1. Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. 2. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.). 3. Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds. 4. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. 5. Reduce speed to low and add 1/2 cup white flour, beating until combined. 6. Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.) 7. Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours. 8. Put oven rack in middle position and preheat oven to 350°F 9. Butter muffin pans. 10. Stir down dough (it will be too sticky to punch down). 11. Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) 12. Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. 13. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds. 14. Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes. 15. Turn out muffins onto a rack and cool to warm or room temperature. 16. Serve with Caraway Butter or as suggested in description. ---------------------------------------------------------------------------
Nutrition
Ingredients
