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Rye bread muffins with dark chocolate and hazelnuts

Rye bread muffins with dark chocolate and hazelnuts

What you need:

  • 1 dl sourdough

  • 325 g cracked rye kernels

  • 250 g of 5-grain mixture (Wheat grain, cracked rye kernels, sunflower seeds, sesame seeds and linseed)

  • 250 g rye flour

  • 2-3 tablespoons salt

  • 300g mixed seeds / grains as desired (eg. Pumpkin kernels, sunflower kernels, flaxseed, nuts)

  • 1 dark malt beer

  • Possibly. 1-2 tablespoons malt syrup

  • 100 g chopped dark chocolate

  • 100 g of chopped hazelnuts

    sourdough:

    • 120 g (1 1/2 dl) Rye-flour

    • 1 1/2 dl buttermilk

    • 1/2 tbsp. salt

How to make it:

It all to be mixed together and covered.
The sourdough must be left at room temperature for 2-3 days.

The sourdough is dissolved in 9 ml water.
Then add the remaining ingredients and all is stirred together.
The mixture should be and feel wet.
Rye bread dough should stand covered for room temperature for 1 day.
After raising, you must remember to take 3-4 tablespoons of dough aside and put it in the refrigerator. It is your finished sourdough for the next time you bake a bread.
Add the chopped chocolate and chopped nuts.
Pour batter into greased muffin cups and let it rise for about 1/2 hour.
Then bake for 1 hour at 175 degrees.
Enjoy.

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