Einkorn English Muffin

Einkorn English Muffins

Posted May 3, 2016 by Julie Koyle

Servings

1-2 dozen

Ingredients

  • Cornmeal To sprinkle on top and bottom
  • 1/2 cup Water
  • 2 tablespoons Coconut sugar
  • 2 tablespoons Yeast
  • 1 cup Milk
  • 1/4 cup Avocado Oil
  • 6 cups Einkorn Flour Approximate
  • 1 teaspoon Salt

Directions

1. Heat milk in a saucepan.

2. In a bowl, mix yeast, water, and sugar.

3. Combine milk, yeast mixture, oil and 3 cups of flour in mixing bowl. Mix well.

4. Add salt and remaining flour until it cleans the sides of the bowl.

5. Leave dough in warm place to rise for 1/2 hour.

6. Roll dough out onto floured surface to 1/2 inch thick.

7. Cut into circles of desired size with a biscuit cutter.

8. Sprinkle cornmeal onto piece of parchment.

9. Place circles on parchment and sprinkle cornmeal over top of them.

Einkorn English Muffin Dough

 

 

 

 

10. Cover with a cloth and let rise until doubled.

11. Fry on greased griddle on low for 5 to 10 minutes on each side.

12. Allow to cool before cutting.

13. These are best when cut and toasted before served.

Tami Mulder, one of our readers, also shared a recipe for an English Muffin Loaf. She found the recipe in Cook’s Illustrated and adapted it for Einkorn. Take a look!

8 thoughts on “Einkorn English Muffins

    1. Admin

      Pam, thanks for the question. That’s what we did for this recipe. In fact, that’s what we do for most of our recipes. If we’re talking about the all-purpose flour, we say that specifically. Otherwise, we’re talking about freshly ground einkorn flour.

      Reply
  1. Mel

    Great website! Just came upon it 🙂 I’m new to this flour and want to make sure and purchase and use the correct flour – you said, “Otherwise, we’re talking about freshly ground einkorn flour.” Does that mean nothing has been removed from the flour, whatever is milled is used in its entirety? TIA

    Reply
    1. Admin

      Mel, yes, we were talking about flour ground from the berries with nothing removed. Currently we only offer the all-purpose flour which has the bran and ash removed but is not bleached and the whole berries that people can grind themselves. Because fresh flour is the most nutritious, we recommend that people grind their own flour. However, for those who can’t or don’t want to, we are soon going to offer the whole grain flour in addition to the all-purpose. Nothing will be removed, but it will be ground before it’s shipped.

      Reply
  2. Maria

    Hello!

    Thanks for the recipe! Any idea whether coconut oil will work in this recipe in place of avocado oil?

    Thanks :]
    Maria

    Reply
  3. Rachel Cohen

    Hello! I should have read the comments before trying the recipe… I used the Eikhorn all purpose flour (that’s all I have — I’m an Eikhorn newbie.) my first rise worked, but I didn’t get a second rise after cutting out the muffins. They taste ok but are very thin: Any suggestions? Should I use less flour since it’s the all-purpose one?
    Thanks!
    Rachel

    Reply
    1. Admin

      Hi Rachel, normally using all-purpose requires more flour not less, but I didn’t see what your dough looked like so I can’t say if you need more. There are a lot of factors that can affect the rise. If the dough is too wet, it won’t rise well but too much flour also can cause a problem. Just stop adding flour when it cleans the sides of the bowl. Another thing that inhibits rise is over kneading. Only knead long enough to get everything combined. Something else that might help is making sure it doesn’t rise too long the first time. You don’t want it to peak and exhaust all its rising power before the second rise. I hope that helps. There is definitely a learning curve with einkorn. I understand completely.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *