Sourdough Rye Muffins
These “English” muffins, made from a sourdough rye starter, are perfect when toasted and topped with gjetost cheese or when used as part of a Nordic-style eggs Benedict.
Serves: 12Hands-on: 45 minutesDifficulty: Medium
- ⅔ cup buttermilk
- 2¼ cups rye flour, divided
- 1¾ tsp. salt, divided
- 1 cup warm water
- 2 Tbsp. honey
- 1 cup all-purpose flour
- 2 Tbsp. instant nonfat dry milk powder
- ¼ cup cornmeal
- For the sourdough starter, stir together the buttermilk, ¾ cup rye flour, and 1 teaspoon salt in a lidded container. Cover and let sit in a warm spot for 4 days.
- Stir the starter together with the warm water, honey, all-purpose flour, and 1 cup of the rye flour. Cover again and let sit at room temperature overnight.
- Whisk together the milk powder, ¾ teaspoon salt, and ½ cup of the remaining rye flour. Stir into the sourdough mixture, then turn the dough out onto a floured counter. Flour your hands well, then knead the dough, adding enough of the remaining rye flour to make a dough that is smooth and no longer sticky.
- Roll the dough to a ½" thickness, then use a 3" round cutter to cut out the muffins. Dust a greased or parchment-lined cookie sheet with half of the cornmeal, then place the muffins on top. Sprinkle the tops with the remaining cornmeal. Cover with a clean kitchen towel and allow let sit in a warm place for 45 minutes or until doubled.
- Heat a lefse griddle or pancake griddle to 275°F. Slide the muffins onto the griddle and cook for 10 minutes; flip and cook for 15 additional minutes or until browned.