I have a slight obsession with spelt flour. Not only does spelt flour have a deeper flavour which is way tastier than popular processed white flours, but it is also better for your tummy!
I have issues with some gluten products, yet I don’t struggle at all with spelt. It is an ancient grain that hasn’t been tampered with in the same way that most other flours have been.
Ingredients
Equipment
Method
- If you are kneading the mix by hand: mix the flour, yeast, salt and water in a bowl to form a sticky dough. Mix in a splash of oil and then turn the dough out on to a clean work surface. Knead until smooth and silky.
- If you are mixing with an electric mixer: fit the dough hook on to the mixer and add the flour, yeast, salt and water to the mixer bowl. Mix on low speed until combined, then add in a splash of the oil and leave to knead for about 10 minutes, until smooth and silky.
- Shape the dough into a round, coat with a little extra oil and place in a clean bowl. Leave to rise, covered with a plastic bag, until doubled in size
- Tip the dough out on to the work surface and press all over to deflate
- Divide into 9 pieces, shape each into a round and flatten to about 1–2cm. Dust them all over with polenta (as an alternative to the traditional semolina)
- Leave to prove on a linen cloth or wooden board, covered with a plastic bag, until doubled in size
- Heat up your oven to about 160 degrees (fan)
- Heat your cast iron pan on medium heat
- Place the muffins into the pan to cook, make sure not to put too many in the pan as you will need to flip them over
- Cook for about a minute and then gently turn them over
- Cook slowly for a further 10 minutes, turning every now and then (you may need to adjust the heat if they seem to be colouring too fast, or not fast enough)
- Place the muffins onto a tray and cook for a further 5 more minutes in the oven just to make sure they are cooked in the middle
- Repeat the cooking process with the remaining muffins
- Leave the muffins to cool on a wire rack
- Slice, toast, and cover in your favourite topping and enjoy!
Notes
English breakfast muffins serving suggestions
I love eating my English Muffins with both savoury and sweet toppings.
Cut them in half lengthways so you end up with two flat rounds. Toast them for optimum tastiness – if you have a bagel setting I recommend using this so you only toast the inside cut side. Alternatively, you can toast the cut side under the grill for a few minutes.
Then smother them in plant butter and raspberry jam, or cook up some vegan bacon or vegan sausages to sandwich in between the slices with a coating of good quality tomato ketchup.
My sister likes to eat them with marmite, but I can’t stand the stuff. As long as you don’t tell me, I won’t care…!
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