How to Make Spelt English Muffins: no oven

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


Step 1
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).

Step 2
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.

Step 3
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.

Step 4
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.