Mustard and milk bread in a bread maker

and this is not Admin ...
but anyway please

Arch! Thank you for the answer !!!

[Yana]

Yana, thank you very much for the delicious bread He is one of our favorites

good day
I'm new here
but tell me dry mustard powder can be replaced with ready-made
i need a proportion
Thank you

[ElenaO]

ElenaO
For 450 g of flour 1 tbsp. l mustard

Thank you so much

Here's my hottie from the oven. Thanks for the recipe

Yanochka, take your bread, it’s been in the bookmarks for a couple of months, and only now our hands have reached. I always grab everything from greed and then I don't know where to start ... The bread is extraordinary. My bucket is designed for 1250g, but when it came up, it was at the level of the top of the bucket, it's good that I didn't dare to increase the rate.


Prescription bookmark, but:
instead of mustard powder (I make mustard from grated grains in a mortar, and not on these powder cakes) I poured the same amount of grated mustard. I try to grind it into dust almost, and since the grains already contain mustard oil, I added olive oil instead of mustard oil. The bread is super porous, which is probably why the top sagged a little in the middle during the baking process, although there is no question of any excess moisture. By weight, generally weightless. My photographic abilities could not convey all this, excuse me, especially since it was a telephone.

I will bake all the time!

Forgive me magnanimously, I really want to say thank you again, another portion of your miracle, but the photo is horror, repairs in the house, damn it, endless, so the hands are scared ...
And again there was a problem with reaching, the bottom of course tore out, but here it is not visible.

Thanks to Yana for the recipe. Super!!! It always works. Only I bake it on kefir or a mixture of milk and sour cream when there is no kefir. Thanks to your recipe, neither kefir nor sour cream disappears in the house !!!

I also baked at night, did not follow the kolobok, did it strictly according to the recipe. Mustard is not felt, only mustard oil, the taste is of course specific, the bread is like in the picture and fluffy. It turned out 735 gr. Thanks for the stress-free new recipe. By the way, I first made a dough for 10 minutes on the program, a dough of 130 ml of milk, 150 g of flour and yeast with 2 tablespoons of yeast sugar, then added everything else

Thanks for the recipe! I cooked last night, everything worked out without interference. After successfully preparing the first one, I decided to modify everything a little and put the second bread for the night, but already with additives: cheese, dill and rosemary .... in the morning, colleagues at work are delighted.

Thanks for the recipe, delicious bread, water and milk took 1: 1, x. n. tefal.

For my first bread, I decided to choose this recipe. Observed strictly, the regime chose French baguette (3:20).
A glorious bun rode, a glorious bread was baked! I took half to work, colleagues appreciated it very much

Bread was baked late at night, when I was sleeping, the bread maker called me with a signal. She approached her hesitantly - what if there was a flat pancake? Thank God, the first pancake was not lumpy

I cannot boast of such successes as those of the members of the forum, bread was baked three times and everything was unsuccessful - very low, heavy, a feeling of baking, the proportions were of course respected, I used different flour and yeast (when baking other recipes, both flour and yeast "behave" well, the bun really seemed thick, then people wrote that it should be soft? need a hint .. (x \ Panasonic oven 2501)

For 4 years, many reviews have already been written here, of course, but I will add mine. The taste of this bread is "spissifitsky" (s), as one pop genre hero used to say. For an amateur ... Personally, I'm on the trail. just put not 2 table.tablespoons of mustard oil, and one, for comparison. And the rest is beyond praise, gentle, light, soft, airy. Yane grand merci another for the recipe
Pys: my leaven came up today, so I replaced some of the yeast with it.
PPys: the pictures are unsuccessful, the bread on them seems to be consumptive, although in fact it turned out to be very bright and beautiful

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I confirm that the bread is wonderful and not for everyone. Baked in water and milk. On milk it tastes softer and the crust, as it seemed to me, is crisper and softer.
Thanks for the delicious recipe! I really love mustard bread ...

I have long dreamed of mustard bread. When I was little on the old Arbat there was a bakery where mustard bread was baked. My mother and I often walked along the Arbat and bought this bread. But this is all a lyrical digression. So for almost a year now I have mustard oil. It costs itself nothing to ask for, never even open. * JOKINGLY * I bought it when I started dreaming about HP. Seeing your recipe did not pass by as they say. There was only dry mustard replaced with the usual 1 teaspoon ready-made. Bread put on the night baking tomorrow at 9 am will be ready. I promise to report and show. I measured flour with electronic scales, the error was checked by 1-2 grams.

As promised, I am reporting. The bread is very tender, very beautiful. The first time I was afraid of mustard I took 1 teaspoon ... not enough .. Although the smells were such that the children danced around the CP. They cut them hot and ate a piece for tea. The bread was approved! Thanks for the recipe! We will repeat! The roof was torn off my bread. Apparently a lot of milk (liquid) when instead of 300ml I added 280 ml for the same amount of flour everything was fine. Or maybe it's the yeast, I added 1.5 tsp. (I have them dry and lay for a year waiting for the HP f-ma Doctor Otter) The kids insisted that I weigh our bread before cutting it. Maybe someone will need the weight of a loaf according to the recipe, without changing the measures - 736 grams.

[Mesuri]

Mesuri
I, too, in this wonderful bread almost always blows off the roof, but this only gives it its own charm

AWESOME RECIPE !!!!
Yana, thank you very much for him!
This is the most delicious bread from the recipes I've tried!
Made with baked milk, with the addition of mustard oil and ordinary table mustard.
I put on the timer for the night - everything worked out, the milk did not turn sour
And after all, just did it, and already less than half was left. Mom took her doctor to work to treat her, my brother diminished a hefty piece, my child and I had a sandwich.
Eeeh, we must put it again

My most-the-most favorite bread. Whatever mustard I added there, both in grains and in a jar, deliciously amazing. : rose: Thank you very much.

