John Myers
Ingredients for 4 servings:
- 25 g mustard seeds, yellow
- 25 ml apple cider vinegar
- 7 ½ g yeast, fresh
- 125 ml water, lukewarm
- 175 g wheat flour (type 550) baking strength
- 75 g rye flour (type 1150)
- 1 tsp salt
- 80 g butter, soft
- 80 g mustard, medium hot, does not have to be grainy
- Black pepper, freshly ground
- Salt
- 35 g breadcrumbs
- Flour, for working
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
very tasty with grilled food
First, soak the mustard seeds in the vinegar and let it sit for 2-3 hours, until the seeds have absorbed the vinegar. Dissolve the yeast in a bowl with lukewarm water, then add the flours and finally the salt, and knead everything together well. Knead for about 5-8 minutes using a food processor or by hand. Then, cover and let the dough rise in a switched-off oven at 50°C. Beat the softened butter in a bowl with a hand mixer until fluffy, gradually adding the mustard and seasoning with salt and pepper. Thoroughly knead the soaked mustard seeds and half of the mustard butter into the yeast dough and let it rise again in the oven until the dough has visibly increased in size. Now stir the breadcrumbs into the mustard butter. Shape the dough into a round loaf and spread the mustard butter on top of the bread to form a crust; this is best done with a knife or spoon. Let it rise again at room temperature for about 35 minutes. Meanwhile, preheat the oven to 230°C (convection not recommended) and place a bowl of water on the stovetop. Then place the baking sheet with the bread in the preheated oven and bake for 10 minutes, then reduce the temperature to 210°C and bake for another 20-25 minutes. If the bread sounds hollow when tapped with your finger, it’s baked through. It’s a very flavorful bread that goes well cold, but also goes well with cheese and sausage. Also delicious are cubes of bread fried in butter to make croutons for salads or soups.
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