Scandinavian Rye Muffins

Who’s up for rye bread muffins? These are for mini-muffins.

Scandinavian Rye Muffins

  • Servings: 24 small muffins
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
  • 1 1/2 teaspoons packed light brown sugar
  • 1 cup warm water (105-115°F)
  • 2/3 cup rye flour
  • 1 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons finely grated fresh orange zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon anise seeds
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon caraway seeds
  • 2 tablespoons unsalted butter, melted and cooled,
  • plus additional for greasing
  • 2 tablespoons molasses (not blackstrap)
  • Vegetable oil for greasing
  • 1 large egg, lightly beaten, for egg wash
  • 1/2 teaspoon flaky sea salt such as Maldon

Directions

Special equipment: an instant-read thermometer; 2 nonstick mini-muffin pans with 12 (1 3/4-inch-wide) muffin cups

In a large bowl, stir together yeast, brown sugar, and 1/4 cup warm water. Stir until the yeast is dissolved and let stand until foamy, about 15 minutes.

Whisk together rye flour, all-purpose flour, zest, salt, anise, cumin, and 1/2 teaspoon caraway.

Add the flour mixture, melted butter, molasses, remaining 3/4 cup warm water to the yeast mixture and beat at medium speed for 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour until combined. Add remaining 1/4 cup, plus 1 tablespoon, flour and beat to incorporate. Dough should be stick. Scrape down the sides and let rise in the bowl, covered in a warm place, until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 350°F. Butter muffin pans.

Stir down the dough and divide it evenly among the 24 muffin cups (about 1 rounded tablespoon per). You may like to periodically apply oil to the tablespoon to ease placement of the dough into the muffin cups.

Let the dough rest, uncovered, in a draft-free place at room temperature for 30 minutes.

Gently brush the muffin tops with  an egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.

Bake until muffins are puffed and a wooden toothpick comes out clean, 25 to 35 minutes. Turn muffins out on a rack to cool.

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