English Spelt Muffins

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* Exported from MasterCook *

 

English Spelt Muffins

 

Recipe By :Helga Hughes

Serving Size : 8 Preparation Time :0:00

Categories : Breads Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package dry active yeast

1/2 cup warm water

1/2 cup plain nonfat yogurt

1 teaspoon apple cider vinegar

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup boiling water

3 cups whole grain spelt flour -- divided

1/4 cup fine white cornmeal

 

Place the yeast and warm water in a deep 1 quart bowl and mix, allowing yeast to

dissolve.

Set aside for 5 to 10 minutes.

 

Place the yogurt, vinegar, salt, baking soda, and boiling water in a 3 quart

bowl, and mix. Stir in the yeast mixture and 2 cups of the flour. Cover the bowl

with a towel and transfer to a warm place to allow the dough to double in size.

( 1 to 2 hours)

 

After the dough has doubled, remove it from the bowl and place it on a lightly

floured board.

Add the remaining flour and knead thoroughly, using more flour as needed until

the dough is not sticky.

 

Shape the dough into a ball and place it in a lightly greased 3 quart bowl.

Cover with a towel, transfer to a warm place, and allow the dough to rise for an

additional 30 minutes.

 

After the dough has risen, punch it down and and return it to the floured

surface. Using a floured rolling pin, roll the dough into a 1/2 inch thick

sheet. Using a large cookie cutter or a large drinking glass, cut the dough into

circles.

 

Lightly flour a 15 x 11 inch cookie sheet. Dust both sides of the dough circles

with cornmeal, and place them on the prepared sheet. Cover with a towel, and

allow the dough to rise for 45 minutes to an hour, or overnight.

 

Lightly coat a heavy 10 inch iron skillet with nonstick cooking spray. Place

half of the muffins in the skillet, and cook over medium high heat for about 10

minutes, or until well browned, turning them once during cooking. Repeat with

remaining muffins.

 

Cool the muffins and split horizontally using two forks back to back. Toast and

serve immediately with the topping of your choice or refrigerate them in an

airtight container for up to 5 days.

 

Description:

" A pleasant, lightly sour taste from the vinegar and yogurt make these

delicious. "

Source:

" The Spelt Cookbook "

S(MC by J Pellegrino 9/00):

" ISBN 0-89529-696-9 "

Copyright:

" 1995 by Helga Hughes "

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Per Serving (excluding unknown items): 263 Calories; 2g Fat (4.9% calories from

fat); 13g Protein; 54g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 151mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0

Fat.

 

NOTES : The taste improves with increased rising time, so when time permits,

prepare the dough the

evening before and allow it to rise all night. Then you'll have fresh muffins at

breakfast time.

 

Nutr. Assoc. : 5626 0 0 0 0 0 0 3672 435

 

 

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