Mustard and milk bread in a bread maker

Yana, thanks for the bread :) And we liked this one too. They started with sesame seeds. I decided to boldly go through all your recipes if I find all the necessary products :)
The recipes are very accurate, a maximum of half a spoon, maybe I add a spoonful of flour (the humidity is different). I took Dijon mustard. The bread always turns out beautiful and very tasty.

well guys yesterday again nothing came of it, a beautiful elastic bun only rises badly, in short, I don’t know what to do, I sin on the quality of flour, today I again bake according to this recipe, only on a different flour, of course the mood is not the same, but I trying to achieve the result as in the photo

[natulka]

natulka , dont be upset! 🔗

Maybe the yeast pumped up? Try to give the bread more time to rise (30 minutes), and then turn on the "baking" mode.

Well, now I sort of turned out Bread, of course, it didn't rise as I would like, but it's also nice, already a fluffy hat, baked inside, probably it was in flour, and if you change the yeast, it will probably be just super, yeast at me Saf-Moment

I also tried the buns, added only .. black sesame ... or what?
Everything is very delicious!
In short, the recipe is very bad, because it is extremely uneconomical (an entire kilogram loaf is eaten at a time)
And I have never been able to restrain myself and wait for it to cool down - I cut it hot, because I have no strength to endure :)

Thank you very much for the wonderful recipe! The bread turned out wonderful, delicious! And I also liked that it retains its taste for a long time during storage. Once again, thank you!

I also baked such bread and also added French mustard beans. We really enjoyed!!!

I decided to write to register! Now I have 1.45 in time, but the dough does not rise. yeast is good, saf-moment and I did everything exactly according to the recipe. only I mixed honey with mustard instead of powder
........................ ....

mdaaaaaaa, I'll tell you how it happened. in general, I did not want to go up in any way. when the baking process had already begun, it began to rise. well, I would not say that I rose high, but still. only it was not baked inside me and there was absolutely no taste of mustard or honey, maybe I did something a little?

[love]

love , and how did the bun look like by the end of the batch?
Although ... no matter how it looks, since the dough does not rise during proofing, yeast is to blame.

[love]

love , and how did the bun look like by the end of the batch?
Although ... no matter how it looks, since the dough does not rise during proofing, yeast is to blame.

the bun looked very much even nothing! as always when mixing. only usually it rises, but here it does not. maybe it's not baked? I put it as written on 1 program, I have it for 3.30 hours. but I did 750 grams, but I went up like 500

It doesn't have to be this way. Have you already baked with yeast from this package?
During proofing, my bread for 500 grams of flour always rises to the top of the bucket, and I have it quite large, with two mixers.

It doesn't have to be this way. Have you already baked with yeast from this package?
During proofing, my bread for 500 grams of flour always rises to the top of the bucket, and I have it quite large, with two mixers.

yes, I already baked from this bag. everything is fine. for some reason, all the breads that I baked did not rise to the very edge of the bucket. if I bake at 500g. it does not grow at all, if by 750g, then it rises to the middle, but yesterday the French roll was already baked by a kilo, so it rose to the brim. the only one I get is a french bun!

And you switch to fresh yeast, and your dough will jump out of the bucket too!

Thanks for the recipe !!! This was my first bread and was not at all "lumpy" (although, of course, I was afraid that something would be wrong ...) !!!

I have baked breads according to this recipe many times. This is my dad's favorite bread. Thanks for the recipe!

I also baked this bread, though without mustard oil, it turned out delicious. Parents say that add raisins, vanilla to it and you get a delicious Easter

I really wanted to bake mustard bread, but somehow the move did not reach, and then I read your, Yana, recipe, well, everything is very clear and without problems. Only now my oven bakes a 680 g loaf. maximum, so I made the first bread on a half recipe, it turned out to be an excellent little bread, homemade bread, did not have time to blink an eye, it was good at least persuaded to take a picture, guarded as best I could. Now I put it according to the full recipe, it went up well, baking has now begun, but I have no doubt that there will be excellent and tasty bread




There was no mustard oil, I put sunflower oil and 420 gr. flour

And for me it turned out low and cracked all over.


Tell me, maybe something should have been added?
(instead of mustard oil, lila sunflower)
Why did he burst like that? The gingerbread man was good, high quality.
It turned out very tasty. But the appearance disappointed ...

If my bread is low and with a sharp ... spherical roof, I recognize this as a lack of liquid.

The recipe is super. Bread is just a fairy tale (made with ready-made mustard with whole grains). The taste is not even bread, but rather buns! The proportions are perfectly measured. Instead of the usual, I put baked milk - the color is yellow. True, in the cut, the crumb turned out to be heterogeneous in porosity: gradually passing from a denser one along the bottom to a large-hole one towards the top. This is normal?

