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

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