ye olde bread blogge

bread, coffee and tidbits

Senfbrot (mustard bread)

with 10 comments

When it comes to stuff I’d like to see in dough, it usually is flour (or allied cereal products), water (or related liquids), yeast (or bef(r)iended leavening agents) and salt. Here, mustard and cheese are added to get a strongly flavored loaf with a mustard-sunflower-seed topping.

The top of the dough is wet with mustard, so putting it upside-down into a floured basket is perhaps not ideal for proofing. I made sure that the bread was very puffy after the first rest, quickly shaped it with a light hand and only gave it a short rest after I had applied the mustard and sunflower seeds. The dough is quite soft, so letting it rest free standing would make it spread too much. As in the Einkornbrot, the very short final rest did not do much harm as you can see in the pictures.

Senfbrot (mustard bread), 1 round loaf

Pâte fermentée

  • 80g strong white flour
  • 50g water
  • 2g yeast
  • 1.5g salt

Let stand at room temperature for an hour, then put in fridge overnight. The next day it should look inflated. When you tear off a chunk, you will find an open structure inside. If not, let it rise at room temperature for another 2 hours.


  • 285g strong white flour
  • 55g whole-wheat meal, coarse
  • 35g whole-rye meal, fine
  • 8g fresh yeast
  • 8g salt
  • 280g water, 25°C
  • 35g mustard
  • 50g grated cheese like Gouda (I used Cheddar for a better ‘tang’)
  • Pâte fermentée


  • Additional mustard
  • Sunflower seeds

Add the mustard and cheese at the end of the mixing (gentle).
Desired dough temperature: 24°C
Bulk Fermentation: 45-60 minutes (original recipe: 90 minutes)
Ladle mustard on top of dough, then sprinkle with sunflower seeds (original recipe: roll the dough in them)
Final Fermentation: 5-10 minutes, seam side down on a piece of baking paper. (original recipe: Put bread into oven when dough has risen to 3/4 of its maximum capacity.)
Bake: Heat oven to 220°C and bake for 20 minutes, reduce heat to 190°C and bake for further 40 minutes. Cover with foil if the top browns too quickly. (Original recipe: Heat oven to roll-baking-temperature)

Recipe source: BÄKO recipe page (the September 2007 recipe)


Written by theinversecook

26 February 2009 at 20:05

10 Responses

Subscribe to comments with RSS.

  1. hm, lecker..Was für mich! Die Kinder werden es aber nicht essen..schade!


    28 February 2009 at 00:34

  2. Darauf muss ich zum Glück (noch) keine Rücksicht nehmen. Aber es kommt ja ohnehin selten genug vor, dass ich teigfremde Dinge in den Teig gebe.

    Grüße, Nils


    28 February 2009 at 17:13

  3. That looks delicious! Ever since you posted a link to that Bako site I have downloaded virtually all the recipes, just haven’t had a chance to make any, eventually I want to try this one and the Heidibrot.


    28 February 2009 at 17:15

  4. The Heidebrot is on my list too, but the handling of the dough gives me a headache. I don’t understand it.

    Have a 70% rye in the oven, looking good so far. Not a flat cross profile, yay.


    28 February 2009 at 18:19

  5. Hi, Nils, another beautiful and tasty bread. The crust looks deliciously crispy and the crumb just perfect. Another one of yours to add to my list.


    28 February 2009 at 18:44

  6. Just a question. From Jeremy’s comment I see that I missed this Bako link. I had no luck locating it with your search engine. Could you please post it again in reply to this comment? Thank you, MC


    28 February 2009 at 18:45

  7. Hi MC!
    The recipes can be found on this page.

    The breads very ‘mustardy’ – but good with cheese or cooked ham.


    28 February 2009 at 21:27

  8. Wow, that looks absolutely delicious. I’ve been making my own mustard recently. I’ll have to try this recipe with it.



    1 March 2009 at 01:59

  9. Mustard home-made – cool. I’ve used very coarse French mustard here :-D


    1 March 2009 at 04:53

  10. hm, lecker..Was für mich! Die Kinder werden es aber nicht essen..schade!


    3 January 2011 at 05:04

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: