Scandinavian Rye Muffins

 By: The Food Hunter

These mini muffins are similar to the classic Swedish rye bread known as Limpa bread. The muffins are sweetened with both brown sugar and molasses and include hints of orange and anise. They are delightful spread with butter.

Traditionally these muffins would include caraway, anise and cumin seeds, however I prefer them as written below. To make them more authentic add a 1/4 teaspoon of each of the seeds to the recipe. This makes 24 mini-muffins and can easily be doubled. 

The dough can be made a day in advance and chilled in the refrigerator. Cold dough should be taken out 1 hour in advance of rolling. 

 

Scandinavian Rye Muffins

1½ teaspoons active dry yeast

1½ teaspoons packed light brown sugar

1 cup warm water (105-115°F)

⅔ cup rye flour

1¾ cups plus 1 tablespoon all-purpose flour

1½ teaspoons finely grated fresh orange zest

¾ teaspoon salt

¼ teaspoon anise extract

1/4 teaspoon vanilla extract

2 tablespoons unsalted butter, melted and cooled, plus additional for greasing

2 tablespoons molasses (not blackstrap)

 

Step 1

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.

Step 2

Whisk together rye flour, 1 cup all-purpose flour, zest, salt. Add flour mixture along with melted butter, molasses, extracts, 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, covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours. 

If planning to bake the next day place covered dough in refrigerator.

Step 3

Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.

Step 4

Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.

Step 5

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.