WHOLEMEAL ENGLISH MUFFINS
INGREDIENTS:
- 500g Pernerka Fine Wholemeal Spelt flour
- 250ml milk
- 1 egg
- A handful of chopped herbs (e.g., basil, oregano, thyme)
- ½ tsp ground cumin
- 2 tbsp oil
- 1 tsp sugar
- 1 tsp salt
- 1 sachet active dried yeast
TIPS AND TRICKS:
Slice the English muffin horizontally, then top one half with your favourite salad, tomatoes, bacon or a fried egg. Cover with the other half and bon appétit!
INSTRUCTIONS:
1) Prepare the yeast mixture. Pour the milk into a large bowl, add the dried yeast, sugar, half of the flour (250g) and mix well until you get a runny smooth batter. Cover the bowl and leave the yeast to activate.
2) Meanwhile, tip the remaining flour into a separate bowl, add the salt, ground cumin, chopped hers, the egg and oil and mix well. Once the yeast has activated, pour the yeast mixture in and knead to a dough. You can knead the dough by hands, but we would recommend using a stand mixer, fitted with dough hook, first.
3) Let the mixer knead the dough at a medium speed for about 10 minutes, or until it comes together and becomes less sticky. Next, tip the dough onto a floured worktop and continue kneading for additional 10 minutes until you get a smooth dough.
4) Place the dough back into a bowl, cover it with a kitchen towel and leave it to prove in a warm place for an hour.
5) After an hour, tip the dough onto a floured worktop and roll it out to 1cm thick. Use a round glass or a round cookie cutter and cut out 14 circles. Cover the dough circles and let them rise for additional 30 minutes.
6) Cook the prepared muffins in a frying pan, approx. five minutes on each side.
7) Slice the cooked muffins in half, top with your favourite filling and enjoy!