Freshly made crumpets are a real treat. With the addition of organic sprouted rye flour they are a little nuttier and even a little healthier too. The yeast and baking soda not only make the crumpets light and fluffy, but they also give the crumpets their little holes, which are perfect for soaking up copious amounts of butter and honey.
Crumpets
1 cup of warm milk
1 teaspoon sugar (SUGSP)
1 tablespoon of dried yeast (YEASTFSU)
1 ¼ cup of all-purpose flour (FLOSC)
¼ cup of organic sprouted rye flour (RYEFSO)
1 teaspoon salt (SALTI3)
2 tablespoons of water
½ teaspoon baking soda (BAKES1)
To serve
Honey Comb (HONEYCC)
Butter (BUTS)
Whisk together milk, sugar and yeast and leave to rest for 5 minutes, or until it begins to bubble.
Add the flour and salt and mix vigorously for 4 minutes. This can be done by hand or with a mixer.
Cover the dough with a tea towel and leave to rise for 1 hour. In this time the batter should double in size.
Mix together water and baking soda, and then add this mixture to the batter. Leave for a further 30 minutes.
Heat up a large frying pan over a low heat. Add a little butter and a little oil.
For each crumpet place two tablespoons of batter in the pan. Cook until the bottoms are deep golden brown and bubbles have formed on the top. After about 8 minutes finish off under the grill in your oven, or simply flip over for a minute to ensure the top is cooked.
Keep warm until you have cooked all of the crumpets and then serve with lashings of butter and honey comb.
Ingredients you can buy here:
Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
---|---|---|---|---|---|
SUGSP | Sugar white a1 stand up pouch | $0.00 | |||
YEASTFSU | Yeast instant dry with added improver (2 in 1 ) | $0.00 | |||
FLOSC | Flour standard champion | $0.00 | |||
RYEFSO | Sprouted rye flour organic | $0.00 | |||
SALTI3 | Salt fine | $0.00 | |||
bakes1 | Baking soda | $0.00 | |||
HONEYCC | RESTRICTED PRODUCT | $0.00 | |||
BUTS | Butter salted rolling meadow / alpine **Chilled** | $0.00 |