AuthorSteve Nubie
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.
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.
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.
Cool for 10 minutes, slice and serve.
Ingredients
Directions
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.
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.
Cool for 10 minutes, slice and serve.
