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Mustard Wheat Rye Sandwich Bread
Reviews:
December 02, 2014

I made this recipe according to the instructions save I subbed one 7.5 jar of Maille Old Style Whole Grain Dijon Mustard for regular dijon. The plentiful seeds added a very nice texture. The bread is tangy and rich tasting. It did take quite a while for rising to happen, but eventually, I had a doubled loaf. I did cook on a pan in a very hot oven, reduced immediately, with water added to produce steam. Result was a chewy crust and tender middle. My approach: Heat oven to 500 (or as high as you can). 15 minutes before baking, uncover bread (mine was circular), slash with knife three parallel gashes, about 1/4 inch deep. Pour about 1 cup boiling water into a pan set in bottom of oven (I use disposable pie tins). Place bread, on baking sheet, in oven and immediately reduce heat to 425. Bake 25 minutes, turn loaf sheet (after all, who's oven cooks evenly!?) and bake for about 20 more minutes, or until dark golden brown, and has a nice holow sounding thump when you whack it with your knuckes (or, for the more precise, until it registers about 195 degrees on a thermometer. By the way - I made this bread to pair with a lovely salty country ham we received (cooked!) as an early Christmas gift. This combo is delicious - with mayo and tomatoes, out of this world!

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