Mustard rye bread is perfect for making sandwiches. Possessing the smell of mustard, it goes well with ham and cheese. In addition, mustard bread is good for bulky meat sandwiches with lots of ingredients. How to cook such a product?
It can be made both in an ordinary standard oven, and in a bread machine and even a slow cooker. For each of the cooking methods, there are different recipes. So, how to bake mustard bread at home in the oven?
Oven Recipe
You will need the following ingredients:
- 1 cup of slightly warmed water;
- 2 tablespoons Dijon or sweet French mustard;
- 1 tablespoon of brown sugar;
- 2 tablespoons of oil;
- 3 tablespoons of mustard seeds (brown, black or a mixture thereof);
- 2 cups all-purpose flour;
- 2 tablespoons of dried chopped onion;
- 1 tablespoon of onion powder;
- 1/4 teaspoon of salt;
- 2 1/2 teaspoons of fast-rising yeast.
Cooking process
How to follow this mustard bread recipe in the oven? Mix and knead all the ingredients by hand, using a mixer or using the appropriate cycle in the bread machine. You should have a smooth but rather sticky dough.
Then transfer it to a bowl slightly oiled, cover and let rise in an hour. The dough will become chubby, but probably will not increase too much.
Preheat the oven to 180 degrees. Bake bread for 35–40 minutes, then remove it from the oven and transfer it from the mold to the rack for cooling.
Keep such mustard bread, the recipe of which is indicated above, should be well-packed at room temperature for several days. You can also freeze it for longer storage.
Mustard Cheese
The combination of mustard and cheese flavors will make excellent mustard bread. A recipe involving the use of these two products will make it possible to prepare a product suitable for any unsweetened sandwiches. It is worth noting that cheese and mustard can be added to any bread dough. The trick is to cut the cheese into cubes, rather than rubbing it with a fine grater.
For the preparation of mustard bread, the following ingredients will be required:
- 400 grams of ordinary flour;
- 1 teaspoon of instant soluble yeast;
- 1 teaspoon of finely divided salt;
- 300 ml of heated water;
- kneading oil;
- 200 grams of cheese, diced (it is advisable to use a mixture of hard cheddar with softer grades);
- a tablespoon of mustard with seeds.
Cooking
Combine flour, yeast and salt, add warm water and cheese cubes and combine together into a homogeneous mass. Leave on for 10 minutes. Then the dough is required either to knead for 8-10 minutes, or thrice vigorously three times for ten seconds, pre-lubricating the work surface. This should be done carefully, as the cheese should retain the shape of the cubes.
Then leave the dough so that it can rise. This will take about an hour. Gently blow it away and give it an oblong shape. Add mustard, tighten it inward and form a loaf. Put the workpiece on a greased baking sheet, cover with a towel and set aside for 45 minutes.
Heat the oven to 220 ° C (up to 200 ° C in fan mode). Bake mustard bread for 40 minutes. Leave to cool on the wire tray.
Once you bake such bread, you can experiment with various toppings: cheese and caramelized onions, chopped olives and cheese, parmesan and pesto and so on.
Second recipe
Mustard rye bread is a sandwich bread that rises well and tastes great, as well as aroma. This option can be prepared both in the oven and in the bread maker. To cook it quickly, you will need:
- 1/3 cup of a little warm water;
- 2 tablespoons Extra Virgin Olive Oil;
- 2 tablespoons of honey;
- 1/4 cup Dijon mustard;
- 2/3 teaspoon of salt;
- 1 teaspoon mustard seeds;
- 3 teaspoons of caraway seeds;
- 2 cups bread flour;
- 1/3 cup rye flour;
- 2/3 cup whole wheat flour;
- 3 teaspoons of fast yeast.
How to cook mustard bread in a bread maker?
The recipes with the photos presented in our article will help you cook amazingly delicious bread. So, add all the ingredients to the bread machine. In accordance with the manufacturer's instructions, follow all steps to prepare the dough. Do not be afraid to open the cover and check it. The dough should form a nice elastic ball. If you think it is too wet, add extra flour (a tablespoon at a time). You can also make changes if the dough looks dry and loose. To fix this, add warm water (a tablespoon at a time).
If you cannot evaluate the quality of the test visually, evaluate its consistency by touch. It should be slightly sticky. When the bread machine finishes the dough preparation cycle, remove it from the machine and place it on a slightly sprinkled flour board. Knead several times and form an oval. Cover with plastic wrap and set aside for 10-15 minutes. Then set to bake for 20–25 minutes. This is a universal recipe for mustard bread for the Panasonic bread maker. However, it is suitable for any other brand.
Oven recipe
In a large bowl or in a mixing stand, mix all the ingredients into a uniform dough. It should form a nice elastic ball. Adjust its consistency exactly as described in the bread machine recipe.
Put the dough on the surface, sprinkled with flour, and knead until elastic for about 15 minutes. If you do this with an electric mixer, the process will take about 9 minutes. Then cover the container with plastic wrap and set aside for 10-15 minutes.
After this time, turn the dough upside down and press it. Fold the envelope out of it, wrapping the top third to the base. Then wrap the bottom one-third up. After that, press the dough with your palm to make a depression in the center, and fold the top and bottom, sealing the seam.
Place the workpiece on a baking sheet sprinkled with cornmeal. Cover with a towel and place in a warm place for about 20 minutes so that the dough can rise. Preheat the oven to 200 degrees.
You can use the oven to make the dough rise better. Turn it on for a minute or so, then turn it off. This will warm the oven and make it an excellent medium for raising dough. However, it is important not to overheat it. If you cannot press your hand against the inside of the oven door, then it is too hot. Let it stand open a little to cool.
