Whole Wheat Crumpets with Freshly Milled Flour
Perfect for soaking up your favorite sweet or savory toppings, these whole wheat crumpets boast a soft, airy crumb and a bubbly top, with the wholesome flavor and texture of freshly milled wheat.
Servings: 10 crumpets
Equipment
Ingredients
- 2 cups whole wheat flour 280 grams
- ½ teaspoon salt 2.5 grams
- 2 ¼ teaspoons instant yeast 7 grams
- 1 teaspoon cane sugar 4 grams
- ½ teaspoon baking soda 3 grams
- 2 cups warm water 472 grams
Instructions
- Add the dry ingredients (flour, salt, yeast, sugar, and baking soda) to the bowl of a stand mixer and mix. Add the warm water and mix for two minutes. Cover the bowl and let it sit at room temperature for 30 minutes to one hour, until bubbly and about doubled in size.
- Place greased crumpet rings on a non-stick pan and heat to medium or medium-high heat. Brush a little butter into the pan, particularly beneath each ring mold.
- Pour about ¼ to ½ cup of batter into each ring mold, filling them about halfway.
- Cook on the first side for about 1-1½ minutes, then reduce the heat to medium-low and cook for 3-4 minutes. Remove the rings, flip, and cook the second side for about 30 seconds to 1 minute. Transfer to a wire rack to cool for a few minutes before serving.
Notes
Watch the heat closely while cooking. Starting with higher heat brings those bubbles to the top, but the bottom of the crumpet can easily burn if the heat stays too high for too long.
Grease the ring molds well so they don't stick to the crumpets.
Cooking crumpets may take a few tries to get the heat and timing just right. You know your stovetop best, so aim for starting at a nicely hot preheated pan, add your batter to the rings, cook for a few minutes, then reduce the temperature to finish cooking them slowly.
Lightly toasting the crumpets when serving adds a delicious crispness to the outside while the crumb stays pillowy soft.
Double the recipe and freeze a batch for later. They are so freezer-friendly!
If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly - some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Nutrition
Serving: 1crumpet | Calories: 92kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 175mg | Potassium: 113mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg