Mustard Rye Sandwich Bread

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Mustard Rye Sandwich Bread

star rating (5) rate this recipe »
Published prior to 2008

This soft, moist sandwich rye bread has a hint of mustard, a hint of onion… It’s just right for America’s favorite sandwich, ham and cheese; or for a Reuben, pastrami and Swiss, thick slabs of liverwurst and onion, or the deli favorite of your choice.

1 cup (8 ounces) lukewarm water
2 tablespoons Dijon or hot-sweet mustard
1 tablespoon brown sugar
2 tablespoons (1 ounce) butter or oil (3/4 ounce)
3 tablespoons (7/8 ounce) mustard seeds, brown, black, or a mixture
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (3/8 ounce) dried minced onions
1 tablespoon onion powder
1 cup (4 ounces) pumpernickel
1 1/4 teaspoons salt
2 1/2 teaspoons instant yeast

Mix and knead together all of the ingredients--in a bowl, mixer, or bread machine--to make a smooth, but quite sticky dough. (Polysaccharides in pumpernickel called pentosans are responsible for this stickiness; they’re the reason rye dough will never attain the silky, delightful finish that wheat-based doughs are capable of.) Transfer the dough to a lightly oiled bowl, cover it, and let it rise for an hour; it’ll become puffy, but probably won’t double in bulk.

Transfer the dough to a lightly greased work surface, and gently deflate it. Shape it into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan, and allow the loaf to rise till it’s crested a good inch or so over the lip of the pan. This should take between 60 and 90 minutes; give it more time if necessary. This bread doesn’t have much oven spring, so you want to get as full a rise in the pan, before baking, as possible.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Yield: 1 loaf, 12 servings.
October 14, 2003


  • star rating 03/05/2015
  • mrmoran from KAF Community
  • Definitely not a high-riser, as the recipe indicates, but certainly high and robust enough for a delicious ham-and-Swiss sandwich. Great flavor, along with a fabulous aroma while it baked :-) Really enjoying trying all of the KAF rye breads, and this one definitely has its place as a terrific sandwich loaf.
  • star rating 09/22/2014
  • luvmychaos from Huntington Beach
  • This bread is perfect for a Patty Melt! My husband is a huge whole grain mustard fan so this was right up his alley. I subbed whole gran for the Dijon and we loves it. It definitely needs a long 2nd rise(as the recipe states). My 1st loaf hadn't risen that much almost 2 hours so baked it off since we were hungry. Made a 2nd loaf(because I'm anal) and gave it over 2 hrs&it rose the 1" over the rim. Only thing we thought was missing were the caraway seeds so I will definitely add the next time I make this!
  • star rating 04/26/2011
  • pammyowl from KAF Community
  • This recipe is fine, I guess. I can't taste the mustard, though. I recommend using a coarse grain mustard instead of dijon. It is best toasted!
  • star rating 08/22/2009
  • Joan from Boston
  • Yes, this is good for ham sandwiches, but the first time I smelled this out of the oven I couldn't stop thinking of burgers. This is now my recipe for hamburger buns.
  • star rating 02/17/2009
  • Helen Holly Farm from Little Rhody
  • This bread is exceptional...something you cannot buy in a commercial bakery! The bread has a pleasant tang from the onion and mustard but the flavor is not so overpowering that one could not use this for any meal. The mustard seed adds a little unexpected crunch! I used a whole fresh sweet onion the size of a golf ball very finely minced in place of the dried onion flakes. I did use the onion powder. I also proofed the yeast in the warm water before I added it to the dry ingredients. My loaf did double in bulk thanks to the addition of 2 teaspoons of KAF whole grain bread improver mixed in with the flour. If you are looking for a special bread to bring to fund raisers, one that everyone will ask for again and again, this is it!