Scandinavian Rye Muffins Recipes

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.

SCANDINAVIAN RYE MUFFINS

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.

VöRTBRöD (SWEDISH "WORT" BREAD)

Steps:

• Place the rye flour into a large heat proof bowl.
• Pour the boiling water over the flour and stir until all of the flour is incorporated.
• Cover the bowl with plastic wrap and let rest overnight, and up to 24 hours.
• Warm the beer until it reaches about 90 to 95 degrees F.
• In a small bowl, add 35 grams of the beer. Sprinkle the instant yeast over the beer and let the mixture sit for 5 minutes, until creamy.
• Add the butter to the pan with the rest of the beer and heat until the butter begins to melt. Remove from the heat and stir until the butter fully melts.
• Add half of the beer/butter mixture to the scalded rye and mix with your hands.
• Add the all purpose flour, orange zest, spices, and the yeast mixture. Slowly add the rest of the beer mixture and continue to mix with your hands until you have a smooth sponge.
• Cover and let rise until doubled in volume, about an hour.
• Add the flour, salt, and syrup to the sponge, and mix with your hands to incorporate everything. Continue to work the flour into the sponge with your hands. Use a dough scraper to help scrape the sides of the bowl to incorporate the ingredients into the center of the dough. This process should take about 3 minutes.
• Turn the dough out onto your work surface. Begin gently stretching the dough over itself and then flipping it over on your counter. Repeat this process for about about 5 minutes. The dough should become a little more cohesive.
• With floured hands, form the dough into a ball and add it back into the bowl, cover, and let rest for 30 minutes.
• Turn the dough out onto your work surface and press it into a flat circle, and then form it into a ball again. Place the ball back into the bowl, cover, and let rise again for 30 to 40 minutes.
• Heat the oven to 480 degrees F with a baking stone on the middle rack, and a steam pan on the lowest rack.
• Dust your work surface with flour and turn the dough out with the smooth side down. Divide the dough with a bench knife into two pieces. Form each piece into a ball, and let rest, covered, for 10 minutes.
• Flatten and roll each piece of dough into an oblong cylinder, trying to keep a uniform width from end to end. Place the dough onto a floured tea towel or couche, cover, and let rise until doubled, 30 to 45 minutes.
• Place the loaves onto a parchment lined baking peel and slash the tops widthwise about 4 to 5 times.
• Bring two cups of water to a boil and carefully add it to the steam pan (cover the oven window with a dish towel while you are pouring the water to protect it, then remove the towel) and close the oven door.
• Slide the loaves, parchment and all, onto the baking stone.
• Bake the loaves for 5 minutes, and then lower the temperature to 375 degrees F.
• Bake the loaves for 25 to 35 minutes, until the loaves reach an interior temperature of about 200 degrees F.
• Wrap the finished loaves in tea towels to cool completely on a wire rack.

SWEDISH LIMPA (RYE BREAD)

Steps:

• In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
• Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
• In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
• Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
• Preheat oven to 350 degrees F.
• Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

SCANDINAVIAN RYE BREAD (BREAD MACHINE)

Steps:

• *Note-use a food mill to grind the seasonings, for a smoother flavor and texture.
• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.