Mustard Rye Bread

Here is a hearty bread that is perfect for gift-giving. It makes two loaves so you can share one with a friend in an attractive basket, or keep the other in the freezer for a handy addition to a pot of homemade soup or stew.

• 3-4 c. flour
• 2 tsp. salt
• 2 pkg quick-rise yeast
• 2 cups warm water
• 1/4 c. Dijon mustard (I used the grainy style)
• 3 tbsp. brown sugar
• 3 tbsp. butter or olive oil
• 2 1/2 c. rye flour (doesn't matter if it is light, medium or dark, I used dark)
• 1 egg beaten
• 1-2 tsp caraway seeds
• ( I forgot to use them, but the would be nice...I would add the caraway to the dough instead of sprinkling them on top.)

1. In a large bowl, combine 2 c. flour, salt and yeast, blend well.
2. In small saucepan heat water, mustard, brown sugar and butter until very warm (120-130 F).
3. Add warm liquid to flour, beat at low speed until moistened about 3 minutes.
4. Add rye flour and additional flour until dough pulls from sides of bowl.
5. On a well floured surface knead dough until smooth and elastic adding a bit of flour as needed, about 5 minutes. Place dough in greased bowl cover loosely and let rise in the oven with the light on until double in bulk.......or let it rest for 15 minutes.
6. Grease large cookie sheet. punch dough down to remove air bubbles. Divide in half shape into balls. Place on greased sheet. Press down slightly. Cover and let rise til double about 45 minutes. Slash 1/4" deep lattice design on the loaf (or slashes, whatever you want). Brush dough with beaten egg and sprinkle with caraway seeds if desired. Or if preferred into two greased loaf pans, as I did in the picture above.
7. Bake in a preheated oven at 375 for 25-35 minutes, or until brown and sounding hollow when tapped.
8. Cool on wire rack.

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