Rye flour muffins

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Rye Flour Muffins, Rye Muffins, Bratwurst Sausage, Waking Up Tired, Rye Flour, Into The Water, Flour Recipes, Chocolate Chip Muffins, Chocolate Muffins

The other week I took a run for the first time in…well, I’d really rather not say if that’s alright. It was blustery and cold and rain sluiced down my face, plastering strands of hair against my forehead. I blinked the water out of my eyes as I ran, and as I got to the last few blocks, I picked up speed and sprinted the final minute, ending up at the pier. I pulled off my running shoes and stripped down to my sports bra and undies (yup!), shivering as I did so—the wind was picking up…

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Fresh Blueberry Rye Muffins - Dishing Up the Dirt Rye Muffins, Savory Baked Goods, Fruit And Veggies, Rye Flour, Rye Bread, Blueberry Muffins, Sweet And Savory, Breakfast Treats, Blue Berry Muffins

So I’m on a baking kick right now. Between all the fresh fruit and veggies available I have been craving sweet and savory baked goods. These blueberry muffins are absolutely divine and since I’ve got a fresh bag of rye flour to use up (have you tried the zucchini, date and rye bread yet?) I […]

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Bake Better Bread: Why you should scald flour Sourdough Rye Bread, Yeast Free Breads, Sourdough Rye, Rye Bread Recipes, Pain Sans Gluten, Seed Bread, Rye Flour, Healthy Bread, Bread Baker

A key element of this recipe is scalding the flour before use. If you do not have barley flour, swap it with another flour such as buckwheat, oats, or rye. This recipe makes two large loaves. This recipe is for a sourdough loaf and assumes that your starter is ready to use. I feed mine with 100 gr flour and 100 ml water about 6 hours before I use it. If the temperature is over 25°C (77°F), reduce the autolysing and first proving times to 2 hours. Weighing accurately will make all the…

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