Hot English Muffins – the sourdough variety!

This is not my recipe. Not in the slightest. The full credit for this goes to Susan from Wild Yeast. Nevertheless, breakfast perfection has been achieved and it is my sworn duty to report such wins to you!

Sourdough hot English muffins with scrambled eggs. Just what the doctor ordered.

Hot English Sourdough Muffins
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 1
  • Carbohydrates: 25 g

Recipe type: Bread
Prep time: 
Cook time: 
Total time: 

[ Joe's Rating: 4 / 5 | Rhianna's Rating: 4.5 / 5 ]
Ingredients
  • 110 g starter
  • 160 g plain flour
  • 100 g wholemeal flour
  • 275 ml soy milk
  • 75 g plain flour
  • 1.5 teaspoon agave or ½ teaspoon stevia
  • 1 teaspoon bicarbonate soda
  • ¾ teaspoon salt
  • Polenta to sprinkle

Instructions
  1. Mix the sponge ingredients together. Cover the bowl with cling wrap and allow to rest overnight.
  2. Add the final dough ingredients and mix to incorporate. Turn out on a clean bench and mix by hand. The dough is very sticky, but resist the urge to add more flour. The mixture will thicken up after a lot of kneading – about 8 – 10 minutes.
  3. Use a bread scraper to get the dough off the bench and sprinkle with flour.
  4. Flatten the dough on the floured bench until it is about an inch thick. Use a cutter or a glass to cut out the muffins. Dust the outsides of the muffin with polenta.
  5. Heat a frying pan with a little oil over a low to medium heat. Cook for about 8 minutes on each side, turning regularly to maintain shape.
  6. Cool on a wire rack. To use, slit the muffins with a fork and toast until golden.

Notes
* I’ve made these several times now with mixed results. Take my advice; don’t allow the sponge to rest for more than overnight. It fails to rise when it’s rested for more. Make sure you allow it the second rest period after its been shaped. * Diabetic Note: There is nothing too evil here. Treat it like you do bread – one or two slices is allowable. More will wreak havoc with your blood glucose levels. * Ethical Note: Sourdough – enough said :)

Easy recipe
Easy recipe
Easy recipe
Easy recipe
Easy recipe
Easy recipe

 

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Comments: 3

  1. narf77 August 1, 2012 at 8:52 pm Reply

    You can make a bread scraper out of an icecream container (old cooks trick ;) ). I love love LOVE that recipe! I have envious drool dribbling down my jacket as I type this (strike that…dribbling down STEVE’S jacket lol) and those scrambled eggs on muffins are to die for! How do you keep coming up with such scrumptious recipes time and again Rhianna!??? Those muffins are the epitomy of sourdough heaven and consider yourself right royally envied :)

    • Rhianna August 1, 2012 at 9:49 pm Reply

      Like I said, Fran… you might have some of your own sourdough to try this stuff with next week. Ill be in touch.

      I dont come up with them. Its usually research and trial and error til I get something that works for me :)

      • narf77 August 1, 2012 at 11:17 pm Reply

        Your the bomb girl! ;)

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