Heather's Spelt English Muffins

  • 1 c. milk
  • 2 Tbsp. sugar
  • 1 package of dry yeast
  • 1 c. warm water
  • 1/4 c. melted shortening
  • 4 c. whole wheat flour
  • 2 c. spelt flour
  • 1 tsp. salt
  1. In a small saucepan, warm the milk until it starts to bubble. Remove from heat.
  2. Mix the sugar into the milk. Stir until sugar has dissolved. Set aside the saucepan.
  3. In a small bowl, dissolve the yeast into warm water. Let stand for 10 minutes, or until the water has formed bubbles & looks milky. 
  4. In a large bowl, combine the milk mixture, yeast mixture, shortening, and whole wheat flour. Mix until smooth.
  5. Add in the salt & spelt flour. Knead the dough & place into a greased bowl. Cover bowl and let rise. 
  6. Once risen, roll the dough out, it should be roughly 1/2 inch thick. Cut into rounds with a biscuit cutter, or any other round object such as a drinking glass. 
  7. Sprinkle waxed paper and rounds of dough with cornmeal. Lay out the rounds of dough onto the waxed paper. Cover and let rise for 1/2 hour. 
  8. Heat a cast iron skillet and cook muffins on medium heat for 10 minutes each side.
  9. Allow to cool for 60 minutes and place in plastic bags for storage.