Dijon Rye Bread Recipe

AuthorSteve Nubie
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For some reason the idea of Dijon mustard and rye bread just seem to go together.  This is a particularly hearty rye made with cottage cheese, butter and an egg with a blend of both yeast and baking soda.  Mustard seeds in the dough and as a topping add to the overall dill flavor.

This bread is easy to make from start to finish in your bread machine and makes a great sandwich bread or as a side to any hearty or robust meal like beef, pork, chicken and even wild game.  It’s great with seafood too especially salmon, mackerel and trout. 

INGREDIENTS:
 1 teaspoon of sugar
 1 teaspoon of salt
 ¼ teaspoon of baking soda
 2 ¼ teaspoons of bread machine yeast or active dry yeast
 ¼ cup of water 110 degrees Fahrenheit or 43 degrees Celsius
 1 tablespoon of melted butter
 ¼ cup of onion coarsely grated
 1 cup of room temperature cottage cheese
 1 room temperature egg
 2 cups of rye flour
 ½ cup of bread flour
 2 tablespoons of Dijon Mustard + 1 tablespoon for glaze
 1 tablespoon of mustard seed + two tablespoons of mustard seed for topping
DIRECTIONS:
1

Add all of the ingredients to the bread pan but reserve a tablespoon of Dijon and two tablespoons of mustard seeds for topping and select the whole wheat setting for a 1-pound loaf and dark crust.

2

When the kneading cycle is complete, brush the top of the loaf with 1 tablespoon of Dijon and sprinkle on the remaining dill seeds and minced dill fronds.

3

Cool for 10 minutes, slice and serve.

Ingredients

INGREDIENTS:
 1 teaspoon of sugar
 1 teaspoon of salt
 ¼ teaspoon of baking soda
 2 ¼ teaspoons of bread machine yeast or active dry yeast
 ¼ cup of water 110 degrees Fahrenheit or 43 degrees Celsius
 1 tablespoon of melted butter
 ¼ cup of onion coarsely grated
 1 cup of room temperature cottage cheese
 1 room temperature egg
 2 cups of rye flour
 ½ cup of bread flour
 2 tablespoons of Dijon Mustard + 1 tablespoon for glaze
 1 tablespoon of mustard seed + two tablespoons of mustard seed for topping

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan but reserve a tablespoon of Dijon and two tablespoons of mustard seeds for topping and select the whole wheat setting for a 1-pound loaf and dark crust.

2

When the kneading cycle is complete, brush the top of the loaf with 1 tablespoon of Dijon and sprinkle on the remaining dill seeds and minced dill fronds.

3

Cool for 10 minutes, slice and serve.

Dijon Rye Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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