How to Make Spelt English Muffins: no oven
In my video, I share how to make homemade Spelt English muffins from scratch. To make English muffins, there is no oven needed. Crazy eh! I was inspired by a recipe in Spelt cookbook by Roger Saul and made this recipe with a combination of white and whole-grain spelt flour. The flour is mixed with dried yeast, warm milk/water, oil or melted butter, salt and a little polenta for rolling. That's all, and you will never want to eat store-bought muffins again.
Takes = preparation 10 minutes plus resting 60 mins + 20 mins 5 to 7 minutes to cook each muffin
Makes = 8 muffins
- Warm Milk (I use oat milk) – 175ml (just under 3/4 cup)
- Water – 150ml (1/2 cup + almost 2 tablespoon)
- Spelt Flour (in my video I used 75g whole grain + 375g white) – 500g (3 cups)
- Dried Yeast – 7g (2 tsp)
- Salt – 1 teaspoon
- Olive oil or melted butter – 2 tbsp
- Oil for greasing and cooking
- Polenta for rolling
WARM milk and water for 1 minute in a small saucepan or 30 seconds in the microwave until just luke warm. Allow to cool until lukewarm to touch. Add oil to a medium-size bowl (for resting the dough).
WHISK flour and yeast. Then add in warm liquid, start kneading on low then add in salt and olive oil, then boost the speed to medium and knead for 4-5 minutes if using a stand mixer with a dough hook. Or knead by hand in a large bowl for a few minutes then knead on a floured bench for 8-10 minutes. Transfer to the oiled bowl and cover with a damp cloth or plastic wrap and rest for about an hour until the dough has doubled in size. If your dough is a little sticky and loose that's okay, you can add flour after it's doubled in size.
ONCE risen remove the risen dough and place it on a floured bench and knock a little of the air out. Cover with the bowl on top and rest for another 10 minutes (Roger Saul's Spelt book stated a little longer, but I was impatient and the results were still great). Then separate into 8 pieces (weight to be accurate if you'd prefer). Roll into a ball and coat both sides with a little polenta and flatten, place on a line large baking tray and flatten. I like to roll, coat and cook as I go.
Cook in a lightly oiled frypan on low to medium heat for about 7 minutes on either side. They should be golden brown. The second side will be quicker. You could cover the first side with a lid to steam them. You can eat straight away, I prefer to cut them in half and pop them in the toaster to make the centre slightly toasted. Store in a sealed container for a few days on the bench or store in a sealed container or bag and pop them in the freezer for a few months.