Senfbrot (mustard bread)
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
- 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)