Buckwheat muffins

Buckwheat muffins

More Dan Lepard from the essential book The Handmade Loaf. Some proper teatime muffins. It’s crazy I feel I have to refer to these as “English muffins”, as I’m English and was eating these long before US-style muffins invaded Britain.

Muffins are like yeasted buns, but are cooked on a griddle or hotplate. Alongside crumpets, muffins are wonderful teatime fare, especially when slathered with butter and jam or honey.

Dan L has added toasted buckwheat to this recipe, which adds a nice depth of flavour. Though not a crunch, as he uses 75g of buckwheat, toasted, and then soaked in 100g boiling water and 2 T of cider vinegar, which soften the seeds (they’re not grains, folks).

Make the dough by adding 1 t fine sea salt to 350g strong white flour.
Add 3/4 t fresh yeast to 200g water (at 20c), then add the soaked buckwheat.

Pour the yeasty, buckwheat liquid into the flour, and mix to a soft dough with 25g melted butter.

Give the dough two more short kneads at 10 minute intervals, forming into a ball and putting in a covered bowl in between. Then leave for an hour in the covered bowl.

On a lightly floured work surface, roll out the dough to about 2cm thick, and cut out rounds with an 8 or 10cm cutter (Dan L says the latter, I used the former and it finished result seemed a suitable size).

Rest the muffins on a floured baking sheet, covered, for another 45 mins.

Preheat a heavy pan or flat griddle over a low-medium heat. Dust each muffin with a little extra flour, then griddle them over a medium heat for about 5-7 minutes each side. Serve warm, or cool, then split and toast.

We had them for afternoon tea along with some rather cute biscuits.

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