This week I’m doing a mustard flavoured rye sourdough (and plan to eat a lot of mackerel with it :).
I started by toasting some mustard seeds for the top of the bread.
The dough mix on the second day was all wheat four this week, as Tesco didn’t deliver my rye flour, so I need to save what I’ve got for next week’s starter in case I still haven’t sourced any rye flour by then. I then added 2 tbsp English mustard, and 1 tsp English mustard powder.
Of course all the rising has torn the shoulders, as usual. I must look into that. On the plus side all the mustard seeds stayed in place!
Cutting into it… not great. Huge gap at the top, and the main bread is a bit doughy, despite being over 95c internally when I took it out of the oven. Part of this is the heat, but I wonder if it’s also the flour? Given I used wheat over rye this week, maybe wheat really needs that kneading? So in future I’ll try and stick with rye on day two, and probably increase so it’s 200g rye, and 130g of something else (rather than the other way around).