Whole wheat English muffins with red Kampot pepper

Ingredients

  • 200 g plain flour
  • 130 g whole wheat flour
  • 240 ml milk
  • 40 g butter
  • 40 g water
  • 23 g yeast
  • 5 g (1 teaspoon) sugar
  • 5 g (1 teaspoon) salt
  • 50 g buckwheat

What can you fill the muffin with?

  • happy egg
  • avocado
  • cherry tomatoes
  • lime
  • salt
  • red Kampot pepper
  • sprouts (e.g. alfalfa, mung bean sprouts, bean and lentil sprouts)

Procedure

1. Crumble fresh yeast into a larger pot, add a teaspoon of sugar and stir with a fork until it becomes a liquid mash.

2. Pour in half of the lukewarm milk (max. 40 °C), which you warm up in the microwave or in a pot. Take a tablespoon from the measured amount of plain flour and stir it into the milk. 

3. Dust the surface of the milk with another tablespoon of flour, cover the cup with a clean cloth, and leave it in a warm place (preferably again in an oven preheated to max. 40 °C) to let the yeast rise. This will take about 15 minutes.

4. Meanwhile, while the yeast is rising, weigh into a mixing bowl (or you can of course knead the dough by hand) the remaining plain flour, whole wheat flour, salt, water, pour in the rest of the milk, and finally add the risen yeast. Mix everything together. Take your time, the dough must be smooth and well kneaded. Don’t be alarmed if it’s sticky. Cover the dough with a clean cloth and let it rise for at least 30 minutes in an oven heated to max. 40 °C . 

5. Then place it on a floured work surface and knead it into a smooth ball. You can help yourself with a little more plain flour if needed. Divide the ball into two halves. Set one half aside and roll out the other into a flat cake about 2 to 3 cm high.

6. Then, using a glass, cup, or for example a round Christmas cookie cutter, cut circles about 8 cm in diameter from the flat cake. Spread buckwheat evenly on 2 baking trays. Then place the cut circles buckwheat side down on the trays, spaced sufficiently apart. From the dough scraps, make another ball, roll it out again and cut out more circles. Don’t throw away any dough.

7. Continue the same with the second half of the dough that was set aside. Cover the trays with a clean cloth and place them in an oven heated to max. 40 °C for 30 minutes to rise. Then heat a non-stick pan (on our induction I set level 7 out of 10).

8. Take one tray out of the oven and carefully transfer the cut circles buckwheat side down onto the pan using a spatula. Fry until golden brown, then flip and fry the other side until golden as well. Let the finished muffins cool on a wire rack.

9. Meanwhile, wash the salad, tomatoes, and cut the avocado.

10. Prepare a fried egg in the pan, season it with salt and pepper. For the eggs, we highly recommend red Kampot pepper.

11. Cut the muffin in half and toast it dry or with a little butter on both sides. 

12. Layer salad, tomatoes, salted and peppered avocado drizzled with lime juice into the muffin, top with the egg and a bit of sprouts.

 

Enjoy your meal!

Author: lubojatzky_couple

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