[Red,]

True, in the cut, the crumb turned out to be heterogeneous in porosity: gradually passing from a denser one along the bottom to a large-hole one towards the top. This is normal?

Red, the reasons for the formation of large pores under the upper crust can be as follows:
1.high humidity during proofing
2.over-spread dough
3.very high humidity during baking
4.insufficient mechanical effect when cutting the dough

Hello dear bakers! I’m new here and have come to learn how to bake bread. I want to try baking mustard bread. Please tell me how to calculate the rate for 1 pound (454 g of ready-made bread).? I understand that mustard oil can be replaced with any vegetable oil? and then the mustard powder should not be increased? I remember, in Russia, mustard bread was yellowish in color, what is it ?, the taste was divine.
I have a mode for French brad-3h50min - is that okay? Thanks in advance.

[Jmilochka]

Jmilochka, welcome to our forum!

The weight of the recipe bread in the first post of this topic is 750 gr. That is, the conversion factor for 450 g is 0.6.
Multiply all the products specified in the recipe by 0.6 and you get a recipe for bread weighing 450g.
Mustard oil can be replaced with any vegetable oil, the amount of mustard powder does not need to be increased.
Bake with the main program or with the white bread setting, but
3 hours 50 minutes mode is fine.
Why the bread was yellowish, I can't say, but this bread made by Yana's recipe is soooooooooooo delicious!

Yana, I have Moulinex 5004, I bought it not long ago. There is practically no experience, but what is given in the recipe book almost everything worked out. the problem was with rye bread. It rose well, the bun itself was a little smeared, the bread sagged a little in the middle, baked, and ate it while it was still hot. I will solve the problem.

In Moulinex there is a loaf size of 750, 1000 and 1500g. Can you help me calculate the correct ingredients? So the bakers praised your bread that your hands itch.

[lena6322]

lena6322 , welcome to our forum.

The weight of the recipe bread in the first post of this topic is 750 gr.

Stеrn, thanks a lot! If I understand correctly, then this is 1 page, and 8 - for a loaf weighing 1000g?

On page 8, there is also a recipe for a 700-gram loaf, but not with powder, but with ready-made mustard.
I baked according to the recipe from the first page - it turned out bread weighing 750 grams.

Accept the report. I baked bread to size XL, I set the weight of the bread to 1500g. Bread weight after baking 1125g. The roof of the bread was torn along one edge. A lot has been said about smell and aroma and I agree with this. But inside the bread, it still turned out to be somewhat damp. No, not raw, but I would like drier. I think it’s probably because of the amount of oil.
I also baked another recipe with Veres mustard. I didn’t find Orekhovoy, I took home one from this manufacturer. It turned out the roof of the bread is slightly wavy, but inside it was normal, baked, not as yellow as the previous one.
With white bread, there were no punctures yet, and the roof was in place and well baked inside. And with these breads I don’t understand where the puncture is, I would like to leave the bread in daily use for now.
From the site "Povarenok" I baked a garlic with basil, if someone is interested, I will share my impressions.

Now I have put on the 3rd time a mustard-milk oven with dry mustard for 700g. The question is, what should be a kolobok? It is forming for me, but it starts to float a little on the spreading.

[lena6322]

lena6322 , the bun should be absolutely normal.

Stern, thank you and Yana for the advice and recipe. At 700g, I had to bake yesterday aaaaaaaaazhzhzhzhzh! 4 loaves !!! And although my bun is somewhat soft, the bread turned out to be very beautiful and with normal "roofs". We were at the birthday party of a friend, treated guests with bread. Frankly, it would be better if I did not! And laughter and sin, but clients appeared. Everyone loved the bread. Thanks again for the recipe !!!!!! The recipe is excellent, I don't want to change or add anything. Out of habit, baking bread on water and inadvertently spilling water instead of milk. I want to say that after this trouble the bread did not get any worse !!! So we will not have milk at hand and we will bake on water.

Thank you so much for your site! Without him, I feel like no hands now. So many recipes, and how many necessary and very necessary tips! And I can and should be called by name simply Lena.

