Dijon Thyme Bread
This soft, flavorful bread combines the tang of Dijon mustard with the herby goodness of thyme. Perfect for sandwiches or as a side.
Equipment
- Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack
Ingredients
- ¾ cup 180 ml water, heated to 100°F (38°C)
- 1 tablespoon 21 g agave nectar
- 1½ teaspoons active dry yeast
- 1¼ cups 150 g bread flour
- 1¼ cups 150 g white whole wheat or regular whole wheat flour
- 2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- ¼ cup 60 g Dijon mustard, at room temperature
- 2 tablespoons 30 ml extra-virgin olive oil
- ½ teaspoon canola oil to coat bowl
- Nonstick cooking spray
Instructions
- In a medium-size bowl, combine the water, agave, and yeast.
- Let stand for about 10 minutes until it foams.
- In a large bowl, combine the flours, thyme, and salt.
- Add the mustard and olive oil to the yeast mixture.
- Stir the wet ingredients into the dry.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Add more flour if needed.
- Shape the dough into a ball.
- Lightly coat a large bowl with canola oil, add the dough, and cover.
- Let rise for 90 minutes.
- Coat an 8 × 4-inch loaf pan with nonstick spray.
- Punch down the dough, press into the pan, cover loosely with plastic wrap, and let rise for another 60 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap and bake for 26 to 28 minutes, or until golden brown and hollow-sounding when tapped.
- Let cool on a wire rack.
Notes & Wine Advice
Serving Tip:
Serve with a dollop of butter or as a base for savory sandwiches.
Wine Advice:
A light, crisp white wine such as Sauvignon Blanc pairs nicely with the tang of the Dijon mustard.
Nutrition values
Calories: 100 kcal | koolhydraten: 18 g | Eiwitten: 3 g | Vet: 2 g | Suiker: 1 g