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Sourdough English Muffins

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A hearty and wholesome buckwheat bread with a nutty flavor and dense texture, perfect for both sweet and savory toppings.

Ingredients

  • 2 cups buckwheat flour
  • 1 cup all-purpose flour or gluten-free flour blend
  • 2 1/4 teaspoons yeast
  • 1 1/4 cups warm water
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Instructions

  1. In a bowl, dissolve the yeast in warm water with the honey or maple syrup. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, combine the buckwheat flour, all-purpose flour or gluten-free blend, and salt.
  3. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
  4. Knead the dough for 8–10 minutes until smooth and elastic. If using gluten-free flour, mix until well combined without kneading.
  5. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
  6. Shape the dough into a loaf and place it in a greased loaf pan. Let rise again for 30–45 minutes.
  7. Preheat the oven to 375°F (190°C).
  8. Bake for 35–40 minutes until the top is firm and sounds hollow when tapped.
  9. Allow the bread to cool completely before slicing.

Notes

  • Use certified gluten-free flour to ensure the bread is fully gluten-free.
  • Add seeds like sunflower, flax, or sesame for extra texture.
  • For a sweeter loaf, increase the honey or add dried fruit.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze slices for longer storage and toast before serving.

Nutrition

Find it online: https://thefamilycooking.com/sourdough-english-muffins/