The trick is to smoke the meat and not make the meat smoke
MUSTARD RYE BREAD
Date: May 13, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Mustard Rye Bread
This dough had some tasty additions like mustard seed, Dijon mustard & dried minced onions & onion powder.
The dough is kneaded with a hand mixer & get formed into a ball after it becomes smooth but sticky in texture
The dough goes into a dough doubler pail for an hour
After the dough after one hour has indeed doubled in volume
The dough gets formed into a log & is placed into a greased 9” x 4” bread pan
The dough is allowed to rise until it has crested 1” above the pan, about 60-90 minutes
The loaf has baked for 40 minutes in a 350 degree oven and is cooling on a wire rack until it has reached room temp.
After the bread has cooled it slices very nicely.
This particular loaf was used for some imported ham & cheese paninis.
The paninis are grilled over medium heat using Steven Raichlen grilled panini holders
These were tasty sandwiches with the home made Rye Bread making thing even tastier than store bought bread
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This tasty recipe is courtesy of the King Arthur Flour web site. The dough used All Purpose Flour, water, instant yeast, Dijon mustard, brown sugar, butter, mustard seeds, dried minced onions, onion powder, pumpernickel and table salt. The dough was mixed using a hand mixer until it had a smooth but sticky texture. The dough was turned out and formed into a ball before being placed into a dough doubler pail where it rises for an hour. The dough gets turned out onto a lightly greased work surface and gets deflated. Then the loaf gets formed into a log shape which is placed into a greased 9” x 4” x 3” bread pan. The bread is allowed to rise for 60-90 minutes until it has crested about 1” above the pan. This loaf has very little oven spring (rise), so you must let it get it‘s rise before it is baked. The bread bakes for 35-40 minutes in a 350 degree oven and is allowed to cool. This was a tasty rye bread with good contributions from the mustard and onion added to the dough. It was more moist than many rye breads that I’ve tried.