Rye Muffins
"A quick solution when you don't have time bake a full loaf of rye bread. The original recipe was found the on the internet, however I've made several modifications."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (54.5 g)
- Calories 122.9
- Total Fat - 3.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 17.7 mg
- Sodium - 29.2 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 1.4 g
- Sugars - 3.3 g
- Protein - 4.8 g
- Calcium - 30.2 mg
- Iron - 0.9 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together 1 cup of all purpose flour and the rest of the dry ingredients; rye flour, yeast, zest, brown sugar, salt, fennel and caraway seeds and set aside.
Step 2
In a KA mixing bowl combine the water, molasses and butter.
Step 3
Using the paddle attachment to your mixed stir in the flour mixture and beat until combined, approximately 2 minutes. Switch to the dough hook and stir in the remaining flour, 1/4 cup at a time, and knead until incorporated. The dough will be very sticky.
Step 4
Scrap down the sides of the bowl with a rubber spatula and cover tightly with plastic wrap. Place in a warm draft free area and allow to rise until doubled in size, approximately 1 1/2 hours.
Step 5
Stir down the dough (too sticky to punch down). Using a greased 1/4 cup mixing cup, divide the dough evenly about 12 greased muffin cups.
Step 6
Let dough rise, uncovered for 30 minutes. Gently brush tops with the egg wash solution and sprinkle sea salt and caraway seeds on top.
Step 7
Bake 350 degrees for approximately 20 minutes, or until puffed and toothpick into the center comes out clean. Turn out on to cooling rack. Serve warm or at room temperature.
Tips
No special items needed.
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