Rye Muffins

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.