Misha
Milk mustard with dill.

MILK MUSTARD with dill.

dough:
-4 g yeast
-20 gr molasses
-90 gr warm milk
+ some flour from the total amount

while the dough rises, I put the products in the bucket of the bread machine:

-320 gr of wheat flour (of which 160 with strong gluten, the rest is ordinary)
-80 gr pea flour
-150 g dispersed starter culture
-90 grams of warm water (milk can be used)
-1 tsp dry mustard (5 gr.)
+ all the dough

kneading, 45 minutes rest, during the second batch I added

-0.5 tbsp. l. (measured) dry dill
12 grams of salt (2 tsp)
- and at the very end of the batch, mustard oil is added drop by drop (1 tbsp. l-took measured)

She baked on a hearth with steam for the first 10 minutes 250 * C, then another 50 minutes 180 * C.

Misha
I sprinkled the proofing basket with wheat bran (on the advice of Yulika) from here such a ruddy crust. The crust turns out to be more crisp (for my taste, a little hard, with flour powder is softer). Here in this Temka showed a homemade proofing basket Milk mustard with dill.
Yuliki
Misha, great result!
I also add bran to the mustard dough
I have heard that mustard oil gives a subtle flavor and whitens the dough slightly. I don't have this oil (I forget to look at pharmacies), I put 3 tbsp of powder. l. When baking, there is a breathtaking smell, then the truth disappears somewhere. But the bread is delicious and the crust is good.
Have you tried oven without oil (powder only) before?
Misha
Milk mustard with dill.

I bought the smaller bottle, 500 ml, at the pharmacy kiosk at VDNKh, and bought the larger one, 1 liter, on the market. There is not much difference, both are good. There may be a little more flavor in the market, but that's only if you find fault. I add a little to all the breads, both gray and white. Both are good.
Misha
Quote: Yuliki

I don't have this oil (I forget to look at pharmacies), I put 3 tbsp of powder. l. When baking, there is a breathtaking smell, then the truth disappears somewhere. But the bread is delicious and the crust is good.
Have you tried oven without oil (powder only) before?
Yuliki, I don't add that much mustard. and very little oil - about 1 tbsp. l.
Yuliki
Thank you!
I will look at pharmacies, VDNKh will be far from me.
My husband will be lucky to see his parents, I will order if I don’t find it here.
Zefirka
Mishawhat a wonderful bread! How is your bread getting cold? On a wire rack, in a cotton or linen towel?

Quote: Yuliki

I put powder 3 tbsp. l. When baking, there is a breathtaking smell, then the truth disappears somewhere. But the bread is delicious and the crust is good.
Have you tried oven without oil (powder only) before?

Yuliki, and 3 tbsp. how much flour? A lot ... I wonder what adding mustard powder gives? Better appearance, taste? Didn't you compare?
Misha
Quote: Zefirka

Mishawhat a wonderful bread! How is your bread getting cold? On a wire rack, in a cotton or linen towel?

I take out the bread on the wire rack and let it stand until it cools completely (well, or whatever happens), I don't cover it with anything - the bread is sourdough, it doesn't get stale (doesn't have time).
Yuliki
Zefirka
in this recipe 3 tbsp. l. dry mustard for 370 g of flour.
When I baked this bread for the first time about 5 years ago, I was impatient to open the lid of the bread machine, so the mustard spirit smelled like that in my eyes, that I don't do that anymore.
It tastes like one of my favorite breads, with butter, cheese (now, on the occasion of fasting, I'm eating it with honey), the crust is also what I need, I like crispy ones.
Yuliki
Quote: MISHA

I take out the bread on the wire rack and let it stand until it cools completely (well, or whatever happens), I don't cover it with anything - the bread is sourdough, it doesn't get stale (doesn't have time).
that's for sure, if the husband is at home, walks in circles near the stove, after half an hour nothing remains of the little bread, he gets out his salted bacon and only the crunch is worth it.Neither a sick stomach, nor my attempts to reason with anyone lead to nothing
Zefirka
Quote: Yuliki

Zefirka
in this recipe 3 tbsp. l. dry mustard for 370 g of flour.
It tastes like one of my favorite breads, with butter, cheese (now, on the occasion of fasting, I'm eating it with honey), the crust is also what I need, I like crispy ones.
Thank you, I wrote it down.
Zefirka
Quote: MISHA

I take out the bread on the wire rack and let it stand until it cools completely (well, or whatever happens), I don't cover it with anything - the bread is sourdough, it doesn't get stale (doesn't have time).
And I cover with a linen towel. The crust is good-oh-oh-oh-oh-I-I-I!
Yuliki
Quote: Zefirka

Thank you, I wrote it down.
more water 1 tsp, salt 1 tsp, sugar 2 tbsp. l., 1/4 tsp. bran, 1/4 l. wheat germ, 1 st. l. oils. This is in the original recipe.
Now I also add the leaven there.

Misha
Have you tried to do it with fresh dill? I remember that you are a lover of herbs. Is there a difference compared to dry?
Misha
Milk mustard with dill.

This bread was baked with minor changes in the recipe:

MILK MUSTARD with dill.

dough:
-4 g yeast
-20 gr molasses
-90 gr warm milk
+ some flour from the total amount

while the dough rises, I put the products in the bucket of the bread machine:

-320 gr of wheat flour (of which 160 with strong gluten, the rest is ordinary)
-80 gr pea flour
-150 g dispersed starter culture
-90 grams of warm water (milk can be used) (added milk)
-1 tsp dry mustard (5 gr.) (increased the amount of mustard - 12-13 gr.)
+ all the dough
-added another 10 grams of wheat bran to the dough)
kneading, 45 minutes rest, during the second batch I added

-0.5 tbsp. l. (measured) dry dill (10 gr. Fresh dill)
12 grams of salt (2 tsp)
- and at the very end of the batch, mustard oil is added drop by drop (1 tbsp. l-took measured) (did not add oil)

She baked on a hearth with steam for the first 10 minutes 250 * C, then another 50 minutes 180 * C.

If you like thicker bread, bake this one. In the first version, the crumb comes out more fluffy, and I like the original version (5gr) more. I think the mustard here makes the crumb slightly heavier (12-13 grams).
Regarding fresh dill, it gives a greater aroma, but again, I like dry more, does not interrupt the spirit of bread. I like different herbs very much, but in flat cakes - focaccia, or specific bread. Here it is mustard, let it remain so. A little dry dill sets off the taste, and fresh dill interrupts.
In general, you need to try to your taste. Khlebushek is an intimate matter, here decrees are not suitable, but only advice
Lika
Misha
What a handsome man. A couple more of these photos and I dare to use the oven.
A little dry dill sets off the taste, and fresh dill interrupts.
In general, you need to try to your taste. Khlebushek is an intimate matter, here decrees are not suitable, but only advice
I completely agree. For example, in mustard bread we love white mustard seeds, instead of powder, more mustard oil and onion seasoning (fried in breadcrumbs and dried onions).

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