I also baked bread yesterday! Thanks a lot to Yana and Stеrn for the recipe and help. : flowers: In general, of course it turned out delicious, especially the structure pleased me - I got perforated, airy (we love this), most importantly baked. Taking into account Yana's advice, I put in a little more yeast, since I added a teaspoon (incomplete) of mustard seeds, there was no goch oil. I replaced it with sunflower. I put the flour for the bread machine and added a little gluten. Sugar replaced with molasses (molasses). I used Russian mustard powder (Pr / Preston), I don't know what influenced it, but the bread turned out to be yellow.
And most importantly, I tried to follow the kolobok - at the beginning of the batch, when the kolobok began to form, I tried it to the touch - it was sticky, but did not stick to the walls. I added 1 tablespoon of flour - the bun was very tender and not at all sticky, although it became a little tight before proofing. After baking, some drawbacks turned out - the top of the bread turned out to be uneven, and when I began to take it out of the bucket, the top burst and moved away from the roll. It was very difficult to take out, although several times I tried to separate the bread from the walls with a spatula. And I'll add salt next time. : - \ Baked at 450g, counted, as advised by Stеrn at 0.6.
from 750gr. True, on page 8, I found a recalculation for 900g bread from Yana, and if you divide it in half, then the weight of the ingredients turns out to be somewhat different from the conversion to 0.6. In this regard, the question arose - how to take the weight of the ingredients? Because, as I think, I did not get the bread up and it was very poorly taken out of the bucket. Or maybe I wasted a spoonful of flour? Or was it wrong to add gluten.? I wrote in such detail, I would like to eliminate the shortcomings, taking into account the experience of the local bakers, I hope for your advice.

[Jmilochka]

Jmilochka , and you read the master class of our Admin
Wheat gingerbread man.
All questions will disappear.

[Lena]

Now I have put on the 3rd time a mustard-milk oven with dry mustard for 700g. The question is, what should be a kolobok? It is forming for me, but it starts to float a little on the spreading.

Lena, the kolobok should be a little vague, but shaped. Additional flour does not need to be added.

True, on page 8, I found a conversion for 900g bread from Yana, and if you divide it in half, then the weight of the ingredients turns out to be slightly different from the conversion to 0.6. In this regard, the question arose - how to take the weight of the ingredients?

Jmilochka, for baking 450 g bread, take the recipe for 900 g and divide in half.

And I took a recipe from a bread machine as a basis, only she was busy with me, baked French bread, so I baked milk mustard in the oven. I understand that it would be necessary to transfer to a special topic, but forgive me, cursed ... here it is

[Yana]

Yana Thank you very much for the recipe I liked the bread today I put the oven with "French" mustard, I wonder how to get mustard oil with the kernels until I found mustard oil in Kiev Girls from Kiev, tell me, maybe someone saw mustard oil?

[N @ T @]

The bread obtained according to this recipe is simply delicious !!! In the family, he is now the most beloved.
I found mustard oil in our town by accident. Instead of nut mustard (I didn't find one) I use "Torchin" delicate mustard with whole grains.
N @ T @ , bread with such mustard turns out to be very, very tasty!

[N @ T @]

The bread obtained according to this recipe is simply delicious !!! In the family, he is now the most beloved.
I found mustard oil in our town by accident. Instead of nut mustard (I didn't find one) I use "Torchin" delicate mustard with whole grains.
N @ T @ , bread with such mustard turns out to be very, very tasty!

I used mustard "Veres" (I like it more "Torchin") today, and last time I used "Veres" Spicy (in an iron tube) turned out delicious.Tal , and mustard oil have you found which manufacturer?

I used mustard "Veres" (I like it more "Torchin") today

I hope that I will find one too, but so far only what is.

Tal, and you found mustard oil, which manufacturer?

Manufacturer "Kronos-MK", the city of Chernigov.

Today I baked mustard, I won't tell you the taste, I gave it to my parents. But the view is gorgeous, came up three times, baked in the oven, kneaded in HP, ready-made mustard was 1 tsp, sunflower oil

lenor_zp, Yana's bread tastes amazing! I think that everyone who baked it, to my huge THANKS !!! also join.

[Yanochka]

Yanochka
Thank you very much for the recipe! I’ve lost count again baking! This is today's, baked on Kamis "Russian" mustard (it is also with the addition of grains):

🔗

[Yanochka]

Here is my bread for this recipe:

Yanochka, thanks again for the wonderful recipe !!!

but tell me where to see this recipe, I'm new to the site, I don't understand, everyone thanks Yanochka,

flipped through comments up to 3 pages, that I didn't see the recipe from Yanochka

[Lover]

Lover
So THIS IS HE !

thank you very much) I myself would not have figured out where to find it .... I'm not special on the forums, not special

just finish the morning bread (from 31/05/10)) and put this one ... I remember as a child I really liked mustard bread. I even bought mustard oil right away as I saw it on the counter.

I put butter in pieces and right out of the refrigerator Girls, I (experimentally) had a plump crust of mustard bread for 12 days and there was no hint of mold

and why should mustard powder (GP) be added if mustard oil has already been added. GP is key for this kind of bread).
Why do I ask, right now everything is at home except for the GP

Lover, since there is no GP, add ready-made mustard, it won't get any worse!

Lover, since there is no GP, add ready-made mustard, it won't get any worse!

that is, without mustard or mustard powder in any way in this bread? I don't even have mustard at home

can add more mustard oil instead of ...? or is it already superfluous?