Mustard Seed Bread (Dr.Cookie Cookbook pg.185)
2 cups unbleached all -purpose flour
1 1/12 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon packed brown sugar
1/3 cup whole grain mustard
1 1/4-ounce package active dry yeast (1 scant tablespoon), at room temperature
1 cup warm water
Mix all ingredients except 1 cup of all-purpose flour in a large bowl. Stir
with a large spoon or spatula and when the dough is cohesive, turn it out onto
a lightly floured surface.
Knead the dough for 10-15 minutes or until it is smooth and elastic . Add as
much of the reserved flour as necessary to keep the dough from sticking.
Put the dough in a large, lightly oiled bowl, cover with a kitchen towel and
let rise in a warm, draft-free place for about 1 hour or until doubled in
volume.
Coat a 9-5 inch loaf pan with nonstick cooking spray.
Using your fist, gently punch down the risen dough. Turn the dough out onto a
lightly floured surface and knead for about 1 minute. Shape the dough into a
loaf and put in the pan. Cover and let rise in a warm , draft free place for
45-60 minutes or until again doubled in volume.
Preheat over to 350 degrees F.
Bake the loaf for 40-45 minutes or until the bread is lightly browned and
sounds hollow when tapped. Remove the bread from the pan and let cool on a wire
rack.
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