Mustard and milk bread in a bread maker

Today I made this bread, only homemade sunflower oil, instead of butter and mustard, and powdered milk, 3 tbsp. l. with a slide. Maybe due to the replacement of simple milk with water and dry, the bun stuck to the walls, it was a pity to spoil everything, relying on the recipe and I added flour, about 2 tbsp. l. What a handsome man! I have never succeeded in such lush and airy-soft bread, the dome is huge, there are no cracks anywhere, lovely sight, not bread. I took a photo, but the flash is too bright, it ruined everything :-( Yana, thanks for the recipe, now I will take it as a basis. I need to make a conversion to a large loaf, I liked it very much.

Also baked, just now, still warm
Very tasty, just not too mustard, as it seems to me (there was no mustard oil, but I added mustard from a Kozatska bag, spicy and mustard seeds)
I gave less water. That is, 3 cups of flour for 1 cup and 2 tbsp. l. (measured) water mixed with sour milk. Wait a moment and realized that I had greatly modified the recipe (amount of flour, honey instead of sugar, mustard seeds (2 tablespoons) and raw mustard (about 0.5 tablespoons) instead of powder. In general, "based on" :)) but really very tasty, thanks for the idea

I came to complain.
Well, what are you, Yana, doing? Now this is my favorite bread
I baked for the night, did not sleep almost all night, in the morning I ate half of the bread
The only thing that I cannot understand is why exactly these breads are so undermined during baking and demolish their own tower. I have the same yeast for all breads, but only these have such a roof (However, the roofs here correspond to what these breads do with the heads of those who eat. Very tasty!)





Yana, perhaps the point is that I previously used cool ingredients - milk, for example. And yesterday I made sesame seeds again, and while the oven was busy with another bread, I mixed everything except flour and yeast in a mug and put it near the stove. The result is a slightly torn roof on one side, and began to grow in the process of detaching

[anka2005]

anka2005, You are probably right, because my bread maker first equalizes the temperature for about an hour and then mixes the ingredients. The top of my finished bread does not break. But you also have a normal loaf, the "roof" is only slightly torn.

I loaded mustard and milk, only added 1 tbsp to the recipe. l. mustard seeds.
I sit and wait.

Hmm ...
I didn't get up, and besides, there was still flour in the bucket. Although it is undoubtedly very tasty, but not beautiful

P. S. This is my second bread, I have a bread maker for only 2 days

[AlisSterva]

Hmm ...
I didn't get up, and besides, there was still flour in the bucket.

AlisSterva, You probably put a lot of mustard, so the bread did not rise. Dry mustard for 450 g of flour needs no more than 1 tsp. If you add more mustard, then increase the amount of yeast. And the flour could remain in the bucket due to a violation of the flour-milk proportion. So you need to take less milk.

Yana, thanks for the recipe! Today I baked bread for the second time according to this recipe (the first was what is called a lump - the dough turned out like thick, thick pancakes). So, now everything turned out just fabulous! The result is excellent! I want to tell all those who is not very strong in bakery and who, like me, has an eyeball and a hand is not yet full, buy scales! Of course, they can argue with me, but the first bread (and not just one) turned out to be the wrong one precisely because of the discrepancy in the proportions. Outweighed 450g of flour from a measuring bowl, which I used before, as a result 450g in a bowl-370 on the scales !!! Like this!
I didn't have time to take a picture ... ... ate ...

Weighed everything on the scales (Tefal 4 kg with an error of 3 grams).Strictly followed the recipe (unless the gag was in the form of 1 tablespoon mustard seeds). Milk is strictly in the cup, and even put the cup on the scales, minus the container.
I was a little upset because of the failure, cut off a bad corner, but we are already finishing up the bread. I hope my amateur performance hasn't spoiled the taste too much.
One of these days I will do the second take

Yana, according to your advice, did it on plain milk too, the top turned out to be more ruddy, but the crumb is not as airy as on milk powder and the taste is not so delicate, my choice is powdered milk, just not simple, but a mixture for children "Baby" without sugar , I buy it especially for bread. All the same, for Delonga, 500g is better. To take flour for this recipe, and the bun turns out to be correct and the roof almost crawls out of the bucket. This is now our favorite bread, I have already made 10 loaves, if not more :-) We used to wear it to our friends, after that they also wanted an oven.

