Scandinavian Rye Muffins

posting for Zaar World Tour

• Ready In: 4 hrs 25 mins
• Serves: 24
• Yields: 24 small muffins

Ingredients

• 1 1⁄2 teaspoons active dry yeast (from a 1/4-oz package)
• 1 1⁄2 teaspoons  packed light brown sugar
• 1  cup warm water (105-115 F)
• 2⁄3 cup  rye flour
• 1 3⁄4 cups  plus 1 tablespoon all-purpose flour
• 1 1⁄2 teaspoons  finely grated fresh orange zest
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon anise seed
• 1⁄4 teaspoon ground cumin
• 3⁄4 teaspoon caraway seed
• 2  tablespoons unsalted butter, melted and cooled, plus additional for greasing
• 2  tablespoons molasses (not blackstrap)
•  vegetable oil, for greasing
• 1  large egg, lightly beaten, for egg wash
• 1⁄2 teaspoon  flaky sea salt

Directions

1. Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
2. Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
3. Put oven rack in middle position and preheat oven to 350°F Butter muffin pans.
4. Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
5. Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.