Wholemeal spelt English muffins

Place the spelt flour and salt into a bowl and mix to combine evenly

Dissolve the honey in 50ml of hot water, then top up with 350ml of lukewarm water and stir in the yeast. Stir into the flour and mix for about 3 minutes by hand or use a stand mixer with a dough hook, which would take around 2 minutes. You want to mix the dough for as short a time as possible, while still incorporating all the ingredients properly. Spelt flour has a more delicate gluten structure and can be easily over-mixed, resulting in a crumbly texture rather than a springy, spongy one

Shape the dough into a ball, transfer to an oiled bowl and leave to rise for 45mins. By this time the dough should have increased in volume by 50–75% and feel light and springy to the touch

Dust your work surface with the semolina and flour mix. Carefully turn your dough out onto the surface and lightly cover the top with more of the flour mixture. Gently roll the dough out until roughly 2cm thick

Use an 8cm cookie cutter to cut out the muffins. You should be left with 8 in total. You can use the leftover dough, too – just shape it into a ball, leave to rest for 30 minutess and repeat the above step. Only do this once though, as after that the yeast will become exhausted and your muffins will not rise

Dust some parchment paper with the semolina and flour mixture. Place the muffins on top and leave to rise for 30 minutes. In the meantime, grease a skillet or heavy-based frying pan with butter or vegetable oil

Once the muffins have completed their final prove, place the skillet over a high heat until the oil is hot but not smoking. Add your muffins 3 or 4 at a time (you want some space between them as they will grow as they cook) then turn the heat down to low. Cook on each side for roughly 6 minutes until golden

Serve immediately or transfer to a wire rack and leave to cool. Once cooled, slice in half, toast and serve with plenty of butter