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.
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.