Yana, thank you very much for the recipe! This is for you
Khlebushek is just a handsome man, he really liked the whole family, mom and dad
I just added 1 tsp. grape vinegar, baked in whole grain flour and with ready-made mustard, because I have it so dark, but healthy

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[Yulalka]

Yulalka
Miracle bread, well done, he is also my favorite, but I love it with mustard oil, and now it is over, but with other oils is not the same charm
And what does a teaspoon of grape vinegar give in this bread? Or is it better for whole grain flour?

Oh, thank you, I bake quite recently, 2 months in total, it's very nice that I appreciated
I read somewhere here that a little vinegar in the dough increases the airiness of the bread. After that, everywhere I add 1 teaspoon (but my bread is small - 500 grams). Bread always rises to the roof.
I don’t have mustard oil yet, I’m doing it with olive oil. It is necessary to buy if the "charm" appears))))))))) In general, this bread, probably, will enter the daily diet, it’s very good looking

Yana, thank you so much for the recipe. We really liked the bread. True, his roof was blown off, but this does not affect the taste.

And in the context. They could not stand it, cut the warm one.

I also almost always get this "smiling roof", but I even like

And I thought only my bread was breaking the roof!

Oh, and in what mode does it bake? In "Basic" or "French"?
Girls, tell me, plz, it’s urgently needed, otherwise while I’m rereading all 17 pages, there will be nothing for dinner ...

I always baked on the BASIC !!!

I also baked on the main one.

Thank you!!

Oh, I forgot to tell you what I did !!
Here is my loaf, beautiful, in my opinion, although the lid was ripped off. Probably, due to the fact that I bake the smallest loaves, and they have to be corrected after the last stirring so that they do not shift. And then she stuck it up, did not correct it, and he had to approach unevenly. Well, I didn't photograph him from the other side.
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It turned out to be of medium density (maybe I threw flour?), Delicious. But it tastes differently than I expected. It seemed to me for some reason that it should have a spike (after all, dry mustard, and in grains, and mustard oil), but it turned out to be noticeably sweet for me ...
Next time I'll try ready-made mustard instead of dry.
Thanks for the recipe!

Marta *
What a beautiful bread. My bread was not sweetish.

Laris, was there a speck, or bitterness, or some kind of aftertaste because of the mustard? I made it like a regular wheat one, only sweet.

The special taste of this bread is due not so much to mustard as to mustard oil.

I did it with mustard oil. I bought it on purpose ... Maybe I bought a fake? ..
Does mustard oil have a distinct taste? I have it for some ... Well, dim, or something ...
Very fat, dark. Some kind of taste of delight like ...

yes, the taste is specific, besides this bread, I never used it anywhere, I had it for 2 years, waiting for the appearance of a bread machine

I just went, tried it in turn: mustard oil, whole grains, dry mustard, and ready-made. Ready-made the most delicious!
Everything else is somehow different and not spicy. Like mustard plasters she chewed.
You will need to bake it with ready-made mustard!

Where do you get mustard oil? there is nothing like that in our store, only they sell it in the pharmacy, but it's kind of strange, for massage

Laris, was there a speck, or bitterness, or some kind of aftertaste because of the mustard? I made it like a regular wheat one, only sweet.

I did not feel a particular spike or bitterness, but there was a slight taste of mustard. And my mother baked and said that she did not feel anything at all, just ordinary bread.

Aha! .. Apparently, I just expected something completely different from mustard bread! .. (I'll try it anyway with ready-made mustard)
Meggi, we are sold in almost all supermarkets. Mustard and pumpkin are almost everywhere, and the rest (nut, linseed, sesame ...) are here and there, but to find - no problem ...

Can I brag too? The very first bread was chosen by Yanin mustard, just took it out of the oven, what a fragrant one! Made strictly according to the recipe. While my first-born is cooling down, we will try in the evening ... to endure

The bread is just lovely.

The bread is just lovely.

Thanks Laris!

Oh, I got such a problem, the roof of the loaf (without waiting for her husband) wrinkled a little, I covered the loaf with a light cotton towel, and after 1.5 hours I took it off, so she wrinkled before my eyes, why? and when do you need to remove the towel from the bread?

Thanks Laris!

Oh, I got such a problem, the roof of the loaf (without waiting for her husband) wrinkled a little

This is a natural process, when excess moisture leaves the bread and it is, as it were, compacted and compressed. So, do not worry too much, over time, learn to correct this "defect"

I accidentally found the answer to my question!

This is a feature of bread baked in a bread maker, I put up with it. At first, the even and smooth dome, as it cools, begins to "wrinkle" as it were and lose its pristine mirror-smooth surface. If I need to get an ideal dome for some occasion, then 5 minutes before the start of baking, I open the bread maker and grease it with a loose egg and milk, and sprinkle it with sesame seeds or some seeds on top, in this case, the aesthetic perception does not suffer

Maybe for novice bakers, like me, this will help ...

And yesterday I got such a smiling handsome man



I did it not on dry, but on ready-made (home-made) mustard pounded with honey (2 tablespoons), half milk with whey. And olive oil, I don't see mustard in Shoto shops, Toko in companies on request.

Awesome bread turned out !!!!!!!!!!! Very airy. I really didn't have milk on hand, so I added the same amount of water and 3 tsp. dry milk. It turned out great!

Yes, this bread is definitely difficult to spoil so as not to sculpt