Heirloom Tomato Toasts on Sourdough Rye English Muffins
Bright, juicy heirloom tomatoes come to life on toasted homemade Sourdough Rye English Muffins, offering the perfect base for a creamy, basil whipped cream cheese. This delightful twist on toast combines the earthy richness of sourdough discard and the burst of summer flavors for a savory, satisfying bite!
Ingredients you’ll need:
- whipped cream cheese
- fresh basil
- heirloom tomatoes
- salt & black pepper
- all purpose flour, or bread flour
- organic rye flour
- instant yeast
- whole milk
- unsalted butter
what does rye flour taste like? is it healthier?
Rye flour has a slightly tangy, earthy flavor that is more complex than wheat flour. It tends to be a bit nutty, almost sour, making it a great addition to sourdough breads.
As for health benefits, rye flour is generally considered healthier than more white flours for a few reasons. It’s higher in fiber, which may help with digestion and keep you feeling full longer. Rye also has more minerals like iron, potassium, and magnesium, and its glycemic index is lower than that of wheat, meaning it causes a slower rise in blood sugar. So, while it’s not a “superfood,” it’s definitely a more nutritious option than refined flours!
How to Store Homemade English Muffins?
Allow the homemade English muffins to cool completely. Store in an airtight container on the counter, away from direct sunlight or heat, for up to 3-4 days. Store in the fridge an additional 1-2 days.
Cook breakfast with me!
Heirloom Tomato Toasts on Sourdough Rye English Muffins
Ingredients
For the Heirloom Tomato Toasts:
- 2 Heirloom Tomatoes sliced
- 8 oz. Whipped Cream Cheese
- 1/2 cup Fresh Basil
- Fresh Dill for garnishing
- Salt & Black Pepper
For the Sourdough Rye English Muffins:
- 1 tbsp. Granulated Cane Sugar
- 2 tsp. Instant Yeast or dried active yeast
- 1/4 cup Warm Water
- 1/3 cup Sourdough Discard or active sourdough starter
- 3/4 cup Whole Milk heated until warm to touch
- 2 tbsp. Melted Butter
- 3/4 cup Rye Flour
- 1 3/4 cups All Purpose Flour
- 1 tsp. Salt
Instructions
For the Sourdough Rye English Muffins:
- In a large bowl, combine the warm water, yeast, and sugar. Mix just to combine. Set aside for 5-10 minutes to let the yeast bloom.
- Add the warm milk, sourdough, melted butter, and salt to the mixture. Whisk well.
- Add the rye flour and all purpose flour, then mix until a shaggy dough. Transfer to a clean surface and knead until a smooth, pliable dough.
- Place in a greased bowl, cover with Saran Wrap, and place in a warm environment for 1-2 hours, until doubled in size.
- Divide the dough into 8 equal-sized pieces. Roll into tight balls.
- On a parchment paper lined baking pan, dust generously with cornmeal. Evenly divide the dough balls on the sheet pan. Press down to 3/4′ thick discs. Dust the tops with cornmeal.
- Cover loosely to rise 30 minutes to 1 hour.
- Preheat oven to to 300F.
- In a large skillet over medium heat, generously grease with butter.
- Working in two batches, cook for 2-3 minutes on each side, until golden brown. Transfer to the baking pan.
- Finish baking in the oven for 15-20 minutes, until firm to touch.
- Let cool at least 20 minutes before serving.
For the Heirloom Tomato Toasts:
- Slice the sourdough rye English muffins in half lengthwise. Drizzle with olive oil on a sheet pan then broil for 1-2 minutes, until toasted.
- In a large bowl, combine the whipped cream cheese and finely chopped basil. Whisk until well combined. Season with salt and black pepper to taste.
- Add a generous spread of the basil whipped cream cheese on top of each toasted half, then top with a slice of heirloom tomato.
- Season with flaky salt and more black pepper. Garnish with fresh dill to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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We enjoyed this!
Used fresh milled flour, both rye and a combination to make my own “all purpose”
Second time making my own English muffins. First time using rye flour. Not as crispy as store bought English muffins but guess that’s expected. Again, flavor combination very nice. Tomato and basil, can’t go wrong! Just wanting those nooks & crannies!