Einkorn English Muffins

Delicious english muffins made with einkorn flour, an ancient grain with exceptional flavor and nutrition.

4.75 from 24 votes

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Prep Time: 4

Cook Time: 16

Total Time: 4 16

Servings: servings

Calories: 202kcal

Author: Dahn Boquist

Ingredients

4 1/2 cups all purpose einkorn flour 540 grams
1/2 cup potato flakes 30 grams (optional but will help lighten the bread)
1 1/4 teaspoons salt
2 1/4 teaspoons instant yeast 7 grams
1 3/4 cups warm milk 400 grams
1 egg room temperature
4 tablespoons 1/4 cup butter, melted
3 tablespoons honey 60 grams

Instructions

In a large bowl, mix the flour, potato flakes, salt and yeast until combined. In a separate bowl, combine the milk, eggs, butter and honey. Add the milk mixture to the flour mixture and stir well to combine. The mixture will be wet and sticky and look a bit lumpy and under-mixed, it is perfect that way. Place the dough a well oiled bowl, cover the bowl and let the dough rest for 20 minutes. (If you scoop the dough out with wet hands, the dough will not stick to them as easily)
Using wet hands so they don’t stick to the dough, lift the dough and fold it in half two or three times, then let it rest another 20 more minutes. Repeat this step two more times (folding it in half then letting it rest for 20 minutes). After the last folding process, cover the bowl and let it rest for 1 to 2 hours.
Line two large sheet pans with parchment paper. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls of dough on the parchment lined baking sheet and press down to flatten them. Keep the dough rounds spaced at least 2 inches apart. Use a sharp knife to cut the parchment paper between each piece of dough so they are all sitting on a small square of parchment, this will allow you to pick the dough up once it is proofed using the parchment without disturbing the proofed dough. Lightly spray the dough with oil and cover them with a light kitchen towel. Let them proof at room temperature for 2 to 3 hours until they are just half as tall. If you allow them to double in size, the gluten in the einkorn flour will not hold the shape and they will collapse.

Baking the English Muffins:

Preheat the oven to 350° F then heat a skillet or griddle over medium heat on the stovetop.
Slide a spatula under the parchment of the dough rounds and carefully transfer 3 to 4 pieces of dough onto the hot skillet. Cook the muffins for 6 to 8 minutes on each side until they are a light golden brown.
Once they are browned on each side, transfer them back to the sheet pan and repeat with the other uncooked muffins.
When all the muffins have been browned on both sides, place the sheet pans in the oven and bake for 8 to 10 minutes, rotating the pans half way through the bake time.
Allow the muffins to cool for 30 minutes. To split them open, insert the tines of a fork around the edges of the muffin and break them open.

Notes

The gluten in einkorn flour is weak and kneading the dough will break the gluten down.
This recipe uses a technique of turning the dough then allowing it to rest while it absorbs the liquid and strengthens the gluten. You can skip this step and simply leave the dough alone to proof for a couple of hours before dividing it and shaping it. I have done it both ways and there isn't a big difference in the finished product however the folding technique creates a smoother dough and makes it slightly easier to handle.
The potato flakes are optional, they they help lighten the texture of the bread but you will still have a lovely, chewy texture without them.
The dough in this recipe is wetter than recipes made with traditional flour. Wet hands and a wet counter top will help keep the dough from sticking while you work with it. If you use flour to prevent your hands from sticking to the dough then the extra flour will make the dough too dry and your finished english muffins will be dense, dry and hard.