Spelt English Muffin Recipe with Cinnamon and Raisin - Vegan Recipe
A homemade English muffin recipe with cinnamon & raisin, made in a skillet on stove top. Spelt bread recipe. Pan bread, perfect vegan breakfast recipe.
Prep Time3 hourshrs
Cook Time50 minutesmins
Total Time3 hourshrs50 minutesmins
Course: Bread
Cuisine: British
Keyword: English muffins, no bake bread
Servings: 4large or 6 medium muffins
Author: Teenuja Dahari - veganlovlie.com
Ingredients
200mlnon-dairy milkI used homemade oat milk, rather thin consistency
2teaspoonsdry active yeast
1tablespoonmaple syrupor sugar
2tablespoonscoconut oilmelted (or vegetable oil)
190gspelt flour[1 1/2 cups + 1 tablespoon] or use all purpose/strong bread flour
75goat flour[3/4 cup] you can process some rolled oats in a blender until it becomes a flour, or substitute with more spelt flour or all purpose flour
1teaspooncinnamon powder
1/2teaspoonsalt
1/2cupraisinsmore if desired
Cornmealfor dusting
Instructions
If the coconut oil is solid, melt it on low heat. Once melted remove immediately from the heat, it should remain at room temperature. Leave aside.
Warm the milk until it is lukewarm (around 43°C or 110°F).
Add maple syrup or sugar to the warm milk. Then sprinkle the yeast. Mix well and let sit for a few minutes until the mixture turns frothy and bubbly.
In a large bowl, add the dry ingredients - spelt and oat flour, salt and cinnamon. Whisk to mix well.
Make a well in the center and pour in the milk-yeast mixture.
Add the coconut oil.
Mix with a spatula until flour is moistened. Then, go in with your hand and mix. The dough that will form will initially be rather sticky. You may need to add 1 or 2 more tablespoons flour if needed. Once dough is no longer sticky, knead to form a soft smooth texture.
Place on a floured surface and knead for about 5 minutes.
Stretch the dough out and sprinkle the raisins on evenly. Enclose and form a ball, knead a couple of times to evenly mix the raisins in the dough.
Then shape into a smooth ball and place back into the mixing bowl.
Cover with a lid or cling film and keep in a warm place. (You can keep it in the oven with only the light turned on to keep the heat).
Once dough has doubled or tripled in size (this may take 2 - 3 hours depending on how warm it is), remove it from the bowl and place on a lightly floured surface.
Roll dough out flat to about 2 cm or 3/4 inch thick.
Cut out circles with a medium-large round cookie cutter.
Line a baking tray with parchment paper and dust with some cornmeal.
Place dough on the baking tray with some space around each.
Dust with cornmeal. Cover with a towel and let rise again for another hour or so until muffins are doubled in size and puffy.
Heat a cast iron pan or skillet. Brush with a little oil.
Place muffin, one or two at a time, in the pan and cook for 10 - 12 minutes on each side. You may cover the pan to keep the steam it. This will help to cook the muffins a little faster, puff a little more and keep them moist.
While you continue to cook the rest of the batch, you can keep the cooked covered in a towel. This will keep them soft.
You can cut them in half and toast them.
English with your favourite spread or just on their own.
Video
Notes
Once cooled keep the rest in a airtight container. These muffins can be frozen once cooked and reheated or toasted as needed. You may cut them in half first before freezing; it will make it easier to reheat or toast them afterward.Link to original recipe - Spelt English Muffin Recipe with Cinnamon and Raisin - https://veganlovlie.com/vegan-homemade-english-muffin-recipe-cinnamon-raisin/