Mini-Mounds of Ruis

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by Rod
(Dallas, TX)

A quick & easy adaptation of rye flat bread recipes, permitting assembly of ingredients in a large measuring cup. Scoops of the thick batter are evenly placed on a floured cookie sheet, briefly rested to smooth the tops, then baked into low-rise “muffin tops”.

Mini-Mounds of Ruis (makes 8 Mini-Mounds)

Ingredients:
1 1/3 cups warm water
1 1/2 tsp dry yeast
1/2 cup light oat bran
3 tbsp dark brown sugar, packed
1 2/3 cups dark rye flour
3/4 tsp salt
1 tbsp virgin olive oil
Bread flour for cookie sheet

Directions:

Lightly coat a cookie sheet with olive oil, then coat with bread flour and tap to remove excess.

Pre-heat oven to 375 degrees.

In a warm glass quart measuring cup, add warm water, then stir in yeast, oat bran, and brown sugar; cover and let mixture rest 15 min.

Add rye flour and salt, stir well, then add olive oil and stir vigorously to combine.

Drop spoonsful of batter evenly onto floured cookie sheet, then let rest in a warm place 10 min.

Reduce oven to 350 degrees and bake 40-45 min.

Let Mounds cool 5 min., then separate from cookie sheet with a spatula and serve warm.

You might enjoy these variations:

Rounds of Ruis – Inspired by traditional Finnish sourdough rye breads (but not by the days-long process of creating sourdough starters).

Southwestern Mini-Mounds – An adaptation of the Mini-Mounds of Ruis bread recipe, substituting spelt flour and southwestern spices but maintaining quick bread convenience.

 

Comments for Mini-Mounds of Ruis

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Jan 06, 2015

Re: Sprouted Rye Flour
by: Rod
On the other hand …

The sprouted flour caused extra moisture, persuading me to return to the original simple recipe for the next batch of Rounds (with 1 3/4 cups organic rye flour).

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Jan 05, 2015

Sprouted Rye Flour
by: Rod
A satisfying upgrade and nutritional boost for an easy bread recipe! I used 1 3/4 cups of One Degree Organic Sprouted Rye Flour for a first test of sprouted flour. With this experience alone, I’m persuaded to use organic sprouted flours for all home-baked bread recipes.

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Dec 20, 2014
Porcupine Pizza
by: Rod
When you have intense cabin fever, daring to swim upstream with the salmon and run with the bears, chomp on a slice of Porcupine Pizza for wild energy:

Pre-heat oven to 350 degrees.

Oil a 3-quart baking dish and spread tossed porcupine quill mix on the bottom, then gently press down with a spatula:

Porcupine Quill Mix

2 1/2 cups cooked wild rice
1 1/2 cups finely-diced sweet onions
1 tbsp finely-minced garlic
1/4 tsp black pepper
1/2 tsp salt
2 tbsp virgin olive oil

Porcupine Pizza

Prepare Mini-Mounds batter, increasing water to 1 2/3 cups. Pour batter over quill mix and spread gently with a spatula. Reduce oven to 325 degrees and bake uncovered 50-55 min.

Allow to cool 5 min., then lift slices with a spatula and flip over onto a plate. If desired, serve with morsels of game or fish and a seasonal libation (a shot of vodka may inspire your running bear in those woods).

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Dec 03, 2014
Mini-Mounds of Spelt
by: Rod
An easy substitution in this low-gluten, convenience flat bread recipe: Use the same amount of spelt flour instead of rye flour.

For “raisin rounds” (with rye or spelt flour):

First, rinse 2/3 cup dark raisins in hot water, then drain well and set aside. Fold in raisins after olive oil is mixed into the batter.

Mix 1 tsp cinnamon with the spelt flour and, if desired, include 1/2 cup finely chopped walnuts when raisins are folded in.

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