No-Knead Mustard Bread Recipe
Active Prep: 25 min
Cook: 1 hour
- 3 cups (15 oz.) bread flour, plus more for dusting
- 1 1/2 cups water
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Crushed Brown Mustard Seeds
- 1 1/2 tsp. Kosher Salt
- 1/4 tsp. instant active yeast
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This recipe was designed as an accompaniment for our Herbed Fish and Fennel en Papillote featured in Spice Club, Savory’s spice of the month club. For a gluten-free version, visit our recipe for Gluten-Free Mustard Bread.
In a large bowl, combine all ingredients. Stir until a shaggy dough forms and all of the flour has been incorporated. Cover and leave at room temperature for about 18 hours, or in the refrigerator for about 24 hours.
Cut a large square of parchment paper and dust generously with flour. Set aside. Turn dough out onto a floured surface. Fold each of the four sides into the center of the dough and flip seam-side down. Roll dough in your hands to create a taut ball, dusting with flour if it feels sticky. Place on the floured parchment square and cover loosely. Let rise for about 2 hours, or until dough is almost doubled in size and does not immediately spring back when gently poked.
Place a large Dutch oven in a cold oven and preheat to 450 degrees. Remove Dutch oven from oven once preheated. Carefully lift the dough by the corners of the parchment paper and gently lower it into the hot Dutch oven. Cover with a lid or aluminum foil. Bake for 30 min., then remove covering and bake for an additional 30 min., or until loaf is golden brown. Cool completely before slicing with a serrated knife.
Ashlee Redger, Savory Spice Test Kitchen