SCANDINAVIAN RYE MUFFINS
Make and share this Scandinavian Rye Muffins recipe from Food.com.
Provided by Boo Chef in West Te
Categories For Large Groups
Time 4h25m
Yield 24 small muffins, 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 61.9, Fat 1.3, SaturatedFat 0.7, Cholesterol 11.4, Sodium 125.5, Carbohydrate 10.9, Fiber 0.8, Sugar 1.3, Protein 1.6
SCANDINAVIAN RYE MUFFINS
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Categories Spring Rye Muffin Bread Spice Caraway Orange Anise Cumin Molasses Peanut Free Soy Free Vegetarian Easter
Yield Makes 24 small muffins
Number Of Ingredients 17
Steps:
- Stir together yeast, brown sugar, and ¼ 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 ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ 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 1½ 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 ¼ 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 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.
RYE OAT MUFFINS WITH CRANBERRIES
These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.
Provided by WizzyTheStick
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
- In another bowl blend eggs, milk and oil.
- Add the cranberries to the egg mixture.
- Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
- Fill 12 non stick muffin pans 2/3 full with batter.
- Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.
Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5
RYE AND CORNMEAL MUFFINS WITH CARAWAY
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
SWEDISH RYE BREAD
Steps:
- Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
- In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
- Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.
QUICK SWEDISH RYE BREAD
This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).
Provided by Dreamer in Ontario
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
- In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
- In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
- Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
- Stir vigorously for several minutes.
- Divide dough evenly among prepared pans, smoothing tops with wet spatula.
- Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
- Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
- Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
Nutrition Facts : Calories 76.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.5, Sodium 317.5, Carbohydrate 15.1, Fiber 1.3, Sugar 3, Protein 2.2
CARAWAY CHEESE MUFFINS
Steps:
- Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.
SWEDISH LINGONBERRY MUFFINS
Lingonberries are popular throughout Scandinavia, served fresh, baked in delicious fruit breads, or enjoyed in sparkling jams and jellies. Try these muffins with the traditional smorgasbord or as a special accompaniment to any meal. From The Joy of Muffins.
Provided by lazyme
Categories Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients.
- If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
- Mix flour, baking powder and salt in a large bowl.
- Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients.
- Stir lightly and quickly fold in berries.
- Batter will be lumpy.
- Fill muffin cups three-fourths full and bake until tester comes out clean.
- Bake at 400 to 425 degrees 20 to 25 minutes.
Nutrition Facts : Calories 124.5, Fat 3.3, SaturatedFat 1.8, Cholesterol 23.4, Sodium 220.9, Carbohydrate 20.3, Fiber 0.6, Sugar 3.2, Protein 3.4
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