Sprouted Wheat Sourdough English Muffins

 Had good success with the english muffin recipe at WildYeast Blog.  Made a few adjustments to include sprouted wheat berries.

Soak & sprout 1/2 C wheat berries in water.

Stir together in a bowl, cover, then let rest for 8 hours or overnight in the fridge;
  • 110 g sourdough starter (ripe or unfed)
  • 160 g whole wheat white flour
  • 100 g whole wheat flour
  • 276 g milk or mixture of cream/buttermilk and water to make 276 g
Grind up wheat berries. Add 75 g of ground sprouted wheat berries to the starter bowl along with:
  • 1 tea salt
  • 1 tea baking soda
  • 1.5 tea honey
Knead lightly until comes together in a dough. Roll out with more flour until 3/8 to 1/2 inch thick. Cut into 3" rounds. Let rise for 1 hour.

Preheat heavy bottomed skillet pan for 5 minutes over high heat.  Lower heat to medium/medium low (may need to be higher on electric stove).

Dry toast english muffin rounds in the hot pan- 2.5-3 minutes on each side and flip a couple times.  Don't let them burn!  They may look a little doughy on the sides but after about 9 minutes total on a gas stove mine were done. I had to reduce the heat to low after the first batch because the pan kept heating up.

Tip: don't use a knife to cut these open.  Push the tines of a fork in the sides and gentry pry open- this way you get the nooks and crannies instead of slicing through the muffin. 

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