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Spelt English Muffins

Based on the River Cottage English Muffin Recipe
Course: Breakfast
Cuisine: British
Keyword: Bread
Servings: 9 Muffins


  • Electric Mixer
  • Cast Iron Pan


  • 500 g Spelt Flour I use bakers blend
  • Rapeseed Oil splash
  • 5 g Dried Yeast
  • Polenta for sprinkling
  • 10 g Salt
  • 325 ml Warm Water


  • 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!


Total rising time: approximately 1-2 hours