The trick is to smoke the meat and not make the meat smoke

MUSTARD RYE BREAD

  Date: May 13, 2009
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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.
Recipe Source:
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King Arthur Flour Website

King Arthur Flour:

Here is the recipe from the King Arthur Flour Web Site:
MUSTARD RYE BREAD
Gear:
  • Zero Tare Kitchen Scale
  • Dough Doubling Pail
  • 9" x 4" x 3" Bread Pan