Mustard Rye Bread

This made a light rye bread. The mustard flavor seems to come out best when the bread is warm (or toasted). My husband loves rye breads, but prefers dark ryes the most. He definitely didn't care for the stone ground mustard in this one. The loaf was somewhat heavier than I usually make (yes I did use the gluten), but I liked it well enough. Unfortunately, I probably won't make this again unless I have others (outside my immediate family) to help *me* eat it. I may try it out on him one more time for "Reuben Sandwiches".

I am serving sausage and cabbage for dinner and thought I would try your bread recipe - it is just perfect for this, and many other uses beside! I substituted olive oil and molasses for butter and brown sugar and the tang of the mustard is just right. I used the gluten and got a nice, high 1 1/2 pound loaf with a good texture, not heavy at all. Thanks so much for a different twist on rye bread, one of my favorites. Carole in Orlando

I love rye bread and this recipe did not disappoint! I thought the mustard flavor was very subtle. My loaf was very flavorful, dense, and "sturdy." Great for ruebens! If you like rye breads, this is for you! Thanx for sharing. I'll make this bread often.