Senfbrot German Mustard Bread

Senfbrot German Mustard Bread, made with bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds.

Senfbrot is the bread of the month for the FB group Artisan Bread Bakers.

The original recipe, published by a German bakers’ association, Bäko Gruppe Nord, was written in German and scaled for a commercial bakery.

Fortunately for us, Karin of Brot and Bread, translated the bread for David, The Rye King, and he shared it with the Artisan Bread Bakers FB Group. Karin also added a soaker for the coarse grains and scaled the formula down to a more manageable size for the home baker.

David’s notes:

This Senfbrot German Mustard Bread is a favorite bread of mine.

It’s unique, it’s robust and it’s a fan favorite at Hearth Baked Tunes. It is filled with several of my favorite things: Cheese, Mustard, Rye, and Seeds!

I know that you will find this bread enjoyable to not only make but to eat. It makes absolutely killer grilled cheese.

Play with the ingredients a little bit, and get creative with your cheese choice. I like something sharp, maybe a very sharp white cheddar, a hearty smoked gouda would also be grand!

I would also recommend getting your hands on some German Mustard. I used one with middle-of-the-road spiciness when I last made this bread.

Cathy’s notes:

After placing the loaves in the proofing basket, I put them in the refrigerator overnight to proof. The loaves didn’t have as much oven spring as I would have liked and this is probably due to being proofing all night in the fridge.

I baked my loaves in a preheated Dutch Oven Combo Baker at 450 degrees F., then turned it down to 425 degrees F.

For the first loaf, I transferred the risen loaf to the preheated combo baker bottom, then brushed it with mustard and topped with seeds.  Then I scored it. Since the baker was hot, it deflated the dough some.

Because it was a bit tricky to brush the loaf without burning myself or deflating it, I decided to use a parchment sling for the second loaf.

After the first loaf was finished baking, I placed the combo baker back in the oven to reheat.

Then I transferred the 2nd loaf from the brotform to a piece of parchment paper. I brushed the top of the loaf with mustard and sprinkled it with pumpkin seeds. Then I placed the parchment sling with the bread in it onto the base of the preheated baker. I scored this loaf as well, but in hindsight, I probably shouldn’t have.

These loaves didn’t have a lot of oven spring, but they had a very nice crackle when they came out of the baker.  They sang for a while. The crust got a little bit burned where there was mustard and no pumpkin seeds.  It doesn’t taste burnt though. It has a nice chewy and mustard flavor.

As David and Karin also mentioned, this bread makes a great grilled cheese sandwich.

Senfbrot German Mustard Bread

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• Author: Bread Experience
• Total Time: 35 minutes
• Yield: 2 loaves 1x

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Description

Senfbrot German Mustard Bread, made with bread flour, rye, and cracked wheat, is filled with cheese and brushed with mustard before being topped with pumpkin seeds.

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Ingredients

Units MUS Scale 1x2x3x

Preferment:
140g bread flour
100g water
1 g or 1/4 tsp. instant yeast
2g salt

Soaker:
105g cracked wheat flour
70g Rye meal, coarsely ground (pumpernickel will do)
150g water
3g salt

Final Dough:
All of the above
385g water
550g all-purpose spelt flour
15g instant yeast
16g salt
66g mustard
130g Cheese in chunks
Mustard for brushing and sunflower seeds for dusting

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Instructions

Prepare the preferment and the soaker and allow it to mingle for about 8-12 hours at room temperature. This could be done either very early in the morning or overnight depending on your style. Once properly mingled, mix the final dough, add the soaker, and start to knead.

Add the preferment in chunks. If you are kneading by hand, give it about 8-10 minutes of kneading. If you are mixing by mixer, 1-2 minutes on low speed and 2-3 minutes on second speed. This is a sticky dough, due to the increased hydration. Try to avoid adding extra flour if possible.

During the bulk fermentation, give the dough two to three folds depending on your gluten structure, 25 minutes apart.

Then divide the dough into two equal-sized portions and pre-shaped into rounds. 15 minutes later form the dough into two tight boules, place in a dusted brotform and proof for 70 minutes.

After proofing, the boules should be heavily brushed with mustard and topped with sunflower seeds.

Bake the loaves in a preheated oven at 450 degrees, 15 minutes with steam (or in Dutch ovens), and then vent the steam and reduce the oven temperature to 400 degrees. Bake for an additional 25 minutes.

Cool completely before slicing and serving.

Notes

Slightly adapted from David Wolf’s formula on Hearthbakedtunes

I used spelt flour for the final dough and changed the hydration.

• Cook Time: 35 min
• Category: Rye Bread
• Method: Yeast
• Cuisine: German

Happy Baking!

Cathy