Recipe by Verla
"This is a great sandwich bread. Makes a great grilled cheese or Rueben sandwich! I like to form this bread in a round circle, and bake free form in the la cloche!"
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warm water (110 degrees F/45 degrees C)
Dijon-style prepared mustard
1 1/2 tablespoons
unbleached all-purpose flour
whole wheat flour
1 1/2 tablespoons
vital wheat gluten
2 1/2 teaspoons
active dry yeast
I ran out of WW flour so I just used rye flour instead. Even with the additional rye, the flavor is entirely mustard. It's not bad, but if you wanted more of a rye bread taste maybe add some caraway. The gluten is definitely important, as rye doesn't contain gluten and WW flour doesn't contain much, so your bread won't rise properly without it. To make by hand, I let it rise twice, brushed the top with mustard and a little oil, and baked it on a stone at 350 for about 35-40 minutes.
I wasn't able to make this one work. I'm sure that I measured it all out perfectly and the yeast was fresh from the store the day before. I'm using a "Black and Decker All in One" breadmaker; usualy its loaves turn out nicely. I didn't have any "Vital Wheat Gluten" so i didn't use any. Maybe that's why. Maybe it really was vital.
In any case the loaf did not rise AT ALL and I thought that it might need salt. Most bread recipies have salt in them.
Pretty good. I made it by hand instead of with a bread machine, since I don't have one -- instructions for that might be nice for anyone who isn't familiar with the process. Also, the wheat gluten really IS vital -- rye flour doesn't make its own gluten like wheat flour does, and the gluten is what helps trap the gasses that make the bread rise. Ack!
Very mustardy--great with sharp cheddar cheese! The gluten was a must in this recipe!
Delicious! yes, absolutely wonderful with cheese. I'm not even upset that I have to make another loaf of bread for bf since I doubt he's going to love the mustard in this. I adore my breadmaker but rarely bake a loaf of bread in it--I normally just use it to make the dough then finish it off in the oven. That's what I did today. I decided to make a regular bread loaf by using my bread pan. Worked out great. The dough smells heavenly before even going into the oven, and it smells great while baking. I baked at 375 for about 45 minutes and it was perfect. Very soft on the inside and crunchy on the outside. And it rose wonderfully well--let me add my voice to the others saying the wheat gluten really is important. Add it if you make this bread! Thanks for the recipe!
This goes way up on my list of favorite sandwich breads. I made this as a sourdough bread. Made the sponge the night before and adjusted the ingredients to get a good soft dough. 1 rise in a freeform basket to make an oval loaf. Baked this on a preheated stone. This was super, got a good oven rise. One of those where you cut the slice in half to make a sandwich; and I am a daily brown bagger.
Really good cheese toast and sandwich bread. I added about 1 Tbsp. each of toasted flax seed and toasted sesame seed. I will make this recipe again. Well worthy of a five star rating.
This was perfect. Bread baking is very hard for me, but this worked like a charm. I did miss the salt a little bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Wheat Rye Sandwich Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 163
** Calories from Fat: 24
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