These Einkorn English Muffins are a healthy version of the chewy yeast bread we all love. It’s so easy to make, only has one rise, and is made with a more nutritious and easier to digest version of wheat.
We have been on the real food diet for a while now, and the fact that homemade food tastes so much better than the stuff from the store has become perfectly clear. Bagels, pizza, muffins, granola bars…
And somehow, in the year and half that I’ve been eating a real food diet, I haven’t even touched an English muffin. Haven’t even thought about ‘em. Nor have I tried making them at home.
Well, about a month ago, I received some organic einkorn flour in the mail from the oh-so-amazing people over at Jovial Foods, and knew I could create some awesome recipes with it. So the brainstorming process started and I began to list all kinds of things I could make with the flour, including einkorn English muffins.
So when you think of an English muffin, what do you think about? I think about all the little nooks and crannies that are the perfect holding cell for butter and jams. The nooks and crannies are a MUST when it comes to English muffins.
In this recipe, we will be using einkorn flour. For those of you who have never heard of it before, einkorn flour is the original version of wheat. It has more protein than any other grain and is packed with more nutrients, vitamins, and dietary minerals than regular wheat.
This was my first time ever using einkorn flour and I can honestly say that I had a great experience with it. It is a little different from regular flour in how much liquid it absorbs and how sticky the dough can be. You want to avoid adding too much extra flour, otherwise your English muffins will be dry and dense. The same applies for all other baked goods using einkorn flour.
A dough scraper is a very handy tool for handling sticky dough, and a very necessary one too. Unless you want your hands to be covered in dough, use a dough scraper. Or at least a metal spatula.
Not only were these einkorn English muffins super nutritious, they also tasted amazing! Chewy, hearty, toasty, and sooo soft. I don’t think I’ve ever had an English muffins so flavorful!
They also only have to rise once (and it only has to rise for 40 minutes). So these babies can be on your table in less than an hour and a half. Most of that is inactive/rising time, so it’s not like ya gotta be laboring away in your kitchen for hours on end. We don’t roll like that.
I seriously suggest spreading a pat of butter on each side of a cut English muffin and toasting it. ‘Tis heaven, friends.
You can also slap a fried egg and some shredded cheddar cheese inside for a delicious and healthful breakfast. If you’ve been following along on Facebook, you already know that this went down. And oh baby oh, every bite was pure savory indulgence.
Here’s the recipe:
- 1½ cups warm water
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon pure cane sugar
- 4½ to 5 cups organic einkorn flour
- 1 large egg
- 3 tablespoons pure honey
- ¾ teaspoon salt
- In the bowl of a stand mixer, combine the water, yeast, and sugar. Stir and let sit for 10 minutes until foamy. Add the einkorn flour, egg, honey and salt. Stir with a wooden spoon until the mixture is shaggy. Place the bowl into your stand mixer and knead the dough on low speed (speed 1 or 2) for about 8 minutes. Remove the dough hook and cover the bowl with a tea towel for 40 minutes, or until the dough has almost doubled in size.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silpats.
- Punch down the dough to deflate some of the gas bubbles. Flour your work surface and roll the dough to ½ - ¾ inch thickness. Using a circular cookie cutter, cut circles from the dough. Re-roll any scraps until all of the dough has been used up. Place the English muffins on the prepared sheet pans (limit 12 to a pan).
- Bake for 14 minutes, flipping the English muffins halfway through. Transfer to wire racks and let cool. Store in an airtight container for up to 2 days or freeze for up to three months. Reheat in a frying pan with a little bit of butter or in a toaster oven.
Disclosure: I was given product free of charge by Jovial Foods. All opinions expressed are 100% my own. This giveaway is sponsored by Jovial Foods.
This recipe looks amazing!!! Would it work with fresh ground Jovial Einkorn wheat berries?
Thanks so much Heidi. I haven’t personally tried it with freshly ground einkorn wheat berries, but it should work the same. Let me know if you try it out!
My daughter may freak out.
Haha, thanks Brenda!
These look delicious!
Now this is something I am very interested in making! Thanks for linking up to WW Blog Hop and I really can’t wait to see what you bring next week. Carrie, A Mother’s Shadow
These look fabulous! I am pinning these to try, visiting from Inspire Me Monday.
I have printed out the recipe, and intend to try these! I don’t have einkorn flour, but will try using freshly ground wheat flour. These look divine!
Also, I would like to enter your giveaway, but I am not on FB. Is there another way to enter your contest other than through FB?
I have never heard of Einkorn but now I am really excited to try it.
Those muffins look great! Thanks for the giveaway. Just entered and hope I can win some nice flour!
Those look simply amazing. I hope I win your giveaway and can try that flour. Thanks for linking up to the Tasty Tuesdays Linky Party at Creative K Kids! I’ve pinned your post to the Tasty Tuesdays Pinterest Board
These look so delicious, Margaret, and each time they pop up on Google+ they make me so hungry! I miss English muffins and love this healthy alternative. Beautifully done!
I’ve used Einkorn from whole ground berries. It is delicious, but it is whole wheat. Einkorn from Jovial is white wheat which is much lighter. I’m not sure the whole wheat would work for these muffins, but either way it makes delicious bread. I’d love to win a bag of it! Thank you for sharing it at What We Accomplished Wednesdays. Have a great weekend! ~Deborah
These look so delicious! Please come join the link up party at somuchathome.blogspot.com. I would love for you to share as many of your great posts as you’d like. I host a new link up party each Wednesday, but the link ups last a whole week, so you can link up at any time. God bless.
Your English Muffins are just beautiful! Thanks so much for sharing with Full Plate Thursday and hope you stay warm and cozy on this cold day.
Come Back Soon!
Miz Helen
Ooohh yum! They look awesome! Thanks for sharing on Snickerdoodle Sunday!
When I think about English muffins it’s definitely the nooks and crannies for holding butter that excite me! These muffins look really soft and chewy, I want them now!