Mustard and milk bread in a bread maker

Finally, it’s my turn for this bread, it’s a pity that the recipe for such a wonderful bread was on the bench for so long. My only puncture, I poorly studied the discussion of all the nuances of baking, so for the first time I added 2 tablespoons of flour, the bun seemed too liquid to me, as a result, the bread rose less than usual, but this did not affect the taste at all, the second time I closed my eyes to I spread it instead of a bun, and got a wonderful airy, fragrant, tender bread, which my relatives appreciated with a plus.

This is not the first time I read that the dough turns out to be liquid, but I (baked already 4 times) get an ordinary bun and weigh the flour with an electronic scale. I wonder what is the reason?

This is not the first time I read that the dough turns out to be liquid, but I (baked already 4 times) get an ordinary bun and weigh the flour with an electronic scale. I wonder what is the reason?

The reason is that the quality of bread does not depend on weighing flour on an electronic scale to a milligram, but on the balance of flour and water in the dough.
For more details on this phenomenon, see the section Baking basics - kneading dough

[Lover]

Lover , here the whole "trick" is in mustard. But you should not add oil.

[Lover]

Lover , here the whole "trick" is in mustard. But you should not add oil.

added both (mustard from a tube of MZhK) and another (mustard oil)

I couldn't get enough of how tasty this bread was, I baked and baked it But only with dry yeast, but yesterday I wanted to bake it with fresh
I didn't even think that there would be such an effect ... We thought. that the dough will just lift the lid of the bread machine and run away Although all the ingredients are strictly according to the recipe
I barely knocked it out of the bucket, but it was baked very well

Thanks to Yanochka for such a delicious recipe! Only I don't have mustard oil, I replaced it with sunflower oil and mustard not "Veres", and which one I don't even want to remember! ... How revered the composition !!!!! There is nothing in it !! I already wanted to throw it away, but just then your recipe was caught! So I decided to try it. And she did not regret it - soft, fluffy, crumb of an incomparable color! And during the baking process, the smell was already heard at the entrance three floors below! Here's how!

Yesterday I tried to bake bread according to the recipe from 1 page. It looked very tempting, and there were so many reviews) But, either I did not choose the correct program, or it was not for my stove ... In general, it did not rise. And the taste of the baking turned out What I did wrong I don't understand ... I used warm milk and dry mustard powder. The proportions exactly according to the recipe ...

(I don’t understand what I did wrong ... I used warm milk and dry mustard powder. The proportions were exactly as prescribed ...

Expose completely your recipe, what and how you measured and did - then you can say what is wrong

Dry yeast - 1 tsp. (measured with a measuring spoon that comes with a bread maker)
Flour premium baker. - 450 g here exactly by weight
Salt - 1 tsp (measured with a measuring spoon that comes with a bread maker)
Sugar - 2 tbsp. l. (measured with a measuring spoon that comes with a bread maker)
Mustard powder - 1 tsp (measured with a measuring spoon that comes with the bread maker)
Butter - 20 g also scales
Olive oil - 2 tbsp. l. (measured with a measuring spoon that comes with the bread maker)
Milk - 300 ml (measured out with a measuring glass that comes with the bread maker)

Mode "Basic" (in my oven with an average crust and an average size it is 3 hours 10 minutes), size 750 g, crust "medium"

I laid the products according to the instructions for the bread maker. Warm milk, because.basic mode without heating, oil at room temperature. The flour is sifted after weighing. Everything that she measured with spoons under the knife.
Maybe the regime is wrong?

There are no mistakes in the recipe, I often bake this bread. Perhaps it's all about yeast, try it with fresh pressed, it will rise like a dear, you will also catch it later. And the main program. How much time do you have for the last proofing?

In basic mode the last breeding is 55 min. No warm-up mode.
In the mode for whole grain bread, there is a warm-up and a final proofing of 80 minutes. Maybe this one is worth trying?

At such a distance, everything rises perfectly, and the weather is hot now All the same, it’s about yeast, I think

When laying raw materials in the dough, try to focus on these "Standards" - it helps
The amount of flour and other ingredients for making bread of various sizes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Wheat bread - BIG BULK.

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
Salt 1 1/2 teaspoon
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1 \ 2 tablespoon
Dry yeast 1 1 \ 2 teaspoon

There is not enough yeast in your recipe for this amount of flour, salt also, since salt has a beneficial effect on yeast, and not just for taste.

Success

But this handsome man with fresh yeast in the oven.





