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:
1Add 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.
2When 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.
3Cool 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:
1Add 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.
2When 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.
3Cool for 10 minutes, slice and serve.
AuthorSteve Nubie
