Ingredients
SCALE
- 3/4 cup Powdered Milk
- 1 1/2 tablespoon Organic Cane Sugar +1/4 tsp
- 1 1/2 teaspoon Salt Divided
- 2 tablespoon Coconut Oil
- 1 1/3 cup Water Divided
- 3 1/2 teaspoon Yeast
- 2 cup Freshly Ground Whole Grain Einkorn Flour
- 1 cup All-Purpose Einkorn Flour
Instructions
1. Combine powdered milk, 1 1/2 tbsp cane sugar, 1 cup hot water, coconut oil, and 3/4 tsp salt. Stir until sugar and salt are dissolved and set aside.
2. Combine yeast, 1/4 tsp cane sugar, and 1/3 cup water in a small bowl and let rest until yeast is dissolved.
3. Add yeast mixture to milk mixture.
4. Sift flours into bowl and mix with wooden spoon.
5. Cover the bowl and let rest in a warm spot for 30 minutes.
6. Preheat griddle to 300°F.
7. Add the remaining 3/4 tsp of salt to the mixture and beat thoroughly. Place metal rings on the griddle and spray with coconut oil spray. Put 1/3 cup of the batter into each ring.
8. Cover with a pot lid or cookie sheet.
9. Cook for 5 minutes or until golden brown. Flip rings using a spatula or tongs, cover with pot lid or cookie sheet and cook for 41/2 to 51/2 minutes or until golden brown. Remove muffin from rings and cool on a rack.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
30 thoughts on “Easy Einkorn English Muffins”
Do you need to grease the griddle to keep them from sticking?
Hi Lisa, it depends on what kind of griddle you’re using. I use a cast iron pan and, I usually do grease it.
Hi, How many servings does this recipe make?
Sherry
Hi Sheryl, it might depends on the size of your rings. It makes about 8 with mine.
Hi there. I’m excited to make these English muffins. Can I substitute date sugar for the cane sugar?
You probably can. Date sugar tends to change the texture of baked goods a bit, but since there is only a small amount here, my guess is it wouldn’t make a big difference.
Any problem using a different oil or using melted butter instead? I noticed that most of your recipes that use a fat call for coconut oil.
Hi Julie, a different oil or butter should work just fine.
HI, is there a way not to use milk powder? I just try not to use processed foods, and buy milk from a local small dairy. thanks.
Hi Elaine, take a look at this link for substitution ideas for the milk power. I haven’t tried any of them, but it should give you a place to start.
Is there a SOURDOUGH version of this intriguing recipe.
To convert this recipe to sourdough, substitute the ¼ teaspoon yeast for 20 grams of active sourdough starter. Knead in ½ teaspoon baking soda after the overnight rise.
Thanks for this recipe. I made a batch this morning and had some modifications.
1) I used freshly ground flour and increased the amount to 3 1/2 cups.
2) I set my griddle to 300 and baked for nine minutes to a side. At five minutes, there was still too much unbaked batter left.
I have made hundreds of batches of wheat English muffins and these turned out as nice (or even nicer) than any of them
Hi Richard, thank you so much for the feedback and sharing what worked for you!
Looks great! Can’t wait to try these on my first weekend day off. This recipe doesn’t mention yield. It seems like it will make more batter than the four muffins depicted in the photo. I’m only cooking for two these days & would like to adjust ingredients accordingly. Or, have you ever refrigerated any unused batter for any length of time? I’m new to Einkorn (& bread baking in general). Thanks for any guidance you may have.
Hi Jay, It depends on the size of your rings. With mine, it makes about 8.
Super excited about this recipe. I have a lot of the all-purpose einkorn flour, so I used 1.5 cups of that with 1.5 cups of the whole grain, and they came out great! My kids like them better than “normal” English muffins, because they are less dry. I’ll be making these again! 🙂
Question though…I used powdered goat’s milk, but I’m wondering if in the future, I can just warm up any kind of animal or plant-based milk to replace the water and powdered milk???
Hi Heather, It may change the consistency some because we’re not using the same ratio of powdered milk to water as we would if we were trying to actually trying to get milk. There’s a lot more powdered milk if that makes sense.