel, some butter, and a container of honey
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Einkorn Flour English Muffins

Prep Time3 hours
Cook Time10 minutes
Total Time3 hours 10 minutes
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