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Mustard Rye Bread

April 14, 2011

Don’t ask me how I have time to make bread because I’m really not 100% sure.   

 This rye bread was the perfect thing to hold crispy bacon, bright red vine ripened tomatoes and peppery baby arugula! 

 The subtle mustardy flavour lent itself perfectly to  BLT’s and I’m planning to make this bread again this afternoon.  You should too!

Mustard Rye Sandwich bread recipe from

  • 1 cup lukewarm water
  • 2 1/2 tsp quick rise yeast
  • 2 tbsp dijon mustard or hot sweet mustard
  • 1 tbsp brown sugar
  • 2 tbsp melted butter or oil
  • 3 tbsp mustard seeds (I didn’t have any so I left these out)
  • 2 cups all purpose flour
  • 1 cup rye flour
  • 2 tbsp dried minced onion
  • 1 tbsp onion powder
  • 1 1/4 tsp salt

*Yield’s one loaf

In the bowl of a mixer, Add the water, mustard, sugar, butter and yeast and whisk to combine.  Add in the remaining ingredients and mix on low-speed with a dough hook until you’ve achieved a smooth (but not sticky) dough.

Transfer to a lightly oiled bowl and cover with plastic.  Let rise in a warm spot for an hour.

Transfer the dough to a lightly greased surface and gently deflate the dough.  Shape into an 8″ log and place into a greased 8 1/2  X 4 1/2″ loaf pan.  Cover and let rise until the dough has crested and inch or so over the top of the pan (I couldn’t get my dough to rise that much but I did use traditional yeast and find it a little trickier…it was all I had on hand)

Bake bread in a 350 degree oven for 35-40 minutes or until an instant read thermometer reads  190 degrees F  Remove bread from the oven and allow to cool on a wire rack.


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