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Horseradish & Mustard Rye Bread

From Mom's Breads From Bety's Kitchen: This bread has an unusually bitter, but robust taste. Pour the beer into container and let it go flat. If you add salt to beer that isn't flat, it will foam and triple in size. Try serving the bread the European style - sliced thinly, spread with butter with thin slices of sweet onion or lightly salted Emmenthal cheese.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Author Mark Oppenneer

Ingredients

  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • ½ cup warm water about 110 degrees
  • 2 cups flat beer the darker the better
  • 2 tablespoons Dijon mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 2 cups rye flour
  • 2 teaspoons salt
  • 2 tablespoons caraway seeds
  • 4 to 5 cups unbleached flour
  • Cornmeal optional

Instructions

  1. In a large bowl, stir yeast into water to soften. Add beer, mustard, horseradish, oil, sugar, rye flour, salt, caraway seeds, and 2 cups unbleached flour. Beat vigorously for two minutes. 

    NOTE #1: I'm not a fan of caraway seeds. This may sound odd, but I love the flavor just not the actual seeds. To get the flavor without the seeds, I grind the 2 tablespoons of seeds into powder.

    NOTE #2: a 12 ounce bottle of beer yields about a cup and a half. If you only have one bottle, use water for the remaining ½ cup.

  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place on a well-greased baking sheet. Flatten the top of the loaves slightly. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. 

    YET ANOTHER NOTE: I never use a well-greased baking sheet. I always use parchment paper. In this case, I let the dough rise on the paper and then used it to transfer the risen dough to the baking stone.

  6. About 15 minutes before baking, preheat oven to 375 degrees. I used a baking stone for this recipe.

  7. Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
  8. Immediately remove bread from baking sheet and cool on a rack