Almost by prescription

Fresh yeast - 9 gr
Flour premium baker. - 450 gr + 1 table. the spoon
Salt - 1 tsp
Sugar - 2 tbsp. l.
Ready-made mustard - 1 table. l. + milk = 300 ml
Butter - 20 g
Sunflower oil - 2 tbsp. l.

Dough mode - 1 hour 50 minutes. Proofing in a mold, baking in a preheated oven at T 200 ° for 10 minutes, at T 180 ° for 20 minutes.

Thanks again, Yanochka !!!

Amazing bread, already baked several times, deliciousness and beauty I haven't had time to take a picture yet

I baked mustard bread at LG. But there the recipe is slightly different, with honey.

And yesterday I baked this recipe in Panasonic.
I put 2 tsp. mustard and took dry yeast.
The bread is low, but very, very tasty.
I didn't have time to take a picture, they had already eaten everything!

Next time I'll bake, I'll take a table. a spoonful of ready-made mustard, pressed yeast and kefir in half with water.
I'm sure he'll get tall.

Thanks for the recipe!

Speckled according to this Stеrn recipe

Fresh yeast - 9 gr
Flour premium baker. - 450 gr + 1 table. the spoon
Salt - 1 tsp
Sugar - 2 tbsp. l.
Ready-made mustard - 1 table. l. + milk = 300 ml
Butter - 20 g
Sunflower oil - 2 tbsp. l.

I didn’t take oil, but mustard oil.
The bread turned out to be good, tasty, with a dome, beautiful.
There is no time to Fotat, so take our word for it.

But I didn't feel the replacement for mustard oil at all!

But I did not feel the replacement for mustard oil at all!

And I feel good mustard oil, I put it in (1-2 tablespoons). I even had to get used to this new taste. The oil has been bought - you need to use it. But I added mustard powder when - the bread did not rise and was not at all tasty, I no longer experiment.

Maybe someone knows where else you can apply mustard oil?
I have almost half a liter of it, little goes into bread, I don't bake mustard often. It's a pity to disappear ..

And I bake mustard almost every other day. The child demands to stop experimenting and bake only him. True, I don't have mustard oil - I add olive oil. And mustard powder is about 1.5 tsp. Today I finally bought walnut mustard from Veres. In 2 days I will try with her. Wonderful recipe. Thank you.

Mustard seeds are exceptionally high in omega-3s (6-11%) and are generally a cheap and readily available source of these plant-based acids that are extremely beneficial for the heart. mustard oil is also used for rubdown and massage to improve blood circulation, skin texture and relieve muscle tension; the oil also has antibacterial properties.
I will share my experience:
when I baked this bread, it turned out to be very tasty and very crumbly (due to its fluffiness and airiness). And, therefore, it was not suitable for a sandwich-off :(
After thinking it over, I kneaded the recipe dough, heated the oven, and put the dough in muffin tins (medium, silicone) and baked in the oven.
It turned out to be AWESOME buns, still delicious, convenient for sandwiches, maybe a little denser

[Yana]

Yana, my gingerbread man formed, blurred a little. But I touch it with my finger - the dough sticks to it. Is this normal or do you need more flour?

[Yana]

Yana, my gingerbread man formed, blurred a little. But I touch it with my finger - the dough sticks to it. Is this normal or do you need more flour?

moby, this is normal, it should be so. You don't need to add anything.

Okay, let's see what happens Thanks!

[Yana]

Yana
Thanks a lot for the recipe!
I also baked this bread today! Finally I found mustard oil on sale! I have not tried it yet, but I think the bread will taste excellent! Baked in a bread pan in the oven:

Again speckled according to the Stern recipe. (my post 221) (baked in Panasonic)
But instead of milk I took whey.
The bread turned out to be higher than with milk. It tastes delicious.
This time with pictures.

Thank you very much for the recipe!
We only have a bread maker for two weeks, so we try new recipes every day. But this one !!! We have already repeated three times, and I think not the last time
It turns out great, beautiful, delicious!

I tried the recipe yesterday. Very tasty, just a bit too much sugar for mustard bread. When I repeat (and this is necessary, the bread is very tasty) I will try to put less. True, I did not take mustard oil, put 0.5 tsp. additionally dry mustard. It turned out to be plump.

Thanks a lot for the recipe!

Yana, I want to bake mustard loaves according to your recipe, but there is no mustard oil. Add some vegetable oil and more mustard powder? What do you advise ?

Yana, I want to bake mustard loaves according to your recipe, but there is no mustard oil. Add some vegetable oil and more mustard powder? What do you advise ?

