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Apr 9, 2015

Senfbrot - German Mustard Bread

Senfbrot - German Mustard Bread

The recipe for this Senfbrot, or German Mustard Bread, was discovered by my friend David of Hearth Baked Tunes on a German bakers association website, in German of course, and proportioned for commercial bakers.

Not quite ready to make 48 loaves in a single day, David enlisted another of my breadhead friends, Karin of Brot and Bread, to translate and scale down the formula for the home baker. Thank you David and Karin! You should also check out my friend Cathy of Bread Experience's take on this bread. She used spelt and an overnight refrigeration for the dough.

Senfbrot - German Mustard Bread

This bread is unusual in that it contains mustard in the dough, and is also coated with mustard before baking. David says to play with the ingredients, so I used a whole seed Dijon mustard in the dough and yellow mustard for the coating. 

Senfbrot - German Mustard Bread

The bread is also filled with cheese chunks. While the original recipe calls for aged Gouda, I used Gruyere, since I love the way that it melts, plus I had some on hand. Cheddar would also be wonderful in this bread. 

This bread is delicious, and smells amazing while it is baking. I slashed my loaves, but in hindsight, that is probably not necessary, considering the wetness of the dough. 

David coated his bread with sunflower seeds, and Karin coated hers with pumpkin seeds. I decided to use a mixture of sunflower, poppy, sesame, anise, and flax seeds. 

You'd never know that this bread includes mustard. You'll just know that this bread is amazingly delicious. 

Senfbrot - German Mustard Bread

This bread makes the best grilled cheese. The best. 

Senfbrot - German Mustard Bread

Makes two loaves



140 g bread flour
85 g water
1 g (1/4 tsp) instant yeast
2 g salt


105 g cracked wheat or coarse wheat flour
70 g rye chops or coarsely ground dark rye flour
135 g water
3 g salt

Final Dough

All of the above
415 g water
550 g bread flour
15 g yeast
16 g salt
66 g mustard of your choice
130 g cheese of your choice in chunks
Mustard for spreading on the loaves
Sunflower, pumpkin, or mixed seeds for sprinkling on the loaves


  1. The night before baking the bread, mix the preferment and the soaker in two separate bowls. Cover each bowl with plastic wrap. Let them sit at room temperature for about 12 hours. 
  2. In the bowl of a stand mixer, mix the final dough ingredients for about 6 to 8 minutes. 
  3. Cover the bowl with plastic wrap, and let it sit for 30 minutes. Do three stretch and folds from all four "sides" of the dough, 30 minutes apart. After the final stretch and fold, let the dough rise for 30 minutes. 
  4. Divide the dough into 2 equal pieces, and shape them into two balls. Cover with oiled plastic wrap for 15 minutes. Do a final shaping and place the two loaves into floured brotforms, seam side up. Cover with oiled plastic wrap.
  5. Let the bread rise for about 70 minutes. Preheat the oven to 470 degrees F with a pizza stone.
  6. Turn the loaves out onto a parchment lined peel.
  7. Heavily smear the risen loaves with mustard, and sprinkle with the seeds of your choice. Transfer the loaves onto the pizza stone and spray the oven walls with water. 
  8. Bake for 15 minutes with steam or in a covered Dutch oven, and then reduce the oven temperature to 410 degrees F. Remove the covers from the Dutch ovens if using, and bake for another 25 minutes. The interior temperature of the bread should be around 200 degrees F.
  9. Cool on a wire rack.

Would you like to comment?

  1. Karen H Kerr, love your bread , Wow! Amazingly delicious. :)..P. S. "Karen " I think here in Canada, Ontario, Barrie they don't have a some of these kinds of grains. But they looks absolutely delicious.

  2. Your Senfbrote look great, I should really make them again. Isn't it amazing that you don't taste the mustard as a distinct taste? I was a bit leery at first about that, but it just gives the loaves a very subtle aroma.

  3. This sounds delicious! I have never put mustard on my bread loaves before baking but I can imagine the flavor is fantastic. I can't stop dreaming about making a gooey grilled cheese with this bread! :)

  4. I have never heard of mustard bread before, but of course it makes total sense! And what an amazing ham sandwich could be made with this. :)

  5. Oh my goodness this bread includes everything I heartily enjoy eating, cheese and mustard! I always reach for loaves like this with all those seeds and things on top. Maybe I can get over my baking phobia and give this a go :)

  6. Love the idea of mustard bread! I haven't made homemade bread yet, never knew that you could add mustard to the dough! Will have to give it a try :)

  7. We are on similar paths again! I just baked a sourdough with black pepper and cheese in the dough, and like you described for the mustard, it was not possible say black pepper was the background taste in my bread

    I shall try your recipe sometime, seems outstanding!

  8. I've made this bread three or four times. I used smoked gouda and cheddar. The first time I used the cheddar it was rather salty, so when I made it again with the cheddar, I cut the amount of salt in the dough. Also, the first time I made it the mustard I used to coat the bread and "glue" the seeds to the loaves had a good bit of honey, so it got a little browner than I would have liked. The smoked gouda was really good in this bread.

    1. Thanks Bill. Smoked Gouda sounds really good!


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