Mustard and milk bread in a bread maker

Category: Yeast bread
Mustard and milk bread in a bread maker

Ingredients

Dry yeast 1 tsp
Flour premium baker. 450 g
Salt 1 tsp
Sugar 2 tbsp. l.
Mustard powder 1 tsp
Butter 20 g
Mustard oil 2 tbsp. l.
Milk 300 ml

Cooking method

  • This bread tastes like "that one", real mustard bread.
  • I baked this bread with water and milk. On water the taste is more "bright", on milk - more delicate. If you make bread with water, then replace the milk with the same amount of water and add 1 1/2 tbsp. l. dry milk., size "M", crust "medium"
  • Mustard and milk bread in a bread maker

Time for preparing:

4 h

Cooking program:

Mode

Ulitka
Handsome bread!
And I make honey-mustard with fresh mustard. I mix 1 tbsp. a spoonful of mustard with 2 tbsp. spoons of honey, dilute with a part of the measured liquid, pour it into a bucket and then everything as usual

Yana, have you tried baking with mustard seeds?
Yana
Quote: Ulitka

Yana, have you tried baking with mustard seeds?

No, I didn't bake with mustard seeds. I have not met them on sale. And powder of dry mustard is always in stores and is inexpensive, about 3 rubles for 50 g. When you add it a little to bread, the aroma and taste are great.
On the Mustard Bread theme, I recommended adding mustard powder and mustard oil to a regular white bread recipe, but no one paid much attention to it. Therefore, I decided to put here my recipe for mustard bread with milk.
Ulitka
Yana, I came across mustard seeds and powder in the store, but so far I have made only fresh mustard. You also need to buy mustard oil, it is on sale. Then you will definitely have a complete mustard set.
Better to bake mustard bread than to apply mustard plasters!
Olga @
Yana, I baked this bread today! Super! Thanks for the recipe!

I had a day off, I was thinking what kind of bread to bake, I went to the forum, and here I got a fresh idea (plus the fact that I really trust your recipes, I didn't have any mistakes with them). All the ingredients were available at home, the mustard powder, which had been left without use for a long time, also came in handy. For supper there was a small but round bread. I only admit that I did not put 2 sugar, but 1 spoon and put a light crust (my household likes this more). I really liked the crumb - tender, which is unusual for bread in the "Basic" program, it looked like French. Thanks again for the recipe.
Lika
And I baked it today. The family members just prayed to make them a simple white bread, they were tired of my multi-flour, seasoning breads And here is a very good compromise: I have a mustard smell, they have a white crumb I added only mustard - 4 tablespoons, and did not put dry mustard. I liked it very much, the crumb is soft and fluffy. I wrote down my recipes.
Olga @
Since the publication of this recipe, she has baked the third such bread. At the request of family and friends. For the third time, I added 2 tbsp. l. sugar, as in the original recipe, not 1 tbsp. l., as I did the previous two times - it turned out much tastier!

Today:
Mustard and milk bread in a bread maker
Mama Aleko
I really want to try to make such a bread. Can you tell me if you need to melt the butter for the gifted? And in what order should we add all this? Thank you so much
Crochet
Quote: Mama Aleko

I really want to try to make such a bread. Can you tell me if you need to melt the butter for the gifted? And in what order should we add all this? Thank you so much
I never melt butter, it should be at room temperature and cut into pieces (as recommended by the manufacturer of our stove with you, I also have 5002). And the sequence must be observed, again recommended by the cotton manufacturer, in our case, first: liquid (water or milk), salt, sugar, butter, flour, yeast.
Yana
Quote: Krosh

I never melt butter, it should be at room temperature and cut into pieces (as recommended by the manufacturer of our stove with you, I also have 5002). And the sequence must be observed, again recommended by the cotton manufacturer, in our case, first: liquid (water or milk), salt, sugar, butter, flour, yeast.
I do exactly as Krosh wrote, although I have a different bread maker. I put butter in pieces. But you can get by with mustard oil alone. Butter just makes the bread softer and the crust is softer.
By the way, I recently saw in the store a small loaf of gochichnaya bread (180 g) for 12 rubles. It turns out that baking your own mustard bread is cheaper.
NatalyaN
I ran and baked.
Interestingly, if there is no mustard oil, then which one can be replaced and then add more mustard powder?
Yana
NatalyaN, replace mustard oil with any vegetable oil, preferably olive oil. But mustard powder is more than 1 tsp. do not add, bread does not rise well from it. I have already tried, I started with 1 tbsp. l. and came to the conclusion that 1 tsp. small size is most suitable. If you bake a medium loaf, then you need to add 1 1/2 tsp, for a large one - 2 tsp. maximum.
Crochet
Quote: NataliaN