[Sena]

All the same, for Delonga, 500g is better. To take flour for this recipe, and the bun turns out to be correct and the roof almost crawls out of the bucket.

Sena It is very good that you have selected the correct proportions of flour for your bread machine. After all, we have x / n of different manufacturers and models. If you get great bread with some changes in the recipe, then this does not affect the taste. Mustard, it is mustard!

All ... we created it) our first loaf !!! Yana, thank you so much for the recipe - it turned out so awesome - maybe in my amateurish opinion - but it's so great !!!!!
Yana, thank you very much) Yesterday, half past one at night, half an hour before the end of baking, a soooo smell went through the apartment - even my husband woke up)))) The bread turned out like this ... well, this ... well, there are simply no words) this morning everyone got a piece, I took another piece to work - everyone is delighted, already three are also going to order Panaska for themselves)))))
So while I'm sooo happy with the result - I can't wait to go home from work)))

[Yana]

Yana Yesterday I again baked your bread (having slightly changed the recipe, instead of milk, I took a cheesecake and threw in some hard cheese) It turned out great !!! Even more! Thank you dear bakers!

Thank you so much for the recipe!
For the third time in a row I bake such bread! My all will not be full!
Delicious!
I tried to replace mustard powder with ready-made French mustard (2 tablespoons) with mustard seeds of three varieties (our Ukrainian, Veres produces). Well, just an amazing result!
My husband even loved store-bought mustard bread, and it just melts and melts from homemade bread! (True, about melting - I twisted my soul, on the contrary, he becomes kind and splendid with this new bread-maker!)

[martinka]

martinka, thanks for the tip!

I tried to replace the mustard powder with ready-made French mustard (2 tbsp. L.) With mustard seeds of three varieties (our Ukrainian, Veres produces). Well, just an amazing result!

With mustard from "Veres" the result is excellent! I bake it myself. But I tried to add from our, Moscow manufacturers and was disappointed. Such bread does not work!

And so here is my bread (the pictures are really not very good) but bread Thank you Yanochka for the delicious bread!

[Ludik]

Ludik, thanks again for your feedback!

Help me count on a large loaf, I bake bread in the evening, on the trail. the evening is gone.
I want to bake a 1 kg loaf.

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), medium crust.
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".

I also baked such bread. With dry mustard. When I cut it, the smell of mustard went all over the kitchen. Delicious! The pulp is yellowish. Until then, the bread is nice. Yanochka, thank you very much!

Yesterday I baked this bread and decided to experiment a little: I divided the milk norm in half - milk 2.5% + ghee 10%. Mustard mixed with Bavarian grain, honey instead of sugar. Mustard oil (as expected). The bread is good, but a little sweet (for my taste) (maybe there was a little more honey). The crumb is fine-perforated, but a little wet - it would be a little drier. I think the cream was useless. Next time I'll try just with regular milk, and then with milk powder. We'll see. The torment was just enough. The stove kneaded first a "comma", and then a normal "kolobok". I touched it after the first ascent - elastic density, not a "brick". Let's continue the experiment.

Maria Zorievna, and he is sweetish, and according to the recipe

[anka2005]

anka2005 - Yes I know. Thank you. But I put in a little more honey than necessary. Nothing, baked bread weighing 750 g. Let's eat it quickly. And we will knead the second one. And I'll try another variety of mustard, Dijon.

I am very grateful to Yanochka for the recipe for this bread. Delicious! That's what I did:


In the recipe, I used live yeast saf-moment 10g, put 1.5 tbsp of sugar. l. and instead of milk a mixture of kefir + milk (fatty) + water = 300ml. Baked on the timer. The rest is all according to the recipe from the first page, no changes.

I also brought a BIG THANKS for the bread. It turned out very tasty. My changes: put sunflower oil (no mustard oil), instead of milk-sour cream 2 tbsp. l + 100 grams of milk + water.

