Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 The bf says I’m crazy, but I still prefer to bake my own bread, even in this heat. Yesterday’s creation was a Mustard Wheat Rye bread that was delicious for sandwiches. The mustard flavour is noticeable but not overpowering, and the wheat/rye flours give it lots of flavour. (My roommate says it tastes too “brown” for her, so if you don’t like strong breads this likely won’t suit you.) As with all my bread machine recipes, you can bake this in the machine, but I prefer to use the dough cycle, then do a final rise outside of the machine, shape, and bake in the oven. Mustard Wheat Rye 1 package (2 ¼ tsp) yeast 1 cup bread flour ½ cup whole wheat flour 1 tbsp lecithin granules ½ cup rye flour 1 tbsp vital wheat gluten 1/3 cup Dijon mustard (I used spicy brown, because it’s what I had on hand) 2/3 cups water 1 tbsp molasses Dump yeast in machine. Dump in flours and lecithin granules. Fill measuring cup to 2/3rds with warm water. Add mustard until liquid measures a full cup. Add molasses and stir. Dump in machine. Set machine to basic bread (or dough cycle if you prefer to bake in the oven). If you bake outside of the machine (or if your machine is programmable) give the dough extra time for the final rise (I give it 2 – 2.5 hrs) so that the bread is not quite as dense. This makes a small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly, and makes wonderful sandwiches -- Sherri We find comfort among those who agree with us -- growth among those who don't. - - Frank A Clark Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.