Active Time

　　25 min

　　Total Time

　　3¼ hr

　　Inspired by limpa bread, these lightly spiced, yeasted muffins are flavored with caraway, cumin, anise, and orange zest. They are satisfying without being heavy, and a sprinkling of sea salt finishes them off nicely.

　　

Ingredients

Makes 24 small muffins

　　1½ teaspoons active dry yeast (from a ¼-oz package)

　　1½ teaspoons packed light brown sugar

　　1 cup warm water (105-115°F)

　　⅔ cup rye flour

　　1¾ cups plus 1 tablespoon all-purpose flour

　　1½ teaspoons finely grated fresh orange zest

　　¾ teaspoon salt

　　¼ teaspoon anise seeds

　　¼ teaspoon ground cumin

　　¾ teaspoon caraway seeds

　　2 tablespoons unsalted butter, melted and cooled, plus additional for greasing

　　2 tablespoons molasses (not blackstrap)

　　Vegetable oil for greasing

　　1 large egg, lightly beaten, for egg wash

　　½ teaspoon flaky sea salt such as Maldon

　　

Special Equipment

an instant-read thermometer; 2 nonstick mini-muffin pans with 12 (1¾-inch-wide) muffin cups

　　

Step 1

Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

　　

Step 2

Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) 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 1½ hours.

　　

Step 3

Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.

　　

Step 4

Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.

　　

Step 5

Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.

　　

Cooks' Notes:

Step 6

Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.

　　

Step 7

Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.

　　

Step 8

Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.