Inspired by these rye savory muffins from Epicurious, this sourdough rye muffins Recipe adds a dimension of flavor to a simple savory muffin. If you bake with sourdough, you know that there’s nothing like the beauty of its the fermentation process, or the depth of its the flavor. The natural speed of wild yeast fermentation and the long rising time make you feel like the world is going to a sustainable pace again. It’s a mindfulness exercise, which we all need this year. To convert any bread recipe to sourdough you can use this simple method suggested by Clotilde @ Chocolate and Zucchini, and follow our measurements in grams, which is always best when you bake with sourdoughs
1 hour, 20 minutes
- 100 g rye flour
- 220 g white flour
- 30 g of light brown sugar
- 3/4 tsp anise seeds (or fennel seeds)
- 3/4 teaspoon caraway seeds (or fennel seeds)
- 1/4 tsp ground cumin
- 1 1/2 teaspoons finely grated fresh orange zest (optional)
- 25 g butter
- 50 g molasses
- 150 g warm water (75°F)
- 100g sourdough starter (100% hydration)
- 4 g salt
- 1 egg (lightly beaten for egg wash)
- 1/2 teaspoon flaky sea salt (to garnish)
- Vegetable oil for greasing
- Mix the rye and white flour in a small bowl. Mix warm water and sourdough in a medium bowl, add all the other ingredients except for salt and egg (you’ll need that only when you are ready to bake) and start incorporating the flour, 1/4 cup at a time and make sure not to leave dry spots. Let rest the dough for about 30 minutes, then incorporate the salt and mix well with your hands. If the dough is not too sticky, try to knead it a couple of times on a lightly floured surface. Make a ball and let it rise in a bowl for 2 1/2 hours. During the rising process, stretch and fold the dough two or three times (this will make the dough more elastic). If you don’t know how to stretch and fold, watch the video attached to this recipe.
- Transfer the dough on a lightly floured surface and evenly divide the dough in 12 pieces. Place the each small balls in a muffin pan lightly greased. Cover with plastic or wrap in a tightly closed plastic bag and let proof the balls until doubled in size, which should take between 1 1/2 and 2 1/2 hours, depending on many factors, including the temperature of your kitchen and the activity of your sourdough. To retard the second rise, place the pan in the fridge after 1 hour, for up to 24 hours. Can be baked straight out of the fridge.
- When you are ready to bake, brush a small amount of egg on each muffin, top with some more seeds and salt flakes and bake in a preheated oven at 350°F, in the middle rack for 20-35 minutes, until they reach an internal temperature of 190-200°F or a toothpick come out clean from the muffin. Serve the muffins when still warm.
Let us know if you try this sourdough rye muffins recipe and share photos in the comments!