72nd bake. 12/06/2021. SOTSOT in a clay pot, #3.

Dec. 6, 2021.  72nd bake.

The previous batch of these muffins, #71, came out pretty good. So I scaled it up to four pots from three. And made some slight adjustments, including adding 60 grams of whole rye flour.

Soaker:

• 20.5 g old-fashioned rolled oats, the thick kind. 
• 19.9 g quick oats, not instant. 
• 16.9 g whole dry chia seeds. 
• 8.6 g whole dry poppy seeds. 
• 20.8 g corn meal. 
• 28.2 g shredded coconut, unsweetened. 
• 1 tsp whole fennel seeds, 2.1 grams. 
• 270 g water @ room temperature. 
• added after 20 minutes: 
• 70 g honey. 
• 50 g water, room temp. 
• 25.4 g powdered fat-free milk. 

Dry ingredients:

• 50 g Sher Brar Fiber Wala whole grain durum flour, roller milled. 
• 110 g Bob's Red Mill stone-ground WW flour. 
• 50 g Arrowhead Mill's organic AP flour. 
• 40 g almond flour, blanched. 
• 60 g whole grain rye flour from Lithuania, Malsena brand. 
• 6.6 g salt. 
• 2 tsp pumpkin-pie spice, Kroger brand. 
• 1 tsp ground ginger. 
• 3 tsp baking powder, Rumsford brand. 

Wet:

• 133 g water. 
• 17 g peanut oil. 
• 13 g grape seed oil. 
• 16 g regular olive oil.

Pre-oiled the 4" diameter clay pots. Pre-heated oven to 350 F. Did not pre-heat the pots.

Baked at 350 F for 62 minutes, pots sitting on aluminum foil, shiny side up, until tops seemed brown enough and a knife inserted in the test muffin did not come out gooey.