mustard loaf Recipe
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Ingredients
1 package (1/4 ounce) active dry yeast 3/4 cup warm water 1/4 cup beer (I used lager) 3 tablespoons honey 3 tablespoons brown mustard 1 teaspoon Kosher salt 2 cups bread flour 1 to 1-1/2 cups buckwheat flour 1/8 to 1/4 cup chopped red onions 1/8 to 1/4 cup chopped zucchini 1/4 cup olive oil 1 tablespoon ground pepperRecipes for your iPhone
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How to make mustard loaf
- In a large mixing bowl, whisk yeast into warm water until dissolved.
- Add beer, honey, mustard, salt, and bread flour (2 cups). Beat until smooth.
- Slowly stir in remaining flour until a soft dough forms (not too sticky, but not too dry).
- Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes.
- Place in a greased bowl. Cover and let rise in a warm place until doubled (45 minutes).
- Punch down and fold chopped red onions and zucchini into the dough; shape into a loaf. Place in a greased 9 x 5 inch loaf pan.
- Cover and let rise until doubled, about 1 hour.
- Preheat oven to 400 degrees F.
- Mix together the oil and pepper. Brush top of loaf to generously coat.
- Bake for 20 minutes.
- Rotate pan and cover loosely with foil -- bake for an additional 10 to 15 minutes (until golden brown).
- Let cool in the pan and then move to cooling rack.
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