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.

 

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