In addition, if you do not have time to wait for the dough to rise, you can use the cold rise method. This means that the dough is placed in the refrigerator and left to rise slowly for approximately 8-12 hours. This is usually done in the second stage, when it is molded into a loaf.
After the dough has risen, make cuts with a sharp knife in the form of three diagonal features. Lubricate the top of the loaf with cold water and bake for 20–25 minutes. Using an instant digital thermometer is great for checking the readiness of your bread. The internal temperature of the finished product should be approximately half the temperature of the oven. Remove it from the oven and let cool on the wire rack.
Another easy recipe
As noted above, there are many options for making mustard bread in a bread machine. Recipes are presented in very, very large quantities. You can use another one for which you will need:
- one and a half glasses of bread flour;
- 3/4 cup universal wheat flour;
- 1 tablespoon of milk powder;
- 3 tablespoons of honey;
- 1 crushed bouillon cube;
- 2 tablespoons of Dijon mustard;
- 2 teaspoons of active dry yeast;
- 1 tablespoon of vinegar mixed with 3/4 cup of water.
How to cook it?
Place the ingredients in the bread maker as directed by the manufacturer. The process may vary between models. For example, if you cook mustard bread in a Panasonic 2501 bread maker, you will have to adjust the recipes. In the device of this model, liquid is added last, and yeast enters a special distributor. It is advisable to knead the dough at high speed for whole wheat products, but this can be done on regular cycles.
The recipe for mustard bread for the Mulineks bread machine or another common model is extremely simple. Once the dough is ready, you need to turn on the baking in normal mode for 30 minutes.
Simplified multicooker recipe
To cook bread in a slow cooker, you will need the following ingredients:
- 3/4 cup bread flour;
- 1/4 cup whole wheat flour;
- 1/2 tablespoon milk powder;
- 1/2 tablespoon dried vegetables (optional);
- 1/2 tablespoon curry powder;
- 1/2 tablespoon of sea salt;
- 1/4 cup of water;
- 3 tablespoons of Dijon mustard;
- 2 tablespoons of olive oil;
- 1 teaspoon of honey;
- 3 teaspoons of fast yeast.
How to cook bread in a slow cooker?
No special fixtures are needed here. The recipe for mustard bread in a slow cooker is very simple. Measure out the dry ingredients (flour, salt, etc.) and transfer them to a bowl. Add liquid ingredients (water, honey, etc.) and yeast. Mix all ingredients thoroughly with a mixer. You should have a uniform, slightly dough dough.
Put it in the bowl of the multicooker. Program the device to the “Baking” mode and press the start. Once the bread is ready, take it out and lay it on the wire rack. Allow the product to cool before slicing.
Complex bread stuffed
You can make a more original mustard bread, the recipe of which involves the use of filling. For him you will need:
- 4 tablespoons (55 grams) unsalted butter;
- 1/4 cup and 1/3 cup dark beer (140 ml);
- 2 1/2 cups (315 grams) of universal flour;
- 1/3 cup (40 grams) rye flour;
- 2 tablespoons of sugar (25 grams);
- 2 1/4 teaspoons (7 grams) of rapidly rising yeast;
- 1 teaspoon of salt (6 grams);
- 2 large eggs.
For the filling you will need:
- 3 tablespoons (42 grams) unsalted butter;
- 1 tablespoon (15 grams) Dijon or any other mustard;
- 1/2 teaspoon (8 ml) of Worcestershire sauce;
- 1 teaspoon (3 grams) mustard powder;
- 1 teaspoon (2 grams) of paprika;
- several ground black peppers;
- 1/2 cup (170 grams) of crushed cheddar cheese.
In a small saucepan, heat 4 tablespoons of butter and 1/4 cup of beer until the butter has melted. Remove from heat and add the remaining 1/3 cup of beer. Set aside to allow the mixture to cool slightly.
We continue to consider how to make mustard bread. The recipe suggests the following. In a separate bowl with a mixer, mix 2 cups flour, yeast, sugar and salt. With the mixer turned on, pour in a mixture of oil and beer, stirring until the flour is moistened. Add the eggs one at a time and mix until a homogeneous mass is obtained. Add the remaining 1/2 cup of wheat flour and whole rye, then mix everything thoroughly.
Transfer the dough into a bread machine and knead at low speeds for 3-4 minutes, then put it in a large bowl. Cover with plastic wrap and set aside for 50-60 minutes to increase in size.
In the meantime, prepare the filling. Melt 3 tablespoons of butter in a saucepan. Cool slightly and whisk with mustard and Worcestershire sauce. Set aside.
In a separate container, mix mustard powder, paprika, table salt and a few ground black peppers. Add chopped cheddar and mix until the “strands” of cheese are evenly coated with spices.
Put the dough on a baking sheet, liberally greased with oil, and roll it into a rectangle. Spread it evenly with butter and mustard filling over the entire surface - right down to the edges. Cut the dough crosswise into 5 strips of equal size. Sprinkle one of them evenly with a mixture of grated cheese. Gently place another strip of dough on top of it, lay another layer of cheese on it and repeat these steps with the remaining dough.
Make cuts on top, lightly cover the baking sheet with plastic wrap and let the bread rise for 30–45 minutes. Preheat the oven to 180 degrees. Bake a loaf for 25–35 minutes, until it becomes lush and brown. Transfer the finished bread to the wire rack and let cool for 5 minutes, then transfer it to the cutting board.