Mustard Rye Bread
A tangy 1-pound bread machine loaf made with rye and bread flour, cottage cheese and grated onion, glazed with Dijon mustard and topped with mustard seeds.
🍽️ Makes 1
Ingredients
| 1 teaspoon | 5 ml | sugar |
| 1 teaspoon | 5 ml | salt |
| ¼ teaspoon | 1.3 ml | baking soda |
| 2 ¼ teaspoons | 11 ml | bread machine yeast or active dry yeast |
| ¼ cup | 60 ml | water (110°F / 43°C) |
| 1 tablespoon | 15 ml | melted butter |
| ¼ cup | 60 ml | onion, coarsely grated |
| 1 cup | 240 ml | room temperature cottage cheese |
| 1 | room temperature egg | |
| 2 cups | 480 ml | rye flour |
| ½ cup | 120 ml | bread flour |
| 3 tablespoons | 45 ml | Dijon mustard (2 tbsp + 1 tbsp for glaze) |
| 3 tablespoons | 45 ml | mustard seed (1 tbsp + 2 tbsp for topping) |
Instructions
INGREDIENTS: 1 teaspoon of sugar 1 teaspoon of salt ¼ teaspoon of baking soda 2 ¼ teaspoons of bread machine yeast or active dry yeast ¼ cup of water 110 degrees Fahrenheit or 43 degrees Celsius 1 tablespoon of melted butter ¼ cup of onion coarsely grated 1 cup of room temperature cottage cheese 1 room temperature egg 2 cups of rye flour ½ cup of bread flour 2 tablespoons of Dijon Mustard + 1 tablespoon for glaze 1 tablespoon of mustard seed + two tablespoons of mustard seed for topping
DIRECTIONS:
- Add all of the ingredients to the bread pan but reserve a tablespoon of Dijon and two tablespoons of mustard seeds for topping and select the whole wheat setting for a 1-pound loaf and dark crust.
- When the kneading cycle is complete, brush the top of the loaf with 1 tablespoon of Dijon and sprinkle on the remaining dill seeds and minced dill fronds.
- Cool for 10 minutes, slice and serve.