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Bread Machine Baking: Rye Anise Bread

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One nice thing about bread machines is that you can try different flours and experiment with textures and add-ins. This recipe for Rye Anise bread is perfect for this. It’s made for pastrami or corned beef, and a hearty mustard! My mustard is also included below, so today is sort of a two-for-one blog.

Rye Anise Bread

  • 3/4 cup milk
  • 1/3 cup water
  • 1 egg
  • 3 Tbsp butter
  • 2 2/3 cup all purpose flour
  • 1 2/3 cup rye flour
  • 1/4 cup brown sugar
  • 4 tsp vital wheat gluten (I have linked you to a page of choices)
  • 1 Tbsp Anise seed
  • 2 tsp orange zest
  • 1 tsp salt
  • 1 3/4 tsp active dry yeast


  • Add ingredients according to your machine instructions. In my case, I add wet then dry.
  • Select whole grain if you have it, otherwise, use the white bread setting.
  • If you have an electric knife, you can cut this while warm, but if not, allow it to cool before slicing.

This kind of bread needs a grainy, spicy, flavorful mustard. It’s so easy to make your own, you will be surprised. There are only three ingredients so a basic mustard; mustard seeds, water, vinegar. But from that basic list, you can make any variety of mustard you like. Mustard seeds are black, brown, or yellow. The yellow being the mildest flavor. Use what you like and switch it up a bit to try different ratios, too!

The vinegar also can be switched up to change the flavor. Apple cider vinegar is my go-to because I have lots of it at all times in the pantry. You can use white vinegar, malt, any kind you have.

Even the water can be increased/decreased in order to make the vinegar more pungent. Just keep the total amount the same (in this case, 1 cup of liquid) and start experimenting. Pro Tip: replace the water with white wine or beer for even more variety!

Here is the basic recipe:

Homemade Mustard


  • Combine ingredients in a jar
  • Leave the jar on the counter for 2-3 days. (yes, on the counter)
  • Blend with a stick blender to the consistency you prefer
  • Enjoy!

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