Einkorn English Muffins
Cook time: 
Total time: 
Yield: 20 to 24 English muffins
  • 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
  1. 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.
  2. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silpats.
  3. 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).
  4. 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.
You can alternatively knead the dough by hand for 10 minutes.
Recipe by Natural Chow at http://naturalchow.com/2014/10/einkorn-english-muffins/