Tiny breads in a muffin
You can make a lot of other things than muffins in a muffin. Small healthy bread to munch by itself or as an accompaniment to dinner can easily be made this way. If you take your time you can even get them light and airy, even if there is used coarse flour.
Here I use half rough spelt flour and half white flour, but try anything else you like. There is also a Christmas beer in (it fits with the time this post is made, but easter fx is just as good). I have also added some oil to make the bread slightly soft.
330 ml aromatic beer (one bottle)
½ kg flour – half coarse and half fine
1 teaspoon salt
2-3 tablespoon olive oil
1 small lump of yeast the size of a cherry
How to make it
Turn the dough together in a mixer. Take your time here, ten minutes is not too short time to make gluten strings. The dough should be quite thin to work – so hold some of the flour back til the end of the process. Let rise to 2-3 double size – here it took five hours at room temperature. Run the dough down again in the mixer and fill the dough in a muffin that you can smear with a little oil if you find it necessary..
Don’t fill too much batter in the muffin, as there must be plenty of room to rise. When the dough has reached well over the edge (here it took a few hours), bake your muffins at 180 ° C for about 15-20 minutes – they should be golden. Removed from the muffin, cool down, and they are quickly ready to be enjoyed.