Mustard and milk bread in a bread maker

[BlackHairedGirl, nelya,]

BlackHairedGirl, nelya, thank you for the feedback!

but here are several times in a row instead of 600g. flour (for a large loaf) I add 550g. flour, 45gr. - 11 cereals and 5g. bran (I don't know what hit it in my head to fill it up - I never experiment, I'm afraid), but the girls turned out to be yummy. Try it, it's very cool, although whatever you add to this delicious bread, the "base" of this bread is gorgeous.

nelya, you can add more bran and make mustard bread with beer. It turns out a gorgeous table bread, though according to a different recipe. Here is:

Sorry for dumping into someone else's recipe, but I want to share my experience. For a long time, in the absence of mustard oil, instead of it (2 tablespoons) I added 1 tbsp. tablespoons of mustard beans, Delicate or French. This bread is one of our favorites, tall with a flaky crumb. But last week I bought mustard oil. Did everything exactly according to the recipe. The bread came out completely different, also tasty, but the crumb is denser, like a loaf. I think that it is for this crumb structure that you love Yana's bread. But try it with mustard beans, this is a different bread, also very interesting and tasty.

Hello, I changed this recipe a little for myself.

Milk - 230 ml.
Salt - 1 tsp
Sugar - 1 tbsp. l.
Butter - 20 gr.
Vegetable oil - 2 tbsp. l.
Liquid mustard - 1 tbsp. l. (took Veres "Domashnaya")
Flour - 405 gr. (3 cups x 220 ml)
Yeast - 2 tsp
Mode "Basic", Crust "Medium".


Well, I don't have dry mustard and mustard oil.
Air bread. I didn't feel the taste of mustard, but it differs from plain white. Very tasty! I think now I will often bake it.

[Yanochka]

YanochkaThank you so much for the Mustard Bread recipe. I am just delighted: delicious, unusual, beautiful, tall, airy. I had never met store-bought mustard bread and had no idea about its taste, so I looked closely at the recipe for a very long time. But so many rave reviews made me finally bake it. I did the lean version: on water, instead of butter, vegetable. You will not find mustard oil with us in the afternoon with fire, and I replaced it with liquid mustard, as many advise. I also added 10 g of wheat bran and took 50% premium grade flour and 50% first grade flour. Here's a loaf of bread, although I counted the recipe for a 1 kg loaf.

[Yana]

Yana, thanks for the recipe, I tried it once and did it again and again 10 times - I didn't want to surprise my mother with such an unusual reception with mustard, but she stunned me saying that her grandmother and mother also added mustard to the dough

Hello everyone! I have a question. And if you knead the dough in a bread maker, then form a loaf, for proofing and in the oven. Will you make a mustard loaf?

And why shouldn't it work out, how will it work out, and it will be dull Only for baking in the oven, so that the product keeps its shape, the dough needs to be done a little more abruptly, and if you make (baguettes) in the form, then you can

"If you make four mistakes in the word BREAD, you get BEER"
I cooked this bread several times. In the absence of mustard oil and dry mustard, I used ordinary table GOST mustard (about 2 tsp) and sunflower oil. The last time, instead of regular milk, she poured sour milk. Bread turns out great even with such "mistakes". And the rusks from it are just a childhood dream!

I tried to bake bread for the first time, it turned out very tasty, fragrant, however, it did not rise very well. But I think this is a matter of technology, I'll fill my hand. Thanks for the original recipe!

Yana! I baked bread according to your recipe, the loaf turned out to be a feast for the eyes, and what kind of aroma comes from it. Thank you for a very tasty and fragrant recipe, mustard and milk bread!

Thanks for the recipe. For me, this is now the main bread. True, I bake from first grade flour and add peeled seeds and counted for 1 kg.

Thanks for the recipe!
The bread is super !!! Baked without deviations from the author's recipe, rose remarkably ... aroma, taste - beyond praise
Now I'm looking for Yana's recipes from the entire list. They also baked sesame seeds with honey and milk from Yana, I also liked it, but the mustard feel will become the main one!

Yana, thank you very much for your wonderful recipe !!!! It has become my family's favorite bread. I have not tried the best white bread yet, and most importantly, it always turns out EXCELLENT (unless, of course, everything is accurately measured). Respekt for him and respect !!!!

[aps72,]

Thanks everyone for the feedback!

