Ezekiel English Muffins
Power Food: Complete protein made from whole grains and legumes. Ezekiel English muffins are an excellent, healthy bread choice for the entire family, especially when made at home. These muffins are crafted from a blend of sprouted grains like wheat, barley, rye, and millet, along with the added nutritional benefits of green lentils and pinto beans. By incorporating these wholesome, sprouted ingredients, Ezekiel English muffins become a rich source of protein, fiber, and essential nutrients. Making them at home ensures that you can control the quality of the ingredients and tailor them to your family's preferences, all while providing a delicious and nourishing addition to any meal.
Ezekiel English Muffins
By Zosia Culinary Adventures | Date: January 15, 2024
Preparation Time: Mixing ingredients 5 minutes; Resting overnight in the fridge: 8 hours; Resting dough before baking: 2 hrs
Cook Time: 25 minutes
Yield: 18
Requires: 6 Stainless Steel Crumpet Ring Molds approximately 3 cm in height and 8 cm in diameter and a large Cast Iron Skillet
Ingredients:
680 g milk of your choice, lukewarm ( cow milk, sheep milk, goat milk, soya milk, almond milk etc)
28 g olive oil plus extra for greasing the crumpet rings
28 g honey or dandelion syrup
36 g fresh yeast or 12 g instant yeast
11 g sea salt
100 g sourdough (optional but it will definitely enhance bread flavor)
4 g baking soda
6 tablespoons warm water
coarse cornmeal for dusting
Instructions:
In a big bowl, combine the milk, yeast, honey, and oil. Then add the flour and sea salt. Stir everything together using a Danish whisk until well mixed. **Soya milk was used in this recipe.
Use a spatula to scrape down the bowl, then mix the dough for another 5 minutes.
Wrap tightly with plastic wrap and refrigerate for 10 hours or overnight.
The next morning, take the dough out of the fridge and let it sit at room temperature for 2 hours.
Prepare the crumpet ring molds by spraying them with oil and dusting the insides with cornmeal.
Preheat the greased cast iron skillet over medium heat for 5 minutes.
When you're ready to bake, mix the baking soda in warm water and add it to the dough, gently folding until the water is fully absorbed. Let the dough rest for 10 minutes.
Place the crumpet rings in the skillet. Fill as many rings as you can. Reduce the heat to medium-low and sprinkle more cornmeal inside each ring.
Coat a big spoon with oil to keep the dough from sticking, and then fill each ring about 2/3 full with the dough.
Using the greased teaspoon, gently press the dough in each ring to make it even. Then, lightly spray with olive oil and sprinkle with cornmeal.
Cover the tops of the rings with a big glass cover such as plate or lid to keep the heat and moisture inside. This helps the muffins rise and bake evenly. Bake the muffins for 10 minutes or until the bottoms are golden brown and crispy. Then, flip the muffins and rings over for even cooking, and bake uncovered for another 10 minutes or until golden brown and crispy on the bottom.
It is crucial that you don’t rush baking muffins. You want to make sure they bake gradually in the pan.
When the English muffins feel springy, take them out of the skillet. Let them cool for a minute, then remove them and let them rest on their edges to keep their shape for at least 30 minutes.
Make additional muffins using the same instructions. Continue to grease and sprinkle the muffin rings with cornmeal to prevent sticking.
Enjoy English muffins, freshly toasted to perfection and spread with a generous layer of your favorite confiture, whether it's sweet strawberry or tangy orange marmalade. Alternatively, you can whip up a delectable Egg Benedict by gently poaching a couple of eggs and serving them on top of the buttery, toasted muffins, all topped with a rich and velvety hollandaise sauce.
Nutrition Facts per One Serving 💗
Calories 190 | Fat 3.6 g \ Saturated Fat 0.5 g\ Cholesterol 0 mg\ Sodium 320 mg\ Total Carbohydrate 31.7g\ Dietary Fiber 4.8 g\Total Sugars 4.5g\ Protein 8 g \ Vitamin D 0 mcg\ Calcium 18 mg\ Iron 7 mg\ Potassium 215 mg
