Perfect for the lunch box
Recipe for rye muffins
Ingredients
- 3.1 gram Dry Yeast
- 6 gram Salt
- 4.2 gram Sugar
- 27.6 gram Oil
- 100 gram Rye Flour
- 260 gram Wheat Flour
- 250 gram Water Warm
Instructions
- Dissolve the yeast in lukewarm water and add salt, sugar, rye flour, oil, and wheat flour. Mix it all together into a smooth dough.
- Let the dough rest for 30 minutes under a shower cap.
- Punch down the dough and divide it into 9 equal pieces. Place the dough pieces in 9 greased muffin tins.
- Let them proof for another 30 minutes under a cloth.
- Bake them in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) fan-forced for 10 minutes.
- Let them cool on a cooling rack