Have you ever wondered if you can eat English Muffins again if you have a wheat sensitivity? Here is a soft, delicious sourdough recipe using a mixture of rye/spelt flours. They are incredibly tasty and make a wonderful breakfast. I also used my rye sourdough starter that I started about 3 weeks ago. Since there is baking soda in the recipe, your starter does not need to be super active as when you make bread loaves. In fact, you can even use discard to make these. Pictured above: A muffin, split and toasted. Spread 1 Laughing Cow Cheddar cheese wedge on muffin, dividing between the two halves. Fry 1 small egg* and 2 whites. Divide between halves. Add onion and peppers of your choice. Serves 1. *the egg and cheese will give you 6.5 grams fat. I will use an egg yolk with my carb breakfast as I have a hard time eating just egg whites. You can use all egg whites.
Rye and Spelt Sourdough English Muffins (carbs)
- 1 cup rye sourdough starter
- 2 cups water
- 1 1/2 cups dark rye flour
- 2 1/2 to 3 cups spelt flour
- 1 1/2 teaspoons sea salt
- 1 teaspoons baking soda
- In a plastic or glass bowl, stir together starter, water, and rye flour. Mix well. Add 2 1/2 cups spelt flour. Mix well. Add remaining flour as needed to make a semi-stiff dough. It will be tacky/sticky but should holds its shape fairly well. Cover and allow to ferment 7 hours. Add sea salt and baking soda. Mix well. Heat a griddle to 350 degrees F. Spray with a non-stick spray. Drop batter onto griddle using 1/3 cup dough. Flatten with a wet hand into a round circle. Cover with a lid and fry for 2 minutes or until browned. Flip and fry for 2-3 minutes longer. Cool. Split with a fork. Makes 24 muffins.
- You may only need 2 1/2 cups spelt flour if your starter is thick. A thinner starter will take more flour.
- I also feed my starter with 1/2 rye and 1/2 spelt flour.