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
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.