For me, this is now the main bread. True, I bake from first grade flour and add peeled seeds and counted for 1 kg.

aps72, and real mustard bread is baked from 1st grade flour according to GOST. True, the recipe there is completely different, but the bread turns out to be "the same", store-bought.

Now I'm looking for Yana's recipes from the entire list. They also baked sesame seeds with honey and milk from Yana, I also liked it, but the mustard feel will become the main one!

Mimosa @, You haven’t tried Curd Bun yet ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9371.0

Delicious bread... Baked three times at the request of eaters. The first time exactly according to the recipe. And then, due to its absence, I replaced liquid milk with water + milk powder 1.5 and 2 tbsp. l. And she also added 1 tbsp. l. kefir sourdough, after filling in a thin layer of flour. Here I had to follow the kolobok (added flour). The bread rose above the bucket. Thanks for the recipe.

Thank you very much for the recipe! The aroma of the bread is awesome, but the taste is beyond praise!
True, I made some adjustments to the recipe: I added not 1, but 1.5 tsp. salt, the same amount of mustard powder and another 1 tsp. mustard beans.
Mode - French bread.
My grandmother is crazy now - she says the bread is the same, real)))

NIGHTMARE! I put the bread down a second time. And after the second batch they turned off the light !!!!! What to do? Can bread really be saved?
Or is it just in the trash now?
Or can you make pies from such a dough ???

ellfox why bake bread for the trash in the oven. Remove the dough from the bread maker, form a bar or loaf, put it in a proofer to rise 2 times and bake it in the oven (I bake at 200C) for 30-40 minutes.

And I baked such bread ... Excellent .. airy crumb but not tiny and very, very fragrant.
Thanks to Yana.

ellfox why bake bread for the trash in the oven. Remove the dough from the bread maker, form a bar or loaf, put it in a proofer to rise 2 times and bake in the oven (I bake at 200C) for 30-40 minutes.

Currently, I am at the dacha, here with the oven is problematic.
I didn't have time to think of anything - they gave me light. I decided to conduct an experiment - I turned on the program again. It will turn out not two vymes, but four.
........................ ..

after the fourth batch the lights were turned off again!
Therefore, I had to make fried pies out of the dough, by the way, it turned out very well)
And the dough itself is so tender and airy, just lovely. I think there would be an oven, there would be a song at all!

I decided to bake according to this recipe, well, very much reviews, my HP dough interferes, but I don’t remember the katsee fluo here .... I don’t remember on which page they wrote about the bun "AL jumps", "springs", but I’m too thin for jumping and springing ... here's a little flour poured, began to "bounce", "spring", and suddenly not that ... Explain to the "teapot".

Take a look here:

https://Mcooker-enn.tomathouse.com/in...ic=1079.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4203.0

Thank you very much, I read about the bun, and I understand more or less, I am interested specifically in THIS recipe ...

[any]

The gingerbread man should "bounce", "spring" when making bread from wheat flour on any recipe.
They did the right thing by adding flour to a "decent kolobok" !!!

[any]

The gingerbread man should "bounce", "spring" when preparing dough with wheat flour on any recipe.
They did the right thing by adding flour to a "decent kolobok" !!!

thanks for the answer!
hmm ...? in any dough preparation ...? And why, then, from the recipes from the book, some breads are clearly watery (well, not koloboks at all), and the result is excellent, I just thought it was necessary that koloboks are typical for individual recipes ... thank you very much, we will try ANYTHING!

So my bread is ready, it turned out to be airy, beautiful ... to me! could not resist, broke off the hot kusmanchik ... mnymmmm! Thanks for the recipe!

Yesterday I also baked this fragrant and sooo delicious bread! (y) I don't have a bread machine yet, so I baked it in the oven. I used fresh yeast and added more mustard seeds - 2 tablespoons. lies. Everything turned out great - the dough is soft, airy, and the crust is thin. Divided the dough into 2 bars, baked first at 220 g, then reduced the temperature to 200. The aroma was wonderful! With great difficulty, we waited until the bread cooled down a little, well, I really wanted to try it. : nyam: The bread is delicious, thanks to Yana for the recipe.

[any]

The gingerbread man should "bounce", "spring" when preparing dough with wheat flour on any recipe.
They did the right thing by adding flour to a "decent kolobok" !!!

No, there should not always be a kolobok ... Some recipes specifically stipulate whether there should be a kolobok or not ... In the recipe for Easter cake from Ksentia Lopez, the dough should be liquid. I constantly bake this yummy! It turns out great!

