Southwestern MiniMounds

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by Rod
(Dallas, TX)

These Southwestern Minimounds are an adaptation of the Mini-Mounds of Ruis bread recipe, substituting spelt flour and southwestern spices but maintaining quick bread convenience. All ingredients are assembled in a large measuring cup, then scoups of the thick batter are evenly placed on a floured cookie sheet, rested to smooth the tops, then baked into low-rise muffin tops.

Southwestern Minimounds

Ingredients:

1 1/4 cups warm water
1 1/2 tsp dry yeast
1/2 cup light oat bran
3 tbsp brown sugar, packed
1/2 cup pumpkin puree
3 tsp dried cilantro
3/4 tsp chipotle chile pepper
1/2 tsp garlic granules
1/2 tsp paprika
3/4 tsp salt
1 3/4 cups spelt flour
1 tbsp virgin olive oil
Bread flour for cookie sheet

Directions (makes 8 Mounds):

Lightly coat a cookie sheet with olive oil, then sprinkle 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.

In a small bowl, combine pumpkin puree with dried cilantro and remaining spices; stir well, then cover and set aside.

When yeast mixture is ready, stir in pumpkin mixture, then add spelt flour while stirring carefully; 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).

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

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