Grain Mustard, Caraway Seed and Beer Bread

by Joanne on March 15, 2010

I decided to do my first half marathon and signed up for the Skunk Cabbage Half.  I know…what’s this thing I have with skunks?  That’s what I thought when I saw this half listed on Active.  The worst part is that the course is described as rolling hills. I really don’t like hills. But I do enjoy going down them.      Something for me to keep in mind while trudging up those steep inclines all around Utica.  On April 11, I’ll be running my longest race yet.  The week before that is the Fort-To-Fort, 10K.  I haven’t signed up for that one yet, I’m still thinking about it.

As for today, this is what was accomplished:  4.5 mile run on T/M + 30 min. weights (chest & biceps) + 3.23 mile run with Shane.  Total running today: 7.73 miles.  We lucked out because it only started to rain the last quarter of a mile.

The rest of the week in exercise looks like this:

Tues:  55 min. of cross  training + 25 minutes weights + 3 – 3 1/2 walk or jog

Wed:  16 mile run or 80 minute run.

Thurs:  30 min. cross train + 30 weights + 3 mile run

Friday:  Rest

Saturday:  80 minute run or 16 mile run.

Sunday: Rest

It’s March.  St. Patrick’s Day is in the minds of many.  Isn’t it usual to think about making Irish Soda Bread?  Probably. But I was more along the beer bread way of thinking.  I combined the wonderful flavor of whole grain mustard with a light beer and, while in the midst of mixing this up, had the revelation that caraway seed goes well with mustard.  The flavor of mustard stands out in this bread with the beer and caraway offering subtle undertones. 


I used a bread maker but kneading bread, or bread making in general can be quite therapeutic.  Don’t hesitate to take the time to push the dough, fold it over, gently squeeze and turn, push the dough again, fold it again, gently squeeze and turn.  Absorb your self deep into the physical and mental focus of forming a gooey mass of ingredients into a manageable ball of dough that will later transform into a warm, tasty, experience on your tongue. 

For more on the benefits of making bread, see my article on EXAMINER: Food Therapy

Ingredients:  Small Loaf


  • 1 cup beer (use lager for subtle taste)


  • 1 TBS olive oil
  • 2 TBS whole grain mustard
  • 1 tsp yellow mustard
  • 2 tsp caraway seed
  • 2 1/2 cups bread flour
  • 1 cup whole wheat flour
  • 1 TBS nonfat dry milk powder
  • 1 tsp salt
  • 2 tsp granulated sugar
  • 1 1/2 tsp Active dry yeast

Add the ingredients to the bread maker basket.  Set on basic setting, medium crust and hit starts.  Enjoy warm!



Did you celebrate St. Patrick’s Day this past weekend?  Will you make a special dinner on Wednesday when the official St. Patrick’s Day rings in?


Print Friendly, PDF & Email


  • At 2010.03.15 07:40, kristy said:

    Oh so lovely and sounds fabulous! I’m saving this up for later use. Thanks, Joanne! Making bread by hand is a good theraphy LOL! Punch hard…punch hard, girl! haha….
    .-= kristy´s last blog ..Tiramisu With Sugared Almond Praline =-.

    • At 2010.03.15 08:12, Joanne said:

      Kristy: I enjoy making the bread by hand as well. I like your methond: “Punch Hard”. 🙂

      • At 2010.03.15 08:30, denise @ quickies on the dinner table said:

        I LOVE mustard, and I love making my own bread, so I really don’t know why I never thought of combining the two! This is probably the most imaginative loaf recipe I’ve seen in a while! I am definitely going to try this. Thanks for sharing!
        .-= denise @ quickies on the dinner table´s last blog ..just pointing in the general direction =-.

        • At 2010.03.15 09:13, Lori (Finding Radiance) said:

          You know when the course says it’s hilly – that means it’s hilly! Rolling or not, hills are hills LOL!

          That bread looks fantabulous!
          .-= Lori (Finding Radiance)´s last blog ..Happy Pi Day! =-.

          • At 2010.03.15 10:17, Pam said:

            This looks and sounds fabulous! I posted my mother-in-laws Swedish Mustard recipe and I think it would work great with this. It never occurred to me to add the mustard to bread dough. I will have to try your recipe!

            • At 2010.03.15 10:45, Joanne said:

              Denise: Thanks

              Lori: Thanks Lori. Now you’re scaring me.

              Pam: Thanks.

              • At 2010.03.15 11:22, Dawn Hutchins said:

                That bread looks to die for and great photos! Did you submit that one to foodgawker and tastespotting?
                .-= Dawn Hutchins´s last blog ..Meat Sauce Over Spaghetti Squash =-.

                • At 2010.03.15 12:18, Kalli@fitandfortysomething said:

                  oh i love irish soda bread! no i will not make anything too special for st. pattys day….i am a bit celebrated out 🙂
                  thank you for the tofu suggestion on your alfredo recipe!
                  have a good day….
                  .-= Kalli@fitandfortysomething´s last blog ..New Food =-.

                  • At 2010.03.15 15:22, Nicole. RD said:

                    What a GORGEOUS bread!! Wow!

                    You will dominate in that 1/2! Your mileage is so high already, you’re going to do great!!

                    I’m making a brown soda bread on Wednesday, but nothing other than that 🙂 Lame!! My husband doesn’t like corned beef and cabbage 🙁

                    • At 2010.03.15 19:24, Pam (@ TotalHealthCounseling) said:

                      Great job signing up for the half marathon race!!
                      The bread looks really hearty and delicious-yum.

                      • At 2010.03.16 11:53, Joanne said:

                        Nicole: Thanks for the vote of confidence 🙂
                        Pam: Thanks.

                        • At 2010.12.07 13:28, Mike Burns said:

                          Looks delicious. I just wrote a recipe for Caraway Beer Bread myself. Mine’s more of a quick bread though.

                          • At 2011.08.25 06:32, shaista said:

                            Thanks for sharing.I was looking for this.

                            Previous post:

                            Next post: