Speedy Mustard Rye Bread

Makes 2 round loaves (21 oz. each)

Recipe from Pillsbury

Husband-Tested in Alice’s Kitchen

I’m a sucker for any kind of rye bread.  I love the chew and the taste of caraway.  This bread also has the added flavor of mustard, another weakness of mine.  This recipe makes to small round loaves, one to enjoy now with a hot bowl of soup or a slice of ham and the other to freeze for later or to give to a friend.  It’s called speedy because the two rises are very short compared to most yeast breads, so it can be made quickly in the afternoon just in time for dinner.

3-4 cups all-purpose flour, divided

2 teaspoons kosher salt

3 packages active dry yeast

2 cups water

¼ cup Dijon mustard

3 Tablespoons brown sugar or Sucanat

3 Tablespoons unsalted butter, cut into small pieces

2½ cups medium rye flour

1 large egg, beaten

1-2 teaspoons caraway seed (optional)

(Cooking spray and water for the rising process)

Grease a large cookie sheet or line one with parchment paper.  Lightly spoon all-purpose flour into measuring cup; level off.  In a large bowl, combine 2 cups of the all-purpose flour, salt and yeast; blend well.  In a small saucepan, heat water, mustard, brown sugar, and butter until very warm (120-130F.)  Add warm liquid to the flour mixture.  Blend on low speed with a mixer paddle attachment until moistened.  Beat 3 minutes at medium speed.  Stir in the rye flour and an additional ¾ cup to 1½ cups all-purpose flour just until the dough pulls away from the sides of the bowl.  On a floured surface, knead in ¼-½ cup all-purpose flour until the dough is smooth and elastic, about 5 minutes.  Place the dough in a greased bowl; cover loosely with greased plastic wrap and a cloth towel.  Place the bowl in a pan of warm water (about 95F); let rise for 15 minutes.  Punch down dough several times to remove all air bubbles.  Divide the dough in half; shape each half into a ball.  Place on prepared cookie sheet.  Press down slightly.  Cover with the greased plastic wrap.  Let the dough rise in a warm place until light and doubled in size, about 15 minutes.  Heat oven to 375F.  With a sharp knife, make a slash (no more than ¼-inch deep) on top of each loaf.  Brush the loaves with the beaten egg.  Sprinkle with caraway seeds, if using.  Bake at 375F for 25-35 minutes or until loaves sound hollow when lightly tapped.  Remove from the cookie sheet immediately and cool on a wire rack. 

Nutritional Info: (one of 20 slices per loaf) calories 80; protein 2 g; carbs 15 g; fat 1 g; cholesterol 6 g; sodium 160; potassium 45 mg.