Total time: 12 hours to let the pre-dough get active. Then another 6 hours to let the dough rise and baking the muffins. Makes 12 muffins.
- 90 g (3.2 oz) rye starter
- 362 g (12.8 oz, not fluid!) filtered water
- 235 g (8.3 oz) bread flour
- 1 tbsp sea salt
- 2 tbsp honey
- 0.5 tbsp anise seeds
- 0.5 cup sunflower seeds
- 215 g (7.6 oz) whole wheat flour
- 145 g (5.1 oz) bread flour
Plump and poofy – so cute! But don’t let the baking cups fool you.
Mix starter, water and flour in a bowl. Cover with plastic wrap and let sit in room temperature for 12 hours, until the pre-dough is active and bubbly.
Add sea salt, honey, anise seeds, sunflower seeds, whole wheat flour and bread flour until you have a firm dough. Let the dough rise in the bowl, covered with a kitchen towel, for 3 hours. Take out the dough on a floured surface and divide it in 12 pieces. Roll each piece to a round ball, roll them in wheat germ, and put in a greased oven tray (you don’t want to use baking cups like I did – they will stick to the bread). Let the muffins rise for 2-3 hours.
One of the better sourdough rolls I’ve ever made. Love the sunflower seed/anise combination.
Dinner rolls perhaps?
Preheat the oven to 500°F. Brush the muffins with eggwash and sprinkle sesame seeds on top. Spray some water on the bottom of the oven and bake the muffins for about 10 minutes at 500°F. Lower the temperature to 390°F and bake another 10 minutes, until the muffins are golden brown and sound hollow when you knock on the bottom.
Remove from the muffin pan and let cool on a rack.
Too bad that the baking cups didn’t work. I really liked them.
This post has been submitted to YeastSpotting.