I’m not Yana, but I haven’t bought mustard oil yet - I just used vegetable (sunflower) oil - the result is excellent. I put mustard powder as it is written in the recipe

And I'm still waiting for someone to taste the mustard oil in this bread and share their taste sensations. It changes the taste of the bread.

[Elenka69]

Elenka69, I quote myself

And I baked it today. The family members just prayed to make them a simple white bread, they are tired of my multi-flour, seasoning breads And here is a very successful compromise: I smell mustard, they have white crumb I added only mustard oil - 4 tablespoons, and did not put dry mustard. I liked it very much, the crumb is soft and fluffy... I wrote it down in recipes.

I also put mustard seeds, we like with mustard oil. There is no pungency, but the smell and taste are very pleasant.

[Lika]

Thank you Lika, apparently missed ...
The last page people only promise to try.
I need to get used to the taste of mustard oil. I like this bread better without it. But the oil must not be allowed to go to waste. He has a very specific taste.
Maybe not in the subject, but my linseed oil did not go into bread at all, the specific taste of fish oil interfered very much.

Maybe not in the subject, but my linseed oil did not go into bread at all, the specific taste of fish oil interfered very much.

Compared to flaxseed or pumpkin, (that's the thermonuclear for sure) mustard is very pleasant. I sometimes make pasta with him in a slow cooker and water sauerkraut.
Although the Austrians use pumpkin seed oil a lot, it's a matter of habit.

I liked mustard oil too, but! It cannot be overdosed in bread, it is very specific, and interrupts the taste of any bread. Where they write, put 2 tables.I put two tablespoons of mustard oil, and in this case the butter only emphasizes the taste of the bread and gives it a wonderful aroma. I checked it on my own experience, almost disappointed in the taste of mustard oil.

to be honest, I didn’t notice the special "specialness" of mustard oil in this bread.
I bought it, put it as in the recipe - 2 tbsp. l. - both the taste and aroma of the bread are very good ... none of the household complained

Maybe you really don't need to overdo it, but put it strictly according to the recipe and everything will be very good.

After reviewing the whole topic (people replaced mustard oil with any other oil), I put sunflower oil instead of mustard oil, the rest is strictly according to the recipe (although I doubted about 1 spoonful of yeast, it seemed that it was not enough, but I resisted, did not add). The loafs turned out super, fluffy, airy (for the third day, but as if only baked).

Here we are



I put on the timer at night with one 1 tsp of yeast, 4 tbsp of mustard oil, milk + water (1: 1) and dry fried onions(ready-made seasoning). It turned out to be tall (17 cm) and sooooo soft.

Recommended for eaters of hot cheese sandwiches and soups !!!!

Very tasty bread for sandwiches !!!!
I just didn't have mustard oil, I replaced it with vegetable oil and slightly increased the dry mustard powder. I also found dry fried onions. Delicious !!!!
I’m thinking, but if I also crumble the bacon there, I won’t spoil it ???

I’m thinking, but if I also crumble the bacon there, I won’t spoil it ???

No!

Great bread! I bake constantly, mine really like it. The first loaves were eaten barely having time to get out of the oven. I add mustard seeds, dry and mustard oil. I did it without milk once, on the water. I didn't like it very much, the taste is softer with milk.

[I do not]

And we just finished it today. Delicious bread. I also bake very often when there is mustard oil on sale and I also like it more on milk. And I put 1 tablespoon of mustard ready-made (I cook it myself, add carbonated mineral water without a pronounced taste to dry mustard powder), sometimes when I have it I add mustard grains. I do not and

Thank you very much for the recipe. I would never have believed it if I hadn't tried that mustard bread can be so delicious

Yanochka, thank you .... the idiot's dream has come true

The bread is super! Pets now order exactly this. I bake with mustard oil, milk powder and hot mustard from a can. Thank you, Yana!

Yana and Stеrn, oh, your bread is good !!! I break my head and drag the pieces and eat. Made with whey and live yeast, baked in the oven. Mustard seeds are a great addition to bread, they explode so deliciously in your mouth! THANKS, MASTERS!

Thank you very much for the recipe. This is my second bread. Well rose, aroma for the whole apartment. Soft and delicious.

I did it many times, especially delicious on homemade yogurt, sesame seeds on top, the smell is stunned, thanks for the delicious bread

Thank you! Delicious bread!
]

I did it for three days in a row. Probably in our family, he will be the main bread. Beautiful. soft, delicious. It is cut very well. There is no mustard oil yet. I take 270 gr. milk. and add sour cream to 300 gr.