Mustard Rye Bread
Rustic, hearty, and bursting with flavor, Mustard Rye Bread is the perfect artisan loaf for lovers of bold tastes and wholesome textures. This homemade bread combines the tangy depth of Dijon mustard with the warm, earthy notes of caraway seeds and rich molasses, creating a beautifully balanced flavor profile. Made with a blend of medium rye and bread flours, the dough rises to soft, pillowy perfection, while a golden crust dusted with cornmeal adds a rustic touch. Perfect for sandwiches, serving alongside soups, or as the star of a cheese platter, this bread is as versatile as it is delicious. With easy-to-follow steps and a rewarding aroma that fills your kitchen, Mustard Rye Bread is your new go-to recipe for artisanal bread baking at home.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Molasses
- 2 tablespoons Dijon mustard
- 1.5 teaspoons Caraway seeds
- 1.5 teaspoons Salt
- 2 cups Medium rye flour
- 2 cups Bread flour (or all-purpose flour)
- 2 tablespoons Vegetable oil (plus extra for greasing)
- 2 tablespoons Cornmeal (for dusting, optional)
Instructions
In a large mixing bowl, whisk together the warm water, active dry yeast, and molasses. Let the mixture sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
Stir in the Dijon mustard, caraway seeds, salt, and vegetable oil.
Gradually add the medium rye flour, one cup at a time, stirring with a wooden spoon or a stand mixer with a dough hook attachment until fully incorporated.
Begin adding the bread flour, half a cup at a time, kneading as you go to form a soft, slightly sticky dough. Adjust the flour amount if needed to create a cohesive dough.
Knead the dough on a lightly floured surface for about 8 minutes by hand (or 5 minutes using a stand mixer) until it becomes smooth and elastic.
Lightly grease a large bowl with vegetable oil and place the dough inside, turning it once to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 1-2 hours, or until doubled in size.
Punch down the dough to deflate it, then shape it into one large round loaf or two smaller loaves. Place the loaf/loaves on a baking sheet lined with parchment paper or dusted with cornmeal.
Cover the loaf/loaves with a clean towel and let rise again for 30-45 minutes, or until they puff up slightly.
Preheat your oven to 375°F (190°C). Before placing the bread in the oven, use a sharp knife to score the top of the loaf/loaves with a few shallow slashes.
Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. An instant-read thermometer should read 190°F (88°C) in the center.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy!
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
