Have you ever wondered if you can eat English Muffins again? Here is a soft delicious sourdough recipe using a mixture of rye/spelt flours. They are incredibly tasty and make a wonderful addition to your 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: One 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 Candied Jalapenos. 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 but 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  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 or cast iron frying pan for 2-3 minutes over medium heat. 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.
• You can use refrigerated or discard starter.

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Print

Rye and Spelt Sourdough English Muffins THM-E

Course Breakfast

Cuisine American

Servings 24

Author Glenda Groff

Ingredients

• 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

Instructions

1. 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.

Recipe Notes

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.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.