Food

Rye English Muffins

Time has been flying by recently. Start of the new school year, start of a new job. Time seems to be as a minimum. So it was great when this weekend I finally got back into my kitchen, and took the time to make breakfast. In this case I decided on a breakfast sandwich.

I think breakfast sandwiches are underappreciated by many. Especially when you consider how many hazy mornings have been solved with one of these tasty salty little sarnies.

While McDonald’s has the near monopoly on these, local restaurants have long tried their own spin. At uni, the local cafe served sandwiches with a mix of ham instead of bacon and a dijon mayo. That could have worked, except they served it on an awful excuse for a bagel.

So back to this weekend, I fresh back bacon and eggs in the fridge. Alas, no English muffins so I searched with recipes. Who knew there were so many variations. Ultimately I chose to combine two recipes and make a few changes to create Rye English Muffins. Honestly, I don’t know why I didn’t try making these before. Fairly easy to make, and a great taste compared to the store made variety.
It was worth the wait to get back into the kitchen.

Rye English Muffins

Rye English Muffins

Ingredients

  • 250g white bread flour
  • 75g rye flour
  • 10g fresh yeast or a 7g package of instant yeast.
  • 7g salt
  • 15g sugar
  • 20g softened butter
  • 1 egg
  • 50ml warm water
  • 125ml milk
  • 20g cornmeal

Instructions

  1. Combine the yeast, water and 50g of white flour. Let this sit and bubble for about 30min.
  2. In a mixer, or by hand, combine the remaining ingredients except for the cornmeal. Mix and knead for about 10min. It should be a soft dough. Cover this, and let it rise for about 2 hours.
  3. After 2 hours, take the dough and divide into about 8 pieces. Shape these into balls, roll in the cornmeal and then lightly squish to form a patty. Remember these will be cooked, so they should be a bit thin (about 2cm thick). Let these rest for 30min.
  4. Using a heavy bottom pan (I used my cast iron pan), slowly heat up. Place the muffins on the pan and cook for about 7-8min per side. When fully cooked, place a wire rack and let cool. Then, enjoy!
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