Rye English Muffins

Name: Rye English Muffins
Total time: 50400 s
Yield: 14 Muffins
Cuisine: South African
Ingredients: 135 g Sourdough Starter; 275 g Rye Flour; 250 ml Milk; 250 ml Rye Flour or more as needed; 30 ml Sugar; 5 ml Salt; 10 ml Bicarbonate of Soda (Baking Soda)

Tronél Candiotes-Strydom @tronelcandi

South Africa

Rye English Muffins

Tronél Candiotes-Strydom @tronelcandi

Saved

Ingredients

14 Hours

14 Muffins

Over Night Sponge
135 gSourdough Starter
275 gRye Flour
250 mlMilk
Next Day
250 mlRye Flour or more as needed
30 mlSugar
5 mlSalt
10 mlBicarbonate of Soda (Baking Soda)

Saved

Steps

14 Hours

1

The Night Before:
Combine the Sourdough Starter, Rye Flour and Milk until well combined.
2

Cover loosely with cling wrap. Set aside to rest overnight.
3

The Next Day:
Dust a tray generously with flour and set aside.
4

Add the Rye Flour, Sugar, Salt and Bicarbonate of Soda to the Sourdough Sponge until well combine and the consistency is like a sticky bread dough. If needed add a little more Flour or Milk at a time to achieve the required consistency.
5

Lightly dust a rolling pin and work surface with flour. Gently roll the dough until 15 mm thick. Cut muffins using a cutter dusted with flour.
6

Combine remaining dough into a ball. Then roll out and cut as above.
7

Place cut muffins on dusted baking tray and leave to rest for 45-60 minutes.
8

Preheat your pan over low to medium-low heat until pan is 135°C. Bake muffins in the pan for 5-7 minutes on a side until golden brown. Check undersides every minute.