Mustard Wheat Rye Bread
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.
Makes 2 loaves
2/3 teaspoon salt
1 teaspoon mustard seed (optional)
3 teaspoons 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)
In a large bowl, combine salt, mustard seed, 2 teaspoons caraway seed, rye flour, whole wheat flour, and undissolved yeast. 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.
Nutrition Information Per Serving:
Serving Size: 2 ounces (1/18 recipe)
Calories 140; Total fat 2g; Saturated fat 0g; Cholesterol 0mg; Sodium 250mg; Carbohydrates 27g; Dietary Fiber 2g (1.1g per ounce) ; Sugars 2g; Protein 5g