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. If not all of the flour is absorbed, use your hands to work dough until flour has been incorporated. Cover bowl with plastic wrap 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 and set aside. Turn dough out onto a floured surface and 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 with plastic wrap. Let rise for about 2 hours, or until boule is almost doubled in size and does not immediately spring back when gently poked.
Place a large Dutch oven or cast iron in a cold oven and preheat to 450 degrees. Remove pot from oven once preheated. Carefully lift the dough by picking up the parchment paper by its four corners and gently drop into the hot pot. Cover with a lid or aluminum foil. Bake for 30 min., then remove covering and bake an additional 30 min., or until loaf is golden brown. Cool completely before slicing with a serrated knife.
Ashlee Redger, Savory Spice Test Kitchen