From Scratch Einkorn English Muffins!

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• Einkorn Flour English Muffins

The perfect edition to any breakfast! Add butter, jam, or sausage & cheese, & VIOLA! 

Could there BE a more perfect breakfast?

YOU WILL NEED: 

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• -3/4 cup warm milk 
• -1 teaspoon yeast
• -1 Tablespoon honey
• -1 1/2 Tablespoon soft coconut oil or butter
• -1 teaspoon salt
• -1 egg
• -1 cup whole grain einkorn flour (I use Jovial Foods wheat berries!) 
• -1 cup & 1/4 cup Einkorn all purpose flour!

(We're going half whole-grain, half all-purpose because I want you to have really good success with this on your first try! If you are brave you can go ahead & do full freshly ground, I just find it more finicky.)

DIRECTIONS:

-Start by mixing warm milk, yeast, & honey. Allow to "bloom" for 5-10 minutes, making sure your yeast is active.

-Add in the salt & eggs.

-Gradually begin to add in the flour, folding in with your spatula.

This dough will be rather sticky, don't add more flour! Just make sure your ingredients are well incorporated & the dough is able to be formed into balls. They will crisp on the outside(similar to how a pancake cooks) in your cast iron!

-Allow your dough to rest 1 hour. Keep in mind einkorn never rises like traditional dough! It will simply puff up & rise slightly.

-Heat your cast iron on medium-high heat.

-It's much easier if you wet your hands before beginning to shape your English muffin dough into golf ball sized balls, pressing down slightly & placing them in your cast iron(no oil or anything!)

-Cook English muffins 7 minutes total, flipping halfway through. 

You want them to be golden brown on each side. This part can be tricky, don't get discouraged if they brown too quickly. It helps if you have a very well seasoned cast iron! 

That's it my friends! Ah, I love einkorn! So buttery & golden, & there's nothing better than fresh English muffins on a Saturday morning! 

Check out my super simple how-to for these muffins HERE!