Honey Mustard Rye Rounds
|All purpose flour||2 1⁄4 Cup (36 tbs), divided|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|Dry yeast||1 Tablespoon (1 Package)|
|Skim milk||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Egg||1 , beaten|
|All purpose flour||1 1⁄2 Tablespoon|
Combine 1/2 cup all-purpose flour, rye flour, salt, and yeast in a large bowl; stir well.
Combine milk, honey, mustard, and margarine in a saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool to 120° to 130°.
Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer until blended.
Add egg; beat an additional 2 minutes at medium speed.
Stir in enough of the remaining 1 3/4 cups all-purpose flour to make a soft dough.
Sprinkle 1 1/2 tablespoons all-purpose flour evenly overwork surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Shape each portion into a round loaf.
Place loaves on a baking sheet coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Using a sharp knife, make 1/4 inch-deep slits 1 inch apart to form a lattice design across top of each loaf.
Bake at 350° for 30 minutes or until loaves sound hollow when tapped.
Cut into wedges.