Rye muffins have a rustic and hearty texture. Made with rye flour, they have a rich rye aroma. The tops are slightly domed, and the surface may have a few small cracks, giving them a familiar look. One bite, and the rich flavor of rye unfolds in your mouth, accompanied by the natural aroma of the grain. The texture is slightly firm yet soft, allowing you to enjoy the unique fibrous texture of rye. Rich in dietary fiber, they are nutritious and healthy, making them a pleasant and satisfying breakfast or afternoon tea snack, paired with a hot drink. ⬇️Makes 9 rye muffins (using a Thermomix TM6)
Materials
Rye Muffins Recipe Steps by Xiaomei
Place all ingredients except butter into the Thermomix and mix for 30 seconds at speed 3-5.
Add butter and set to kneading mode for 2 minutes.
After removing the dough, place it in a container, cover it with plastic wrap, and refrigerate for 30 minutes to hydrate.
After refrigerating the dough, knead it by hand for 2 minutes, shape it, place it in a container, and let it ferment at room temperature for at least half an hour until it doubles in size. After fermentation, take out the dough, deflate it, divide it into 9 equal portions, and roll them into balls.
Coated in whole wheat flour
Ferment again for at least half an hour until it doubles in size.
Place in a baking pan
Place the fermented dough in the oven, cover it with parchment paper, and then place a baking tray on top.
Bake in the oven at 180 degrees Celsius for 18 minutes.
