Rye And Cornmeal Muffins With Caraway Food

RYE AND CORNMEAL MUFFINS WITH CARAWAY

Steps:

• Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
• Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
• In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
• Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

SCANDINAVIAN RYE MUFFINS

Steps:

• 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 350°F 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.

SWEDISH RYE MUFFINS WITH CARAWAY BUTTER

Steps:

• 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 white flour, zest, salt, anise seeds, cumin, and 1/2 teas. 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 white flour, beating until combined.
• Add remaining 1/4 cup plus 1 tablespoons white 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 350°F
• 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 inserted into center comes out clean, 25 to 35 minutes.
• Turn out muffins onto a rack and cool to warm or room temperature.
• Serve with Caraway Butter or as suggested in description.

CARAWAY RYE

Steps:

• Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
• Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
• Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
• Preheat the oven to 375, and let the bread rise until it is almost doubled.
• Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
• Spritz with water and place in the hot oven.
• Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
• * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.