I often bake bread according to this recipe in HP. It always worked, you can safely put even on a timer.
Well, since he is one of her favorites, she decided to bake a mustard loaf from this dough in the oven.
It turned out like this:



So I think that this recipe can be used to make loaves and buns. Only next time I will reduce the amount of liquid to be denser.

thanks for the recipe, sooooo delicious

Very nice bread. Fragrant and with a beautiful texture.

Adaptation for 450 kilogram Kenwood

Milk 400 ml
Butter 30 g
Walnut or sesame oil - 2 tbsp l. (well, no mustard)
Sugar 3 tbsp. l
(all in the microwave)

Flour 600 g
Salt 1.5 tsp
Dry yeast 1.5 tsp.
Mustard powder 2 tsp

Mode No. 1 Basic, medium crust

[Yana!]

Yana!
Thank you very much for the recipe! The bread turned out to be wonderful - tall, fluffy! Only here the mustard aroma is not felt (I put mustard powder and mustard oil), and in the taste the mustard is present with its speck.
I want to re-bake this bread on the timer, I read in this thread that some people bake it this way, but the question is, how will the milk behave while waiting for 5 hours for the kneading to start ???

No, there should not always be a kolobok ... Some recipes specifically stipulate whether there should be a kolobok or not ... In the Ksentia Lopez cake recipe, the dough should be liquid. I constantly bake this yummy! It turns out great!

Easter cakes don't count. This is a special article. It's about bread.

Thanks for the recipe !!!! He is our favorite at home .... And my girlfriend often asks .. bring some tasty ... So I bake both myself and people !!!

Gentlemen-comrades, bread is obtained according to this recipe just super! Many thanks to the author who is looking for an option without hassle and delicious - this is what you need! I really liked the taste, aroma, firmness and tenderness of the crumb. It turned out to be a bit damp (maybe it shouldn't be), but I liked it. Ideal for sandwiches, and for first-three meals, and just for tea with jam.
I just replaced 1 tbsp of sugar with 1 tbsp of honey, and the liquid was also 1: 1, milk: water, ordinary vegetable oil.

(y) Girls baked today "Mustard-milk" bread is something. I made Veres walnut with mustard, although we have it a little different (in a tube). Added 2 tbsp. l. Fitness mix, 2 tbsp. l. sesame seeds (I love it very much in homemade bread) and some more pumpkin seeds. The smell is beyond words, but the taste is just very "tasty".

I'm going to say thanks to Yana Awesome bread! Delicious, soft, airy and flies away very quickly: nyam: THANKS !!

Here I managed to photograph the second, the first was eaten. Rather, this is the third. The first was with tube mustard, the second and third according to the recipe, which is written on the first page.

[Ludik]

Ludik, thanks again for your feedback!

AlisSterva, I counted the ingredients for a 900 g loaf for you. When you bake for the first time, follow the dough. All the same, our ovens are different, suddenly something will need to be added or subtracted.

Milk mustard bread for 900 g loaf

Dry yeast - 2 tsp.
Premium wheat flour - 600 g
Salt - 2 tsp
Sugar - 4 tbsp. l.
Mustard powder - 2 tsp
Butter - 40 g
Mustard oil - 4 tbsp. l.
Milk - 360 ml

Basic bread program, size XL (extra large), crust "Medium".
And this is for those who will bake on Veres mustard (I emphasized the differences from the main recipe):

Mustard-milk 700 g with mustard "Veres"

Dry yeast - 1 1/2 tsp
Wheat flour, premium grade - 450 g
Salt - 1 tsp
Sugar - 2 tbsp. l.
Mustard "Nut" from "Veres" - 1 tbsp. l.
Butter - 20 g
Mustard oil - 2 tbsp. l.
Milk - 280 ml

Basic bread program, size M (medium), crust "Light".

Forgive and correct me if I am wrong! I have a lot of people, so 450 grams of flour is not serious! ...
Since I am a very, very beginner and have not yet come across recalculations, I was glad that there is a ready recalculation. BUT! I do not have mustard powder, but there is an ordinary mustard in a jar, it will quite pass for a mustard from "Veres". I think, okay, I'll recalculate the percentage. And then I see that in the main recipe, the flour was increased by 150 grams, i.e. by 1/3, and mustard oil by 2 tsp, i.e., 2 times ... And this is not only for mustard oil .... I recalculated the ratio of dry-wet products - it also does not match ...
By the way, message No. 96 also mentioned this, but NOBODY reacted to it in any way.
So what to put on 600 grams of flour, eh?
Of course, I sketched something in the bucket - we'll see what happens - but I’m by sight - this is certainly not serious, you need to know the bookmark exactly. Tell me ...

