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Rye and Spelt Sourdough English Muffins THM-E

Course Breakfast
Cuisine American
Servings 24
Author Glenda Groff


  • 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


  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.