Before I started baking sourdough bread, I often had English muffins for breakfast. I'd go for the 100% whole wheat from Vermont Bread Company - accidentally vegan and pretty tasty. But for a while, I've known I could do better myself with my sourdough starter and freshly milled grains.
I've tried a few different variations of English muffin recipes out in the internet, but some of them seemed unnecessarily complicated and others didn't give me a very good result with whole wheat flour. These came out perfect: very simple to make, small batch (but feel free to double), and taste great, fresh or toasted later. I used a combination of spelt for great gluten structure and Kamut for the beautiful golden color. The combination gave the perfect crumbly yet tender English muffin.
Ingredients (makes 6 muffins - feel free to double):
75g fed sourdough starter
50g oat milk (or other non-dairy milk)
10g white sugar
20g melted vegan butter (I use Miyoko's)
110g whole grain spelt flour (good substitutes would be emmer, or use whole wheat flour)
110g whole grain Kamut flour (a good substitute would be durum, or use whole wheat flour)
Whisk together the sourdough starter, oat milk, water, white sugar, and melted vegan butter.
Add the two flours and salt and stir until combined into a dough. If you are used to making artisanal sourdough bread, this will be a drier dough than you are used to.
Knead the dough for at least 5 minutes by hand until smooth and soft. Cover and leave to rise overnight or at least 8 hours.
Remove the dough from the bowl after the bulk rise, and flatten out with your fingers until it is about 1/2 inch thick. Use a round cutter to cut out circles from the dough - I used the ring lid from a wide mouth mason jar, but any round cutter will work.
Re-flatten the leftover scraps from the dough and keep making muffins until you are out of dough. This recipe made 6 muffins for me.
Cover the muffins and leave to rise at room temperature for 30 minutes.
Heat a dry cast iron or non-stick pan to medium-low heat. You want to cook these over lower heat so that they cook through before they brown too much.
Place the muffins, 3 at a time to not crowd the pan, on the preheated skillet. Cook for 5 minutes on one side, then flip and cook for an additional 3 minutes.
The muffins are done when both sides are lightly browned and they sound hollow when tapped in the center.
Cut open while warm, or let cool and toast later. Spread with vegan butter, jam, or make breakfast sandwiches and enjoy!