100% Kamut Sourdough English Muffins
These lovely 100% Kamut Sourdough English muffins are packed with delicious nutrition and make a perfect on-the-go breakfast for the back to school season.
Summer and I have a little bit of a love/hate relationship. Don’t get me wrong, Summer is probably my favorite season. It’s just that in my lovely but old house, the kitchen has a really hard time staying cool is the oven is on at all. Even just for a little bit. Bread is my best friend, and with my starter needing to constantly be fed and used, I bake quite often. Uncomfortable.
So, during the hot Summer months, English muffins are my new best friends. You cook them in a skillet or griddle so it’s not as sweltering in the kitchen. And they are better toasted than fresh, so I can make a really big batch to freeze (slice first!) and pop them in the toaster to enjoy quick breakfasts for our busy school days. Or even for our lazy mornings.
Sandwiched with cheese, ham, egg, and veggies or just simply slathered in butter and jam from the glorious Summer abundance, and you’ve got yourself a most satisfying meal.
What makes these English muffins extra special is that they’re made with my current obsession: Kamut.
Have you tried Kamut? It’s lovely. It’s an ancient variety of wheat, which makes it more easily digested than modern hybridized wheat. It has a stunning golden color, makes beautiful whole grain bread that isn’t dense, and a light, nutty-sweet flavor. And when ground fresh, it has absolutely no bitter aftertaste that whole wheat is known for. The photo above is of Kamut berries that I sprouted and dehydrated. All ready to be ground up into flour for something special.
Of course, if you don’t have Kamut and would like to use another variety of wheat, you absolutely can! Just know that different varieties act differently, so the crumb may be a little tighter and the rise may be slightly less high. But if you can find some Kamut (this one is great), try it. You’ll probably fall in love with it like I did.
- 1 cup ripe sourdough starter
- 2 cups filtered water
- 4~5 cups freshly milled Kamut flour (or other whole wheat flour)
- 1 tablespoon baking soda
- 2 teaspoons fine sea salt
- 1/2 cup flour, plus more for kneading
- In the bowl of a stand mixer, combine the starter, water, and 4 cups flour. Using the dough hook attachment, mix the ingredients for 5~8 minutes. You may need to scrape down the sides occasionally and slowly add more flour, 1 tablespoon at a time until the consistency is tacky to the touch but clears the sides of the bowl and is very elastic. Shape into a smooth ball and place back into the bowl. Cover with a heavy, damp towl or with plastic wrap and let rise on the counter for 8~12 hours or refrigerator for 12~24 hours until doubled in size.
- After the first rise, Add the salt and baking soda and mix to combine. Turn the dough out onto a clean counter and roll out to about 1/2 inch thick. Using a 2.75 inch round cookie cutter, cut out the dough and place onto a baking sheet generously dusted with cornmeal, leaving 2 inches in between each piece. Cover and let rise for 1~2 hours until risen slightly.
- Preheat a griddle or cast iron skillet over medium-low heat. Place 4~6 muffins in the skillet, depending on size, and let cook on the first side until slightly risen and the bottom is a medium-brown. Gently flip over and press down gently with a flat spatula to create the signature round spot on both sides. Once the second side is cooked through (the internal temperature should be 190°F), remove from the skillet and repeat with remaining English muffins.
- To freeze for later, slice the muffins in half and cover tightly in plastic wrap and place in the freeze for future use. Just toast the slices in the toaster when ready to eat.
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