Mustard Rye BreadFrom peetabear 5 years ago
- 1 1/3 cups warm water (110 degrees F.) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 tablespoons honey shopping list
- 1/4 cup Dijon mustard shopping list
- 2/3 teaspoon salt shopping list
- 1 teaspoon mustard seed shopping list
- 3 teaspoons caraway seed shopping list
- 2 cups bread flour shopping list
- 1 1/3 cups rye flour shopping list
- 2/3 cup whole wheat flour shopping list
- 3 teaspoons instant yeast (I use Red Star Instant active dry yeast) shopping list
How to make it
- Place all ingredients in bread pan of your bread machine. Select dough setting and press start. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
- After resting, turn dough bottom side up and press to flatten.
- Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a baking sheet pan dusted with cornmeal or covered with a silpad. Cover and place in a warm spot to rise, approximately 20 minutes.
- Preheat oven to 400 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned
- . (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
- Makes 1 loaf.