Sunflower anise sourdough muffins |

Sunflower anise muffins

Sunflower anise sourdough muffins |

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.

Sunflower anise sourdough muffins | Ingredients
Day 1

  • 90 g (3.2 oz) rye starter
  • 362 g (12.8 oz, not fluid!) filtered water
  • 235 g (8.3 oz) bread flour

Day 2

  • 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

wheat germ
1 egg
sesame seeds

Sunflower anise sourdough muffins |
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.

Sunflower anise sourdough muffins |
One of the better sourdough rolls I’ve ever made. Love the sunflower seed/anise combination.

Sunflower anise sourdough muffins |
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.

Sunflower anise sourdough muffins |
Too bad that the baking cups didn’t work. I really liked them.

Sunflower anise sourdough muffins |
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