* Exported from MasterCook *
Bread, Dijon Rye
Recipe By :Beth Hensperger
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Posted
Sandwiches Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons active dry yeast -- (2 pkgs)
pinch sugar
1 1/2 cups warm water -- (105-115F)
1/4 cup vegetable oil
1/4 cup molasses
2/3 cup Dijon mustard
1 tablespoon salt
1 tablespoon caraway seeds -- ground in a spice mill or
food prcessor
1/2 cup bran
1 cup rye flour
3 1/2 cups unbleached all-purpose flour -- to 4C, or bread flour
Mustard Glaze:
1 teaspoon Dijon mustard -- 1/2" cubes
1 tablespoon molasses
2 tablespoons hot water
Dijon mustard is made from ground mustard seeds, white wine, vinegar,
and spices. It is an excellent seasoning and shows up in the most
unlikely places - as in this rye bread. This bread can be made with
grainy mustard, which has its hull left on, giving a stronger, more
piquant flavor.
Yield: Ten 4 1/2 x 2 1/2" loaves
Sprinkle yeast and sugar over 1/2C warm water in a small bowl and
stir until dissolved. Let stand until foamy, about 10 min.
Combine remaining 1C water, oil, molasses, mustard and yeast mixture
in large mixing bowl. Add salt, seeds, bran and rye flour. Beat hard
with a whisk until smooth, about 3 min. Add unbleached flour 1/2C at
a time with a wooden spoon to make a smooth and silky-textured dough.
Take care not to add more flour than required, as this is a heavy, dense dough.
Turn out onto a lightly floured surface and knead until smooth, about
5-7 min, adding flour 1T at a time as necessary. The dough will be a
bit sticky. Place in a greased bowl, turn once to grease top, cover
with plastic wrap, and let rise in a warm place until doubled about
1- 1 1/2 hrs.
Gently deflate dough, turn out onto a lightly floured surface, and
divide into 10 equal portions. Form 10 mini oval-shaped loaves and
place in greased mini bread pans. Cover loosely with plastic wrap and
let rise until doubled about 30 min. Mix ingredients for mustard
glaze and brush it on tops of loaves.
Bake in a preheated 375F oven 25-30 min, or until crusty and brown.
Remove bread from pans and transfer to racks to cool completely before slicing.
Source:
"Breads Cookbook"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 299 Calories; 7g Fat (21.0%
calories from fat); 8g Protein; 53g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 854mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serve individual loaves of Dijon Rye with cold roast
chicken and an endive salad.