Skip to main content New<> this month
Get the Allrecipes magazine
Mustard Wheat Rye Sandwich Bread
Reviews:
March 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.

  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars