Whole Wheat Crumpets
User Reviews
5
Whole Wheat Crumpets
Description
This recipe combines whole wheat flour with yeast dissolved in warm milk and sugar, creating a bubbly dough that is kneaded or beaten until thick. After the first rise where the dough doubles, baking soda dissolved in warm water is mixed in, and the batter rests again. The resting periods allow the yeast and baking soda to create gas bubbles, giving the crumpets their distinctive holes and light texture. The batter is thick yet pourable.
When cooked on a griddle or skillet, the crumpets brown lightly on the bottom, forming a thin crisp base with a spongy top full of small holes that absorb melted butter or jam exceptionally well. The use of whole wheat flour imparts a hearty flavor and slight nuttiness compared with white flour recipes, making them a wholesome choice for breakfast or tea-time.
Ingredients
- 2 cups whole wheat flour or spelt flour
- 1 teaspoon salt
- 1 cup milk warm (not hot
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar or honey
- 1 cup water warm
- 1 teaspoon baking soda
Instructions
- In a small bowl dissolve the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. Be sure the milk isn't too hot or it will kill the yeast.
- Combine the flour and salt in a large mixing bowl or the bowl of a stand mixer.Add the liquid to the flour mixture.If using a stand mixer attach the paddle attachment.Stir/knead for several minutes until a thick dough forms. If you're using a stand mixer beat the mixture for about 3 minutes until a thick dough forms.Cover the bowl loosely with plastic wrap and set it in a warm place to rise for up to two hours (it should nearly double in size).
- Dissolve the baking soda in the warm water and add it to the risen dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that’s okay; any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for45-60 minutes. The mixture should be nice and bubbly and frothy when you stir it.
- Prepare the crumpet rings:Generously oil the inside rims of the crumpet rings. Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). Place the rings in the skillet.Heat the pan and rings over medium heat. Once the rings are hot, pour the batter into each ring until it’s slightly more than half full.Cooking time will vary depending on your stovetop and the frying pan you're using but these will cook for approximately 8-15 minutes. Be sure to keep an eye on them to ensure they don’t burn on the bottom. If they start darkening too fast on the bottom lower the temperature.The batter will begin to rise and bubble on top. The sides will start cooking first and gradually move to the center. You will likely need to reduce the heat around halfway into the cooking process to allow the center of the crumpet to cook through without the bottom burning. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done and you can remove the rings.
- Enjoy hot off the griddle slathered with some butter and jam.These can also be stored in a ziplock bag or airtight container (they also freeze well) and then heated up by toasting them in the toaster.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1crumpet | |
| Calories | 111kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 353mg | 15% |
| Potassium | 152mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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