I ran and baked.
Interestingly, if there is no mustard oil, then which one can be replaced and then add more mustard powder?
And I baked my mustard oil this morning, just like you did not have mustard oil, I replaced it with the same amount of olive oil, and instead of 1 tsp. mustard powder put 2 tsp. The bread rose amazingly!
Mama Aleko
All! Hana figure. I ate half of the bread while still warm with butter and condensed milk. It turned out to be a magnificent handsome man. Thanks for the recipe
NatalyaN
Quote: Mama Aleko

All! Hana figure. I ate half of the bread while still warm with butter and condensed milk. It turned out to be a magnificent handsome man. Thanks for the recipe
I support, even the child I gave a hot one to try, which I hadn’t observed before, that is, I protected him from hot bread. Only we are without butter and condensed milk, but just like that!

By the way, how are you all with the kolobok? As for me, when mixing it seemed to me a lot of water. I didn’t have the right gingerbread man - it stuck to my fingers even after baking, although it was airy and light, but it was a little bit lousy, I don’t even know if this happens.
Yana
NatalyaNAccording to this recipe, the bun should not be "cool", but more vague and soft. It all depends on what you put in the dough, how you measured the food, maybe something was replaced. The first time, of course, you need to keep an eye on the kolobok and "adjust" the recipe for yourself, for your bread machine.
NatalyaN
This is the first time I've never adjusted the recipe (what if such a consistency is needed?). But I'll put it on at night with less milk, just in case.
And from bread, well, I’m just dragging !!! Thanks for the recipe.
LaraN

Today I baked mustard bread. Indeed, it rose badly! I didn't expect this from mustard powder! Basically, everything is according to the recipe, added dry milk, and a little kefir, sunflower oil.

I was upset because usually from this amount of flour I get breads the size of a bucket, or even higher. When I open the stove lid, I see a big bread and my soul rejoices! It's very nice when everything works out ...

But the taste and aroma calmed and delighted me.
Khoma
I put the bread in the afternoon, the problem is that it didn't go up well. When I put it at night, it always rises well, even rye.
Does anyone else have this? HP stands on the kitchen floor, his 2-year-old son is constantly running, so I sin on him - the rise knocks down ...
natalikot
I make this bread just like the recipe for only dry mustard, for the fifth time, well, the bread doesn’t rise at all: (and the last two times, the crumb was so heavy, it didn’t rise itself, and it wasn’t even baked in places .. what could be wrong? understood the bun should be sticky? no need to add flour? let it stick to the walls?
Hope
I also tried to bake this bread. I went up very badly, but I liked the taste.
Sveta
I made this bread too. He got up perfectly. True, I did it on live yeast. By the way, I should note that when using live yeast, the question "bread did not rise" is not worth it.
Yana
Quote: natali

I make this bread just like the recipe for only dry mustard, for the fifth time, well, the bread doesn’t rise at all: (and the last two times, the crumb was so heavy, it didn’t rise itself, and it wasn’t even baked in places .. what could be wrong? understood the bun should be sticky? no need to add flour? let it stick to the walls?
natali, the kolobok should not stick to the walls. It turns out to be somewhat vague, soft, but it keeps its shape.

HopeIf this bread does not rise well, then try reducing the amount of mustard powder to 3/4 or 1/2 tsp. (measuring spoons).
natalikot
Quote: Yana

natali, the kolobok should not stick to the walls. It turns out to be somewhat vague, soft, but it keeps its shape.
well, then it doesn’t work for me: - \ I already and so and so .. and poured flour and didn’t add it and poured it a little bit
Yana
natali, and how do you measure flour and other ingredients? Measuring glass or scales? Maybe something is wrong with the proportions?
natalikot
glasses .. measured .. with proportions everything is fine. I measure other bread with the same measures;) everything turns out .. well, okay, we'll still try
kipitka
today we are trying to bake this bread. I put it on the "Sweet bread" mode (3.22 hours), because on the main 3.15 it seemed a little (the author indicated 4 hours!). But I added a little wheat germ for the experiment. Here, I'm waiting, there is a batch
It turned out great! but even a little sweet, it looks more like a roll. Makes eyes, baked well, a couple of tablespoons of wheat germ are really not visible and not audible (disappeared somewhere)
Admin
Quote: kipitka

today we are trying to bake this bread. I put it on the "Sweet bread" mode (3.22 hours), because on the main 3.15 it seemed a little (the author indicated 4 hours!). But I added a little wheat germ for the experiment. Here, I'm waiting, there is a batch

