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Mustard Wheat Rye Sandwich Bread

Mustard Wheat Rye Sandwich Bread

  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Verla

Verla

This is a great sandwich bread. Makes a great grilled cheese or Rueben sandwich! I like to form this bread in a round circle, and bake free form in the la cloche!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place all the ingredients in the bread machine pan in the order suggested by the manufacturer.
  2. Select Basic or White Bread setting, and start the machine.
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Reviews

Emily
11

Emily

6/19/2007

Pretty good. I made it by hand instead of with a bread machine, since I don't have one -- instructions for that might be nice for anyone who isn't familiar with the process. Also, the wheat gluten really IS vital -- rye flour doesn't make its own gluten like wheat flour does, and the gluten is what helps trap the gasses that make the bread rise. Ack!

FRAMBUESA
10

FRAMBUESA

3/11/2008

I ran out of WW flour so I just used rye flour instead. Even with the additional rye, the flavor is entirely mustard. It's not bad, but if you wanted more of a rye bread taste maybe add some caraway. The gluten is definitely important, as rye doesn't contain gluten and WW flour doesn't contain much, so your bread won't rise properly without it. To make by hand, I let it rise twice, brushed the top with mustard and a little oil, and baked it on a stone at 350 for about 35-40 minutes.

EPICURAMA
7

EPICURAMA

2/6/2004

I wasn't able to make this one work. I'm sure that I measured it all out perfectly and the yeast was fresh from the store the day before. I'm using a "Black and Decker All in One" breadmaker; usualy its loaves turn out nicely. I didn't have any "Vital Wheat Gluten" so i didn't use any. Maybe that's why. Maybe it really was vital. In any case the loaf did not rise AT ALL and I thought that it might need salt. Most bread recipies have salt in them.

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