I am extremely grateful for the recipe
I have LV, and somehow the bread turns out to be heavy, damp ..
And this one - well, just a feast for the eyes, delicious
Instead of mustard oil, however, I took corn oil (which was in the house), everything else was according to the recipe.
Thank you !!!!

[Mustard-milk 700 g with mustard "Veres"]

Mustard-milk 700 g with mustard "Veres"

Thanks a lot for the recipe! Wonderful bread turned out. He rose perfectly evenly. Thin crunchy crust, elastic, completely non-crumbling crumb. Since I make sandwiches for the child to school, I wanted to find a recipe for bread without crumbs, so that it would be more convenient to eat. And who would have thought that it would be mustard according to this recipe ?! By the way, for some reason I didn't feel the taste of mustard at all, although when the dough was kneaded, the aroma was very strong. And the crumb is snow-white, which also surprised me.
I will definitely bake more than once!
P.S. Instead of mustard, I put 1 tbsp. l. olive + 1 tbsp. l. grape oil, mustard was "Russian", spicy. Sugar took 1.5 tbsp. l. I had to add about 2 tbsp. l. water when forming a bun.

This was my 3rd experience in baking, but in spite of everything it turned out to be successful. The husband even asked - did you bake a big loaf? And the size was M - so big and lush came out. Exactly as in Andreyevna's photo. Only I also added kefir (50/50) with milk and 1 tbsp. l. grains. The oil was Mix (this is what we sell) sunflower. + olive. And I was afraid that I poured milk and kefir straight from the refrigerator into a bucket and didn't heat it up, but the stove figured it out on its own.

[Croissant]

And I was afraid that I poured milk and kefir straight from the refrigerator into a bucket and didn't heat it up, but the stove figured it out on its own.

Croissant, liquid can be poured cold in our SD-255 bread makers. You correctly pointed out that the cotton evens out the temperature itself, we don't need to worry about that.

I decided to bake this bread on the weekend. And when I began to measure the flour, I discovered that I had only 100 g of white premium grade! I added wheat wallpaper "Belovodye" to the required weight.What a delicious bread! Delicate yellowish flesh and golden brown crust. (y) We talked a loaf with children and husband in one day, which has never happened with other bread. The bread, however, did not rise much, not higher than the bucket. Yana, thank you very much!

[Fialko]

FialkoThank you very much for your feedback!

I added wheat wallpaper "Belovodye" to the required weight. What a delicious bread!

I know I know! I tried it! I have yet another version of mustard bran bread in development. I haven't adjusted all the proportions yet, but the result is impressive.

Thanks to the author for the bread.
I baked it yesterday. Replaced half of the flour with whole grain.
The crust is light. But my family didn't like the smell. It's a pity, such a fluffy bread turned out.

[Yana]

Yana, thanks for the recipe !!!
This is one of the favorite bread in our family now!

Yana, thank you for the recipe. I just baked some bread, so I'll post the pictures while it gets cold, I think maybe the crust should have been put in the middle instead of the first. I still have it so split

I express my deep gratitude to Yana for the bread recipe: the recipe is so precisely verified that you can just put everything in the HP and no longer look into it. I bake for the third time with fresh tremors. rises to the edge of the bucket every time, bakes well, tastes great.

[kinowka]

I still have it so split

kinowka, he smiles so!

the recipe is so precisely verified that you can simply put everything in the HP and no longer look into it.

music, and I always do so! I'll try out the new recipe, adjust the ingredients and that's it - I no longer look into the paper.

kinowka, music, Thank you for your kind feedback!

Yana!
Thanks again for the recipe!
We are looking forward to the update :)

Yana, yesterday baked bread according to your recipe, it turned out, only the loaf will be small And I would like a more pronounced aroma of mustard, next time I will put Veres. not dry mustard powder. Thanks again

Yana, thanks for the recipe!
True, I slightly modified it. Instead of milk - liquid curdled milk + 1 table. a spoonful of water to a kolobok.
Here's the result:

the dough didn't work either. I missed the moment of kneading and instead of a bun I saw only something like sour cream. It was too late to rule - I waited. While reading this thread, I noticed. that the proportions in the two recipes (more precisely, in recalculation) do not coincide.
Flour premium baker. - 450 gSalt - 1 tsp
Sugar - 2 tbsp. l.
Mustard powder - 1 tsp
Butter - 20 g
Mustard oil - 2 tbsp. l.
Milk - 300 ml

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

in the first case, water to flour is almost one to one and a half. In the second - one to two

By the way, get baked! And came up to normal. To my surprise, it is slightly damp and heavy, but quite edible.

