Have you ever tried to put mustard in a bread dough?

E

evan

Well-known member
I am in the process of packing down and moving into my new house and as I was packing I discovered that I do have a ridicilous amount of mustard. You name it, I've got it!

I do like mustard sauces and I have even made pizza with mustard sauce instead of tomato sauce, but everything has a limit.

I started thinking about adding mustard to a bread dough - a regular yeast dough with baking flour - but will the taste be too overwhelming? Is there anything I could add to complement the flavour of mustard or will the mustard alone be enough?

I thought I could make a bread or rolls to use for making sandwiches.

 
I am also a mustard collector. What I do when things start to get out of hand,

is mix some of them together, and then add some of my own seasonings. I espicially love chipotle mustard and a three pepper mustard (black pepper, cayenne and chopped pickled jalapenos). I then repackage them usually in a sterilized canning jar. I have come up with some really nice mustards like this. I am glad to hear I am not the only one who buys too many mustards. Oh also, if you like capers, try adding them. Oh and also pickle relish. See what I mean, endless combinations!

 
Eva, something I've done...

is roll out the bread dough after the risings, paint it with mustard, layer of emmentaler, layer of ham, then roll up tightly like a jelly roll. Seal the ends well to keep the cheese and mustard in, let rise, then bake. Makes a fantastic addition to a picnic!

 
I have made a similar sandwich with an oval rye loaf...

slice it in half horizontally, slather the bottom of the loaf with mustard, the top with mayo. Layer on top of the mustard half, thinly sliced ham, Swiss cheese or Jarlsberg, thinly sliced onions, then top with the mayo slathered top loaf. Wrap in aluminum foil, and bake in a 350 degree oven for about 45 minutes. Take out of the oven and let rest for 10-15 minutes before slicing. I have made these for parties and they work great because you can make everything ahead of time.

 
Here we go: I've got >>

Dijon mustard
Honey mustard
Skaane mustard (a local variety)
Cognac mustard
Whole grain mustard - hot
Whole grain mustard - mild
Colmans mustard powder
I also have a mustard without a label but it's strong as h*ll! It could probably start a fire smileys/smile.gif

 
South of Ottawa is a town called Merrickville where there's a wonderful shop ....

called Mrs. McGarrigle's. There one can buy any number of wonderful things for the kitchen including Mrs. McGarrigle's Fine Mustards. A trip to Merrickville isn't complete unless I'm heading home with at least 3 different kinds of Mrs. McG's wonderful mustards. At the moment I have Chipotle Lime, Creamy Champagne and Red Wine and Garlic. Yum!

You can visit her website where you will find recipes to match her mustards.

http://www.mustard.ca

 
I've looked at that site before! It's wonderful. I wish....

they shipped to the US. I want to get chipotle lime mustard. I found some online but refuse to pay $9.00 for shipping...grrr.

 
Right now I have.....

garlic mustard, honey mustard, dijon, coarse dijon, sweet and rough mustard, walla walla onion mustard, aioli mustard from T.J.s.,chinese hot mustard, powdered mustard, ball park yellow mustard,saki wasabi mustard and napa valley whole grain chili & garlic mustard but know I NEED more!

 
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