Directions:
- 1. Measure out your yeast and set aside. Combine the flours and salt in a large bowl.
- 2. Mix together the flours with a fork or whisk, then remove 1 tbsp of the mixture. Add the bicarb/baking soda to the remaining flour and whisk through.
- 3. Add this to the yeast, add the 1/2 tsp of sugar and 125mL (half) of the warm water, then whisk together with a fork to break up any clumps. Leave this mixture to ?blossom?.
- 4. Once the yeast mixture has blossomed, add the remaining warm water and warm milk to the bowl, give it a quick stir to pick up any flour that has sunk to the bottom of the bowl, then add the liquid to the flour mixture.
- 5. Using a fork, mix together the liquid and flours till it begins to come together. After this point, you will need to use your hand to give the dough a thorough kneading in the bowl - it can be a bit difficult as this is an extremely sticky dough.
- 6. Once the dough has been thoroughly kneaded, cover with a damp kitchen tea-towel and leave in a warm part of the kitchen to rise for 1 hr, or place in the fridge to let it rise overnight.
- 7. Once the dough has doubled in volume, use the oil to grease down your cleaned kitchen bench top and pull the dough onto it. Either roll (if you use a rolling pin then it will also need to be liberally oiled) or pat the dough into a rough rectangular shape, then fold and turn 90 degrees and repeat. Do this one more time.
- 8. Not pictured in the below - after the final turn and fold, lift the dough and sprinkle your bench top liberally with corn meal/polenta, then place the dough down and also cover the top of the dough with corn meal. Using a scone cutter, cut out 10-12 muffins.
- Alternately, you can divide the dough into 12 balls yourself, but I prefer the shapes and uniformity that the scone cutter gives. Bear in mind that I am a lunatic who measures out her cupcake batter so that each cupcake liner has the same amount of batter down to the gram!
- (The reason it isn?t pictured here is because I was seeing if just oiled surfaces would work. They don?t. Sticky sticky STICKY dough!)
- 9. Dust a large tray liberally with some corn meal, and also pour some into a shallow dish. Carefully transfer each muffin to the dish to make sure it is well coated with corn meal, before transferring to the tray.
- 10. Cover the muffins with cling wrap / plastic wrap, and allow to rest for 30 minutes. Heat a heavy frying pan over low-medium heat, give it a spray of cooking spray, then place 3-4 muffins in the pan (allowing room for them to expand). Cook for about 10 minutes each side, or till each side turns golden brown.
- Once each muffin is cooked, transfer them into a pouch made from a clean kitchen tea-towel and rest for 15 minutes. Once rested, they can be split and enjoyed however you wish!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1717.61 Kcal (7191 kJ) | ||
| Calories from fat | 100.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 17% | |
|---|---|---|---|
| Sodium | 3672.99mg | 153% | |
| Potassium | 727.11mg | 15% | |
| Total Carbs | 342.47g | 114% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 12.16g | 49% | |
| Protein | 57.78g | 116% | |
| Iron | 15.2mg | 84% | |
| Calcium | 202mg | 20% | |
| Amount Per 100 g | |||
| Calories | 202.39 Kcal (847 kJ) | ||
| Calories from fat | 11.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 17% | |
|---|---|---|---|
| Sodium | 432.8mg | 153% | |
| Potassium | 85.68mg | 15% | |
| Total Carbs | 40.35g | 114% | |
| Sugars | 0.9g | 31% | |
| Dietary Fiber | 1.43g | 49% | |
| Protein | 6.81g | 116% | |
| Iron | 1.8mg | 84% | |
| Calcium | 23.8mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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