I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins get a good rise and come out with a soft, even and well structured crumb. So if you’re looking for English muffin recipe ideas with a twist, these buckwheat English muffins are an easy and tasty way to start.
Buckwheat English Muffins Recipe
Prepare the dough on the evening before you’d like to serve the muffins for breakfast. You can keep the dough in the fridge overnight. Take the muffin dough out of the fridge an hour before you need it and – one hour later – you can sit down to enjoy your beautifully flavoursome buckwheat flour English muffins.
Buckwheat flour muffins ingredients
350g strong white bread flour
150g buckwheat flour
7g dried yeast
How to make buckwheat English muffins
Day 1 – evening
Combine all ingredients and form a dough.
Place in a bowl, cover with a lid and leave to rise for 30 minutes.
Punch down the dough in the bowl, cover with the lid again and place in the fridge overnight.
Day 2 – morning
Take the dough out of the fridge and leave to warm up to room temperature for about an hour.
Turn the dough out onto your work surface and roll out to about 2 cm thick.
Cut out six muffins with a straight-sided cutter, 9cm in diameter.
Lightly dust part of your work surface with fine semolina.
Place the muffins on the semolina layer, ensure you keep some space between them as they will expand slightly.
Turn the muffins once to ensure both the top and bottom are covered in semolina.
Cover with a tea towel and leave to prove for 30 minutes.
Preheat a heavy-based frying pan on the hob at a very low heat. Place the muffins on the hot frying pan plate and cover the pan with a lid, to capture the heat.
Toast the muffins for approximately 5-10 minutes (keep an eye out to prevent burning), then flip over and griddle for another 5-10 minutes on the other side. I use a thermometer to ensure the inside temperature of the dough has reached 94°C which means the muffins are fully baked through.
My standard mid-week breakfast consists of porridge (in the winter), granola (in the summer) and a slice of bread with butter and honey or jam. Saffron bread and a plain old-fashioned milk loaf work well as breakfast breads and so do fruit and nut breads. This dried apricot bread with walnuts – baked in honour of this month’s #BreadBakers theme ‘stone fruit’ hosted by The Schizo Chef – is amazing for breakfast and sets you up for a nutrient-rich start into your day. It also works well with soft cheeses if you are, like me, a regular after-work, pre-dinner snacker.
Dried apricot bread recipe with walnuts
Over the years, I have tried and tested quite a few variations of this dried apricot bread, using different types of nuts and seeds. The apricot, walnut and pumpkin seed combination gets my vote, but feel free to experiment with other nuts and seeds to create your own favourite dried apricot bread combination.
Dried apricot bread ingredients
300g strong white flour
100g wholemeal flour
100g dark rye flour
5g dried yeast
150g whole milk, at room temperature
150g water, tepid
100g dried apricots (unsulphured and organic are best), chopped into 0.5cm dice
50g walnut halves, chopped into quarters
50g pumpkin seeds
2 tbsp oat or rye flakes
How to bake dried apricot and walnut bread
For the sponge, combine 100g strong white flour, 150g milk and 5g yeast in a medium bowl. Cover and keep at room temperature for approx. two hours until bubbly.
Toast the pumpkin seeds.
Place the apricot pieces into a large bowl and add 150g water. Cover and leave to stand at room temperature for approx. two hours until the apricot pieces have softened and soaked.
Put the apricot and water mixture through a sieve and keep the water.
In a large bowl, combine the bubbly sponge, the remaining flours (250g strong white and 150g dark rye) and salt.
Add 150g water (use the apricot water as part of this).
Prepare the dough and knead for about 10 minutes.
Add the soaked apricot pieces, the walnuts and pumpkin seeds and work into the dough until evenly distributed.
Place the dough back into the bowl, cover and leave to rest for about an hour or so.
Lightly oil a 30cm baking tin.
Punch down the dough and shape into an oblong to fit into the baking tin. It will fill roughly half of the tin. Make sure the dough is evenly filled into the tin.
Sprinkle with oats or rye flakes.
Cover with a polythene bag and set aside to proof.
After a few hours, once roughly doubled in size, it’s ready to be baked. Make sure to preheat the oven in time.
Bake for 10 minutes at 240°C, then for a further 40 minutes at 200°C.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.