The modern way to bake an ancient grain. Kamut flour is naturally "thirstier," making it the perfect candidate for a quick, hydrated English muffin dough. By using yeast for the lift and sourdough for the soul, these muffins prove that heritage baking doesn't always have to be a multi-day project.
Ingredients
-
Sourdough Starter: 100g (approx. ½ cup) sourdough starter + 1 tsp (approx. 3g) active dry yeast
-
Liquid: 240g (1 cup) warm milk (aim for 105°F–115°F)
-
Sweetener: 20g (1 tbsp) honey, maple syrup, or cane sugar
-
Flour: 360g (2 1/4 cups) Kamut white flour
-
Salt: 5g (1 tsp) fine sea salt
-
Dusting: 40g (¼ cup) cornmeal (if preferred, not required)
Directions:
1. Activate & Mix
In your mixing bowl, whisk the warm milk, sweetener, and active dry yeast. Let it sit for 5-10 minutes until it looks slightly foamy.
2. Stir in your sourdough starter until well combined.
3. Incorporate
Add the flour and salt. Mix until the dough pulls away from the sides of the bowl.
4. The Quick Knead
Knead by hand on a floured surface for 5–7 minutes, or use a stand mixer with a dough hook for 4 minutes on low speed. The dough should be smooth and slightly tacky.
5. The Short Rise (Bulk Fermentation)
Place the dough in a lightly oiled bowl. Cover and let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size. (The yeast does the heavy lifting here, while the starter provides the flavor!)
6. Shape and Final Proof
Gently press the dough out to ½ inch thickness. Cut your 3-inch rounds and transfer them to your cornmeal-dusted baking sheet. Cover and let them rest for only 30 minutes this time—they will puff up quickly!
6. The Skillet Finish
Cook on a low-heat skillet for 4–5 minutes per side. Keep the lid on the pan for the first side to ensure the center cooks through while the outside browns.
*Pro-Tip: The muffins are perfectly done when an instant-read thermometer hits 200°F in the center.
*Dairy-Free: Suggest using oat/almond milk and maple syrup for a vegan-friendly sourdough option.
* The English Muffins freeze well if need to be stored for more than a few days.