For 600 g of flour it will be like this:
multiply each component by 1.33, i.e.
milk about 400 ml
butter 27 gr
mustard oil 2, 7 tbsp. l.
salt 1.3 tsp
sugar 2.7 tbsp l.
mustard powder 1.3 tsp
flour 600 gr
yeast 1, 3 tsp

Don't forget to put in XL. Mode Basic, medium crust.

[Yanochka]

Yanochka, thank you very much!!! This is bread !!! The aroma, taste, color, snow-white, everything is super. True, it was necessary to take a larger amount for my bucket, but I haven’t tried it yet. And then I have not begun to get bread lately. And yesterday I changed the flour, took instant yeast, sifted the flour (which I had not done before, but in vain), put everything in measuring spoons from the oven., And everything is just super. And the truth is, the recipe is measured out, even the bun does not need to be adjusted. I fell asleep and ... be patient ... Now I will make 600 g of flour. And I will also look for your recipes ..

And here is the photo, rate it !!!!

Handsome bread !!!

I also baked this today, only in the oven.

Thank you so much, Yana !!!
My husband and I are delighted!
Deliciousness, airiness, awesome thin crust, exact recipe!

Baked with ordinary table mustard (1 tablespoon) + 100 ml of potato broth + milk = 300 ml.





I just don’t understand.
I made the dough, of course, in HP, for 450 grams of flour. The dough has risen to the edge of the bucket. If you take a larger portion, for example, for 600 grams of flour, where will the dough rise ?! My HP is designed for bread weighing 1300 grams.
The weight of the finished bread is 750 gr.

I did it for 600 grams, only when there was no recalculation in the subject, I counted as I understood and I got 330 ml of liquid, but the oil was drained. A bit more. The loaf went just to the level of the bucket, and the roof was already higher, respectively. Everything went up perfectly - but I watched the kolobok, added something, added something .... I'll try to do it in recalculation, we'll see what happens, because I liked the bread. I have a bread maker Panas 255

[Stеrn]

Stеrn, when I was making 450g flour, the bun turned out to be small, it jammed into the left corner of the HP, and it turned out to be a curve (seen in the photo), but already according to the recipe for cottage cheese roll from Yana, there is already 600g of flour and more cottage cheese, so the bun turned out more and lay in the middle, went up to the very roof, and the loaf came out even. After all, we have a large bucket for 3 liters or 1,300 bread. So now I will only make 600 or more flour, a smooth bun is of course prettier.

Well, if you are not afraid that the dough will "run away" from the bucket ...

Do you have a bun for 450g of flour for all the bottom or is it also in the corner?

During the kneading, the handsome bun was running, and then I didn't look!
The main thing is that the dough has risen above the level of the bucket!

[Yana]

Bread is just lovely, you can't take your eyes off! It is such a beautiful color, the roof is flat, the smell in the apartment is breathtaking. I sit admiring, waiting for it to cool down. Made according to a recipe for 450 g of flour, only with olive oil.
I could not stand it - I cut off a piece of bread that was still warm. Very - very tasty! Yana, thanks for the recipe!

[Yana]

Yana, thank you very much for your bread recipe. I baked the second loaf - just wonderfully rosy, homogeneous, and most importantly, very tasty and fragrant! My family enjoys eating. I do it for 700g, because it rises a lot. If you make it for 900, then it will definitely come out of the bucket :) I treated the parents, so now my mother will also bake it. The main thing is to let it cool well and infuse, and only then cut it.

I baked a roll according to the same recipe.
Fresh yeast 9 gr
Milk 300 ml + 1 full tablespoon of mustard
The rest is unchanged.
Knead the dough and put it in the refrigerator overnight. In the morning I kneaded the dough, cut up the buns, allowed them to distance and baked.
The result is awesome buns of extraordinary fluffiness!

Yana, thanks again for the recipe!

Good afternoon, now I have waited for my miracle of the stove, I baked only twice and unfortunately nothing happens, but I do not despair, and now our recipe is being kneaded in my stove, as soon as it is ready immediately for you

I used this recipe to bake horse loaves. It turned out very tasty. I think that what you can't do according to it, everything will work out, everything is so balanced. No wonder the buns are so beautiful.