Hi there its ME....briefly on Spelt - Sunday 16th February 2014.

I have been eating my new Spelt bread all week and I've noticed only the slightest suggestion of usual side-effects from eating a wheat product - great!.

Yesterday, I decided to make a batch of Spelt muffins using Elizabeth David's recipe for English Muffins 1973 on Page 353 to 355 from her brilliant book - "English Breads and Yeast Cookery" ISBN 07139 1026 7.  Her recipe states a strong plain flour so I just substituted  Spelt flour from Wessex Mill of Wantage, Oxfordshire www.wessexmill.co.uk/‎-

Elizabeth David's books and recipes are very well documented and therefore easy to follow and I always get good results from cooking with her.

The dear SO imagined that muffins cooked very easily and quickly and had no idea that English muffins were a yeasted batter product, requiring two proving times and slow, top-of-stove griddling.  They are really very easy but the process is a bit lengthy, as with most yeast foods but very well worth the effort.  If you can arrange to cook other items whilst your muffins are cooking, that's good, and

Cooking my muffins

the generated warmth will assist with the proving of the batter.

I cooked spicy chicken fillets and my potato kale cakes which we ate for supper with the warm muffins.

2nd Proving of muffins

Cooking my crumpets

Crumpets cooling down

Daisy