Wheat ‘n Rye Mounds

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by Rod
(Dallas, TX)

A more fiber-inclusive version of the Mini-Mounds of Ruis recipe, with similar ease of preparation. These hearty Rye Mounds are great accompanied by complementary spreads or cheese. After refrigeration, wrap one in a paper towel and microwave 5-10 seconds for moist, just-baked appeal.

Wheat ‘n Rye Mounds (makes 8 Mounds)

The bran in this recipe is great for people who need more dietary fiber; the rye flour also contributes good fiber!

Ingredients:

1 2/3 cups very warm water
1 1/2 tsp dry yeast
2 tsp brown sugar
1 cup wheat bran
3/4 tsp salt
1 3/4 cups dark rye flour
2 tsp caraway seed
1 tbsp virgin olive oil
Bread flour for cookie sheet

Directions:

– Lightly coat a cookie sheet with oil, then sprinkle on bread flour (or all-purpose) 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, sugar, and wheat bran;
cover measuring cup and let mixture rest 20 min.
– Add salt and rye flour, stir well, then add caraway seed and olive oil; stir vigorously to combine.
– Drop spoonsful of batter evenly onto floured cookie sheet, then let rest in a warm place 5 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.

Tips:
1) warm the measuring cup and water in a microwave.
2) use two spoonsful per Mound (one on top) for more height.

 

You might enjoy these variations:

Mini Rounds of Ruis – A quick & easy adaptation of rye flat bread recipes, permitting assembly of ingredients in a large measuring cup.

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.