Mustard Wheat Rye Bread Recipe # 620

Yield: 2 loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. This is a very moist bread which has great color, taste, and of course aroma!  This is a ready-to-eat bread for all your smoked meat sandwiches.  

2/3 teaspoon salt
1 teaspoon Spice Islands® Mustard Seed (optional)
3 teaspoons Spice Islands® Caraway Seed, divided (optional)
1-1/3 cups rye flour
2/3 cup whole wheat flour
1 tablespoon Fleischmann's® RapidRise Yeast
1-1/3 cups water
2 tablespoons extra-virgin olive oil
2 tablespoons molasses OR honey
1/2 cup Dijon mustard (or yellow mustard)
2-3 cups bread flour
Honey for brushing
2 tablespoons rye flakes (optional)

Combine salt, mustard seed, 2 teaspoons caraway seed, rye flour, whole wheat flour and undissolved yeast in a large bowl.  Mix well.  Heat water, oil, molasses or honey, and mustard to very warm (120°F to 130°F).  Stir into dry ingredients.  Add enough of the bread flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 6-8 minutes.  Cover; let rest on a floured surface for 10 minutes.

Divide dough into 2 equal pieces.  Form into loaf shapes and place into greased 8 X 4-inch loaf pans.
Cover; let rise in a warm draft-free place until doubled in size, about 30 to 45 minutes.  Preheat oven to 375° F. Bake for 15 minutes.  Remove from oven and brush loaves lightly with honey; sprinkle rye flakes and remaining caraway seeds on top of loaves.  Return to oven and bake 15 to 20 minutes more to an internal temperature of 200°F.   Remove from pans.  Cool on wire rack.

Nutritional Information: Per Serving:
Serving size: 1 slice; (about 1/20 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 140; Total fat 2 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 230 mg; Carbohydrates 26 g;
Dietary Fiber 2 g (1.1 g/oz); Sugars 2 g; Protein 4 g





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