* Exported from MasterCook *
Muffins, Scandinavian Rye
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 tsps active dry yeast -- (1/4-oz kg)
1 1/2 tsps packed light brown sugar
1 cup warm water -- (105-115F)
2/3 cup rye flour
1 3/4 cups all-purpose flour
1 1/2 tsp finely grated fresh orange zest
3/4 tsp salt
1/4 tsp anise seed
1/4 tsp ground cumin
3/4 tsp caraway seeds
2 tbsps unsalted butter -- melted and cooled, plus
additional for greasing
2 tbsps molasses -- not blackstrap
vegetable oil -- for greasing
1 large eggs -- lightly beaten, for egg wash
1/2 tsp sea salt flakes -- such as Maldon
Lightly spiced and flavored with caraway seeds and crystals of sea
salt, these yeast-bread muffins are satisfying without being heavy.
Stir together yeast, brown sugar, and 1/4 cup warm water in a large
bowl until yeast is dissolved. Let stand until foamy, about 15
minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise
seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along
with melted butter, molasses, and remaining 3/4 cup warm water to
yeast mixture and beat with an electric mixer at medium speed 5
minutes. Reduce speed to low and add 1/2 cup all-purpose flour,
beating until combined. Add remaining 1/4 cup plus 1 tablespoon
all-purpose flour and beat until incorporated. (Dough will be very
sticky.) Scrape down dough from side of bowl with a rubber spatula
and let rise, bowl covered tightly with plastic wrap, in a draft-free
place at warm room temperature until doubled in bulk, about 1 1/2 hours.
Put oven rack in middle position and preheat oven to 350F. Butter muffin pans.
Stir down dough (it will be too sticky to punch down). Divide dough
evenly among 24 muffin cups, about a rounded tablespoon per cup.
(Grease tablespoon with oil as necessary to prevent sticking.) Let
dough rest, uncovered, in a draft-free place at warm room temperature
30 minutes. Gently brush tops of muffins with some of egg wash, then
sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
Bake until muffins are puffed and a wooden pick or skewer inserted
into center comes out clean, 25 to 35 minutes. Turn out muffins onto
a rack and cool to warm or room temperature
Cooks' notes:
Dough can be made (but not allowed to rise) 1 day ahead and chilled,
bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan
as directed and let rise 1 hour, then proceed with recipe.
Muffins can be made 2 days ahead and cooled completely, uncovered,
then kept in an airtight container at room temperature.
Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a
baking sheet in a preheated 350F oven until muffins are heated
through, 8 to 10 minutes for frozen.
Source:
"GOURMET SEPTEMBER 2006"
S(Internet Address):
http://www.yummly.com/recipe/Scandinavian-Rye-Muffins-Epicurious
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Per Serving (excluding unknown items): 62 Calories; 1g Fat (19.5%
calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary
Fiber; 11mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0308