Be aware that the germ flakes can give a moist crumb after baking.
Olga @
Quote: kipitka
I added a little wheat germ for the experiment.

I add 1-2 measured tablespoons of dry germs to all breads and this does not affect the appearance and quality of the bread (taste and structure).
Admin
Quote: Olga @

I add 1-2 measured tablespoons of dry germs to all breads and this is not reflected in the appearance and quality of the bread (taste and structure).

Well, this amount may not be noticeable in bread, but keep in mind, you can get the effect of unbaked crumb.
Zest
great bread! Became one of the daily white breads. Only instead of dry mustard I add granular mustard (sold in glass Kühne cups), add it, sparingly, about 3 ordinary teaspoons, and sprinkle the top with mustard beans. The result is always happy. The crumb is really very reminiscent of French bread.
Thanks to the author
kotenOk
One of my favorite breads.
I just add 2 tablespoons of dry mustard and sometimes a spoonful of grain mustard - it turns out more fragrant or something ... And I also added sour milk and normal - the bread went up just in general gorgeous, it was in volume more than usual with milk, and the mustard was more pronounced expressed. Indeed, acidic foods are said to enhance the effects of mustard.
Now I will always add a little sour milk or kefir
Isis
I baked such bread, only instead of dry mustard I put mustard in the beans, it is very tasty and aromatic.
Killer73
Cubic, anaksemandr, thanks a lot.I haven't figured out the proportions yet, I baked only three loaves, and those according to the attached instructions, so I'm toiling with a cloud of questions. Without waiting for an answer, I assumed that the loaf was 600g, I counted it to my 500. In the process of kneading, I realized that there was not enough flour and sprinkled two more tablespoons. I don't have mustard oil, I used butter and a little sunflower.
It turned out just great bread !!!!! It came up gorgeous, the softest, most delicate, white inside, ruddy honey outside !!! The crust is very thin and crispy. A fairy tale, not bread. One trouble with him is that you will smear the figs on him, you can apply currents in pieces)))
Thank you very much for the recipe
Cubic
Quote: Killer73

One trouble with him is that you will smear the figs on him, you can apply currents in pieces)))

Yes, with airy loaves, so. You can make a denser dough (a little more flour), then the bread will be denser ... well, or wait until tomorrow, it will slightly emphasize
LaraN
Quote: Killer73

One trouble with him is that you will smear the figs on him, you can apply currents in pieces)))

You can put a piece of soft bread in a toaster, you get a crispy crust, the crumb will remain airy, and the aroma will intensify! Then both "oil" and everything that the soul desires can be smeared.
Ludik
I baked such a loaf yesterday! It turned out to be more dense than apple-mayonnaise, and so all fried and delicious! The husband did not wait for the sales when he cooled down and cut off the crumbs at a run ... Thanks for the recipe!
..... I didn't have the mustard oil, so I added olive oil. And some sour milk; plus I made and added a teaspoon of ready-made mustard beans using live yeast. In short, I read here with you and everything went to the oven. The bread was a success. The current size is too small for us. I personally love huge Schaub breads they climbed out of the bucket
Sherik
And I tried it !!!!!!!!!! It turned out to be a good bread !! I take it into service! I took everything according to the recipe, only, following the advice, I replaced 100 ml of milk with kefir and olive oil! Rose wonderful, fried and beautiful !!!!!!!!!!!!!!
galka
I also want to say thank you for the recipe, one of our regular breads
At first I also replaced mustard oil with olive oil (due to the lack of it) - it was very tasty
but when I finally got the mustard oil and did it as it should, the taste changed VERY much, it smells like mustard and it tastes very clearly)
next time I want to try half olive and half mustard
and replace the butter too so that only vegetable oil is
Yana
Ludik, Sherik, Killer73, galka, Thank you so much for the feedback!