A little bit next time I will reduce the water (add flour) and - go ahead! Good recipe

I don't know what and how you are doing, but I have this recipe (at least for now) - a win-win option
And every time, and always delicious
The mother-in-law demanded to stop looking for new recipes and stop at this point :)

[Yana!]

Yana! Deep respect, and I got my hands on a mustard loaf, although the recipe for a note has long been taken Very tasty, fragrant and beautiful True, I got one crust of bread from him, my mother-in-law, taking advantage of the fact that I was on a diet, dragged the just-baked loaf, cutting off for me a piece for testing, I didn't even have time to take a picture

Yana, thanks for the recipe. I baked bread according to your recipe - the whole family liked it, delicious, airy, I didn't add anything from myself - everything was exactly according to the recipe. I wrote it down in my favorite recipes. Thank you

Thanks for the recipe! Now this is the favorite bread for my children!

I have exactly the right crumb in this bread - it doesn't crumble and you can cut the bread into thin slices, but how to achieve this in other breads - maybe it's mustard and add it everywhere (I add the usual "Russian" from the can)?

[Yana]

Yana
Thank you so much for the recipe. The bread is delicious. I did it many times, but the last two times it turned out to be low, unintelligible bricks. Yeast is good, I checked. Can gochitsa give such a result? Did it dry. Maybe the pack has been open for a long time, and that's why the mustard started to play a fool?

[Belko]

Belko
ingibidra
Croissant
sakura
Thank you all for your feedback!

Yana
I did it many times, but the last two times it turned out to be low, unintelligible bricks. Yeast is good, I checked. Can gochitsa give such a result? Did it dry. Maybe the pack has been open for a long time, and that's why the mustard started to play a fool?

sakura, dry mustard greatly affects the rise of the dough. It needs to be added a little, only 1 tsp. for 450 g of flour.

[Yana]

Yana
I did everything strictly according to the recipe. Six times it worked, but the last three times it didn't. I threw out the mustard in fig. I will buy fresh.

[sakura,]

sakura, maybe the mustard has nothing to do with it? Sometimes it happens that the flour comes across poor quality and the bread does not rise well. And, as you change it, you get high bread.

[Yana]

Thank you, Yana , for a wonderful bread recipe
The bread turned out to be tasty, aromatic, with a beautiful crumb. The dome is beautiful and regular, the crust is thin and crispy!
The difference in flour dictated the only change: I have 270 ml of milk instead of 300 ml in your recipe.
🔗
My young photographer and assistant decided to show the bread! It's a pity that the photo from a mobile phone does not show all the charm of the crumb ... Thanks

Yanochka, thank you for the wonderful recipe! I noticed that toasts are better made from this bread - rub them with garlic, a little mayonnaise on top - and delicious to soup or borscht!

[sakura,]

sakura, maybe the mustard has nothing to do with it? Sometimes it happens that the flour comes across poor quality and the bread does not rise well. And, as you change it, you get high bread.

From the same bag of flour and the same bag of yeast, wonderful wheat bread with sour cream was baked. So I think all the same mustard. After all, all three times there were different flour and yeast. And the result is the same: byaka. I'll buy some new mustard and report back.

A huge THANK YOU for this bread ... where he just did not visit, and at my mother's sanatorium, and at my work, and for my husband, and in the neighboring village - everything for an encore ... now everyone wants a bread maker ... superb crumb, does not stale for a long time, I threw everything according to the recipe and I don’t even have to look into the cotton, the dough is already springy, but 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. Thanks again. If I don't forget, in an hour I'll pull it out of the oven (3 bread for today) -: flowers: take a picture