Soaked Spelt Engish Muffins
Discover the wholesome goodness of homemade Soaked Spelt English Muffins—a flavorful and nutrient-packed alternative to store-bought options. This easy recipe highlights the gentle, nutty taste of spelt flour enhanced by a 12- to 24-hour soaking process with yogurt or kefir, which improves digestibility and promotes a soft, fluffy texture. Sweetened naturally with a hint of honey and cooked to golden perfection in a hot skillet, these muffins boast irresistibly crisp edges and a tender interior. Perfect for breakfast or brunch, serve them toasted with butter, jam, or your favorite toppings. Plus, they’re made with simple, wholesome ingredients you likely already have in your kitchen. Perfect for those seeking an artisanal touch, these muffins are a must-try for any English muffin enthusiast!
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Recipe Information
Ingredients
- 3 cups Spelt flour
- 1 cup Filtered water
- 1 cup Plain yogurt or kefir
- 1 tablespoon Honey
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Butter (or neutral oil for cooking)
Instructions
In a large mixing bowl, combine the spelt flour, filtered water, and plain yogurt or kefir. Mix until well combined and a sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough soak at room temperature for 12 to 24 hours. The longer soaking time will improve the flavor and digestibility.
After soaking, add the honey, baking soda, and salt to the dough. Mix thoroughly to incorporate the ingredients evenly.
Turn the dough out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.
Use a 3-inch round biscuit cutter or a glass to cut the dough into circles. Gather any scraps, re-roll, and cut until all the dough is used.
Heat a large cast-iron skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil.
Place the muffin rounds on the skillet, leaving space between each one. Cook for 7 to 8 minutes on one side, until the bottoms are golden brown.
Flip the muffins and cook for another 7 to 8 minutes on the other side. They should puff up slightly and cook through.
Transfer the muffins to a wire rack to cool completely. To serve, slice them in half and toast to your liking.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 28.3 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
