English Muffin | Sourdough | Rye Recipe
Indulge in our artisanal English Muffin, perfectly toasted to a golden crisp, paired with the rich, tangy flavor of our homemade sourdough. For a hearty twist, enjoy the nutty essence of our freshly baked rye bread. Each bite offers a delightful blend of textures and tastes, making it the perfect companion for breakfast or a light snack. Elevate your meal with this trio of timeless breads!
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Ingredients
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Dough Ingredients
Method
Preparation Instructions
Mixing the Dough
In a large bowl, combine the sourdough starter, lukewarm water, honey, and olive oil. Mix well.
Adding the Flours
Gradually add the rye flour and bread flour to the mixture, stirring until a shaggy dough forms.
Kneading
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 4-6 hours or until doubled in size.
Shaping the Muffins
After the first rise, gently deflate the dough and turn it out onto a floured surface. Divide the dough into 8 equal pieces and shape them into rounds.
Second Rise
Place the shaped rounds on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for another 1-2 hours.
Cooling
Remove the muffins from the skillet and let them cool on a wire rack before serving.