You're probably wondering why the bread on the photo looks so yellow. No, it's not me and K. mishandling the white balance on our camera. It's just that this bread is so exceptionally yellow in colour (mustard powder + ground turmeric), as well as mustardy in flavour (whole-grain mustard + mustard powder + mustard seeds). Definitely (or perhaps?) too mustardy to be your daily bread, but it would make a lovely loaf to accompany a simple vegetable soup, and perhaps even a cheeseboard.
The recipe is adapted from an Estonian supermarket food magazine Toit & Trend.
Makes 1 loaf
250 ml (1 cup) lukewarm water
2 Tbsp vegetable oil
2 Tbsp whole-grain mustard
400 g plain/all-purpose flour
1 packet active dry yeast (app. 11 g)
3 tsp mustard powder (I used Coleman's English)
0.5 tsp ground turmeric
0.5 tsp salt
1 egg, whisked, for brushing
2 Tbsp brown mustard seeds, for topping
Mix the water, oil and whole-grain mustard in a large bowl.
Mix the flour, dry yeast, mustard powder, turmeric and salt in another bowl, then stir into the water mixture and knead, until the dough breaks loose from your hands (or dough hook, if using a mixer).
Cover the bowl with a clingfilm or a clean kitchen towel and leave to prove for an hour in a warm, draft-free place. It should pretty much double in size.
Knead the dough once again, then form into a round loaf. Transfer the loaf into an oiled oven sheet, cover again with a piece of clingfilm or a kitchen towel and leave to prove for another hour.
Cut few slashes on top with a sharp knife, then brush with egg and sprinkle with mustard seeds.
Bake in the middle of 200 C /400 F oven for about 30 minutes, until the bread is lovely golden and crispy on top.
Let it cool for about half an hour after taking out of the oven, then slice as thinly or thickly as you like.
Other bread recipes @ Nami-Nami:
Estonian Soda Bread with Ricotta Cheese
Tender Potato Bread (a Daring Baker challenge)
Fennel Seed Bread
Georgian Cheese Bread Hatchapuri