Several years ago, a FB friend and baking buddy, David Wolfe, asked me to help him with a German recipe. Alas, Google Translate is not too fluent in professional German baking lingo.

The formula, published by a German bakers’ association, seemed quite intriguing, combining rye meal and cracked wheat with mustard and cheese. The amounts, of course, were calculated for a commercial bakery, as were the sparse instructions. I had to downsize the formula to home baking proportions.

The breads are baked “bei Brötchentemperatur” (“at roll temperature”) – leaving the hapless hobby baker clueless as to what that might be. Fortunately, a quick search at the German Wikipedia site showed me the light: the breads had to be baked at 465ºF/240ºC.

A friend of slow fermentation (also from a physician’s point of view), I re-wrote the procedure, from using just a small amount of pre-fermented flour, to preferment plus soaker (for the coarser grinds), as well as a long, cold fermentation of the dough.

For my first bread I used a medium-hot yellow mustard from Düsseldorf

The recipe lets you choose between Gouda or Tilsiter. I don’t care for stinky cheeses (unlike the US version, German Tilsiter is smelly), so I opted for middle-aged Dutch, not too mild, but not too assertive, either, and used a medium-hot yellow mustard from Düsseldorf.

I was very pleased with the result, a beautiful red golden bread, with a pleasant spiciness (but not too much.) It tasted great with cold cuts, and was a wonderful surprise when toasted: a bread with built-in grilled cheese!

With yellow mustard, the bread has a stunning yellow color

Though I had always intended to bake this amazing loaf again, I never got around to it (so much to bake – so little time!), until I received an email from food historian, lecturer and author Demet Güzey. The Senfbrot had caught her eye, as she was doing a research on mustard.

Taking this a sign from above, I revisited the recipe plus my notes, indicating that with the overnight fermentation the amount of yeast could be drastically reduced.

For my second bread I used smoked Gouda and white Dijon mustard

This time I used smoked Gouda, and a Dijon mustard from Maine (Reye’s Old World Gourmet Dijon Mustard). The resulting loaf was as tasty as the first one, though it lacked the stunning yellow color – the Dijon mustard is white.

IMG_0664 3
As tasty as the earlier version, but white – made with Dijon mustard

SENFBROT – MUSTARD BREAD  (2 small loaves)

(adapted from BÄKO Gruppe Nord)

140 g/5 oz bread flour
84 g/3 oz water
1 g/ 1/4 tsp. instant yeast
2 g/0.12 oz salt

104 g/3.7 oz cracked wheat (coarse meal)
70 g/2.5 oz rye meal
130 g/4.4 oz water
2 g/0.12 oz salt

Final Dough
all preferment
all soaker
556 g/19.6 oz bread flour
6 g/0.2 oz instant yeast (original recipe: 15 g/0.5 oz)
16 g/0.6 oz salt
408 g/14.3 oz water
66 g/2.3 oz mustard
122 g/4.3 oz middle aged Gouda, coarsely grated (or other hearty cheese)

2 tbsp mustard, for brushing (you can add a bit of water to dilute it)
sunflower or pumpkin seeds, for topping

Preferment and soaker

DAY 1:
In the morning, mix preferment and soaker. Cover bowls, and leave at room temperature for about 8 hours, or until preferment is puffed and ready.

For the final dough, mix all ingredients at low speed (or by hand) for 1-2 minutes, until all flour is hydrated. Let dough rest for 5 minutes, then knead at medium-low speed (or by hand) for 6 minutes, adjusting with a little more water or flour, if needed (dough should be a bit sticky, clearing only sides of bowl, but stick to bottom.)

The dough will be sticky, but release the sides of the bowl

Transfer dough to a lightly oiled work surface. With oiled hands, stretch and pat it into a rectangle, fold from top and bottom into thirds, like a business letter, then do the same from both sides.

Gather dough into a ball, place seam-side down into a lightly oiled bowl, cover, and let  rest for 10 minutes. (Or just leave it on your work bench, and cover with the mixing bowl.)

After the last fold, place dough ball in oiled container (white mustard)

Repeat stretching and folding 3 more times, at 10 minute intervals. After the last fold, place dough in lightly oiled container, cover well, and refrigerate overnight. (At this point I already divide my dough in halves, and place them in separate containers.)

The next morning the dough has almost doubled in volume

DAY 2:
Remove dough from fridge 2 hours before using.

Preheat oven to 465ºF/240ºC, including baking stone and steam pan. Line baking sheet with parchment paper. Keep mustard and seeds for topping at hand.

Shape each dough piece into a tight boule

Shape dough into 2 boules, and place on prepared baking sheet. Brush with mustard, and sprinkle with seeds, pressing them a bit down with your hands to stick.

Brush breads with mustard (here white Dijon) and sprinkle with seeds

Place breads, seam side down, on parchment lined baking sheet, and proof, covered, for 45 – 60 minutes, or until they have grown 1 1/2 times their original size.

Colorful topping with yellow mustard and pumpkin seeds

Bake loaves for 15 minutes, steaming with 1 cup of boiling water. Remove steam pan, and rotate breads 180 degrees.

Reduce temperature to 210ºC/410ºF,  and continue baking for another 25 minutes, or until breads are a deep reddish (or golden brown – depending on the mustard), sound hollow when thumped at the bottom, and register at least 200ºF/93ºC.

Let breads cool on a wire rack.

The Dijon Mustard Bread –  a bit less colorful…
….but just as tasty!

Updated and re-written post from an earlier one, published in 2013 (and submitted to YeastSpotting)




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