Recipe: Speedy Mustard Rye Bread (using Dijon mustard)

SPEEDY MUSTARD RYE BREAD

3 to 4 cups all-purpose flour, divided use
2 teaspoons salt
3 packages active dry yeast
2 cups water
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons margarine or butter
2 1/2 cups medium rye flour
1 egg, beaten
1 to 2 teaspoons caraway seed (if desired)

In large bowl, combine 2 cups all purpose flour, salt and yeast; blend well.

In small saucepan, heat 2 cups water, mustard, brown sugar and margarine until very warm (120 to 130 degrees F.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

Stir in rye flour and an additional 3/4 to 1 1/2 cups all purpose flour until dough pulls away from sides of bowl.

On floured surface, knead in remaining 1/4 to 1/2 cup all purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Place bowl in pan of warm water (about 95 degrees F) let rise 15 minutes.

Grease large cookie sheet.

Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Place on greased cookie sheet. Press down slightly. Cover; let rise in warm place until light and doubled in size, about 15 minutes.

Heat oven to 375 degrees F.

Uncover dough. With sharp knife, slash a 1/4-inch deep lattice design in top of each loaf. Brush with beaten egg; sprinkle with caraway seed.

Bake at 375 degrees F for 25 to 35 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire rack.

Makes 2 loaves (20 slices each)
Source: Pillsbury Healthy-Baking