Quote: Ludik

..... I didn't have the mustard oil, so I added olive oil.

Quote: galka

At first I also replaced mustard oil with olive oil (due to the lack of it) - it was very tasty

Girls, but on the contrary, I ran out of mustard powder. For a long time I could not buy it anywhere and bake bread, because without powder, the taste is not the same in mustard oil alone. And this bread is one of my favorites. And then I saw the mustard "Nut" in the store and decided to take the risk of doing it with it. Such delicious bread turned out, even better than powder.

Mustard and milk bread in a bread maker

Mustard and milk bread in a bread maker

Only in the process did I slightly change the proportions for this mustard: by 1 tbsp. l. mustard "Nut" need 1 1/2 tsp. yeast and 280 ml of milk. Crust "Light".

I recently bought mustard powder, but I continue to bake at Orekhovaya. Delicious!!!
Sherik

Thank you, Yana, for the tip. I will definitely try this option. last night I put this bread on the timer again, the result is wonderful again. and most importantly, this bread remains soft for much longer, is it probably the mustard affects?
Ludik
And this bread also turns out to be such that it does not stale and its structure is so plump that on the second day the sales do not crumble!
Killer73
We don't eat anything quickly - the family is small. The last mustard mustard was eaten for 5 days. the first day it is the softest and most airy, on the second it becomes more sliced-spreadable and further does not change at all, perhaps it really is the mustard.

I want to say thank you again for the recipe. This bread is the most consistently tasty of all.
Sherik
Now I baked with ready-made mustard, though not with "Nut" (I didn't find it) with a simple "Home" - it turned out very well, now I won't rest until I find mustard oil to fully enjoy ........... ..
mish
Does this bread look like a mustard loaf from Soviet bakeries? I don’t remember how much it cost, but that one still had such holes on top, as they do on round Darnitsa bread.
Yana
Girls, see what kind of bread is obtained with the addition of "Nut" mustard:

Mustard and milk bread in a bread maker

And this is it in the context:

Mustard and milk bread in a bread maker
Dari
Yana, thank you very much for the recipe !!!!!
True, I do not bake myself, I gave my mother a bread maker. She baked some kind of ordinary white bread. And then I accidentally found this site, was surprised at the abundance of recipes, and decided to try to bake bread according to your recipe, painfully everyone praises this bread.
And not in vain !!!!! Such deliciousness !!!!! I have never tasted bread tastier in my life. And such a beautiful one came out, fluffy inside, lovely !!!
So thank you very much !!!!!
svet_ik
: (Finally I bought mustard oil and baked such a piece of bread, I really hoped for a great result, but alas ... it didn't work out the way I wanted it, although the home team liked it ... The dough was liquid, not just sticking to the walls, but like thick - thick pancakes ... I added flour, the bun became beautiful and, as it seemed to me, correct. But after baking there was no hat, the top of the loaf became flat, heavy and dense. Please tell me, experts, what's wrong? I really want a magnificent and beautiful mustard bread.
By the way, today I finally bought the scales (huhhhh!), Probably screwed up something with the products ...
Yana
Quote: svet_ik

The dough was liquid, not just sticking to the walls, but like on thick, thick pancakes ... I added flour, the bun became beautiful and, as it seemed to me, correct. But after baking, there was no hat, the top of the loaf became flat, heavy and dense. Tell me, please, experts, what's wrong? I really want a lush and beautiful mustard bread.

svet_ik, it is difficult to tell right away without knowing what and how much you put in the bucket of the bread machine. Judging by the fact that the dough was liquid during kneading, it looks like there was little flour.
The bread might not rise due to the large amount of mustard. It doesn't need to be put much. And if you still increase the amount of dry mustard, then also increase the yeast so that the bread turns out to be fluffy.
svet_ik
Yana, thanks for the answer! I mixed dry mustard with buckwheat honey and mixed butter (butter and mustard) there, and then all together in a bucket. And so everything else was according to the recipe, only by eye, without scales ... but so that it didn't seem a little ... So I bought the scales, so as not to be mistaken. But I repeat that my relatives liked the bread, so I didn't tell them that it didn't work out the way I wanted, I will improve! Thank you!

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers