Wheat rye bread with Dijon mustard

[Gashi]

Wheat rye bread with Dijon mustard

Category: Yeast bread

Ingredients
Dough:
dry yeast	1 tsp
wheat flour of the 1st grade	200 g
warm water	150 ml
granulated sugar	1 tsp
Dough:
all dough +
wheat flour of the 1st grade	100 g
peeled rye flour	130 g
warm water	70-80 ml
salt	1 tsp
liquid honey (or granulated sugar)	2 tbsp. l
dijon mustard	2 tbsp. l
vegetable oil	2 tbsp. l

Cooking method

• Dough:
• For dough, mix yeast, flour, warm water and granulated sugar. Knead in a bread maker (dumplings or pizza mode, whichever you prefer) and leave to rise at a temperature of 28-30 degrees for 1.5 hours.
• Dough:
• Add honey, mustard, salt to warm water (we measure mustard and honey with spoons which are "from a bread machine"). We add all this and flour to the dough, knead the dough, add vegetable oil at the end of the kneading. The gingerbread man turns out to be soft, slightly sticky, it does not smear along the bottom of the bucket. During mixing, it gathers around the mixer, and after stopping it settles a little.
• Leave the dough to rise for 2 hours, knead once.
• Place the dough on a floured table. Knead it into a layer with our hands, then form a bar or round bread. Transfer to a baking sheet lined with baking paper.
• Powder the dough piece with flour a little, cover it with a towel and leave it for proofing for another 1 hour (until it is at least doubled in volume).
• Preheat the oven to 230 degrees along with a container of water (1 cup).
• With a sharp knife or blade, we make several oblique cuts on the bread with a depth of about 7-9 mm.
• We bake in a heated oven to 230 * C for the first 10 minutes, then lower the temperature to 210 degrees and bake for another 20 minutes, after which we bring the bread to readiness at a temperature of 180-190 degrees.
• Put the finished bread on the wire rack, cover it with nothing. Let it cool completely.
• 
• 
• Very fragrant, soft bread with a crispy crust. Try it!

Time for preparing:

4.5 hours

Cooking program:

oven

Note

I struggled with the recipe of this simple bread for about two weeks. I baked it almost every day, trying to achieve the correct appearance. I don’t know how much time it would have taken me if it weren’t for the advice and friendly support. Gashi and Mistletoe. Girls, thank you very much !!!

Recipe Source:
🔗

The labors were simply crowned with great success!

Wow !!! Manya, we made it !!! Ay, yes, clever !!! Bravo!!!

Sonadora! Gasha, Omela!
I admire !!!! What good fellows you are !!!

[Olga]

Olga, Thank you!

Gash If it were not for you and Melchik, my husbands would have eaten this bread for a long time!

[Marisha]

Marisha, the bread is wonderful! The cuts are just awesome! And the color of the crumb is so beautiful and warm!

[Manechka]

Manechka, the bread is super! But I probably won't dare to try.

[Marish]

Marish, Thank you so much!

Vitalinochka, why?

Well, if you suffered so much, then I definitely won't succeed. And the bread is handsome!

Well, if you suffered so much, then I definitely won't succeed.

Vitalinochka! If I have succeeded, then you will succeed all the more, even better!

I didn't succeed because the original recipe had 2 tsp of yeast and a little less water, plus there was not enough time for proofing. As a result, the bread literally burst in the oven.

[Manechka]

Manechka, if I venture to try, I will definitely report back.

Man, explain to me, Turk, I have never with steam I have not tried it in an electric oven.
So I think - will it work if I put a small stainless steel down. a tray with sides and pour water there? Does the water have time to evaporate during the heating time?
Sorry for stupid questions ...
And then there are so many recipes with steam, but I still can't make a face ... I'm struggling.

[Manechka]

Manechka, you made it !!!! What a handsome man !!!!! Well done!

will it work if I put a small stainless steel down. a tray with sides and pour water there?

inusik, that's exactly what you need to do!

[Ksyusha]

Ksyusha, yeah! Thank you very much!

Inus, I don’t know how normal people do it, but I adapted like this: I preheat the oven to the desired temperature (I don’t put anything in it yet). When she has almost reached the condition, I boil water in a kettle, pour a cup of boiling water (no more than 150-180 ml) into a saucer with sides. I put the bread in the oven and put the tray there. And that's all.

Vitalinochka, I will wait!

Marina, enviable bread! Does the mustard "play"? I love it very much, but I haven't tried it in baking.

We all learn from someone, for me, Marina, you are a pro Bread, as always, high, beautiful, just a sight for sore eyes

Here's what I did ... Of course the cut is lame, but I'm learning! : girl_red: Thank you, very tasty !!!

[stihiya]

stihiya, beautiful bread! And what a fluffy one! I am very glad that I liked it! Thank you for your trust!

stihiya, I adapted to making cuts with such a clerical knife:



Irin, Thank you! The mustard is felt, but its taste is unobtrusive, light enough, at least it seemed to me. And my eaters liked the crust in this bread, they are ready to gnaw it all over.

Lyuba, thanks for the kind words, only I'm not a pro at all, I don't know a lot and still can't do it. I spy on and learn from more experienced bakers.

[Manyun]

I adapted to making cuts with such a clerical knife:

Manyun, and what, really comfortable / sharp ?! Does it cut really well?

[Inus]

Inus, yeah, sharp, cuts easily enough. With a simple sharp knife, I could not make cuts after proofing, all the time I crumpled and the edges turned out to be "torn", the truth has not yet tried with a blade.

Marina, thanks for the clerical knife tip!

[Sonadora]

Sonadora, Manechka, well, you - the head, well, how I didn’t do it before about the office! yes I have this shoe polish ...
and here I am arranging dances with scalpels .... Thanks for thinking! Now the rifling will be beautiful ...

[Inus]

Inus, yeah, sharp, cuts easily enough.

Pasiba Manyun , today I bought myself one to one like in your picture,Berlingo Universal stationery knife auto-lock 18mm + spare blades 2pcs, boom to try !!!

boom to try !!!

Yeah, I'll also wait for the tests. I tried it somehow, with a nameless knife, but it didn't work.

Girls, I will wait for the preparation results!
And I'm also motivated split under torture said that these knives are of two types: such as in the photo and even thinner, almost like a blade.

PS Not a topic, but a meeting of young pathologists surgeons!

PS Not a topic, but a meeting of young pathologists surgeons!
[/ quote]
Exactly! : oThanks for the idea, I have such knives, both types !!!
And the bread has already been reduced ...

[almost like a blade]

these knives are of two types: such as in the photo and even thinner, almost like a blade.

Manechka, try further .. you need a photo and the name of those that are like a blade !!!

I baked it, did not add mustard, my husband does not welcome. The loaf turned out to be low, although the dough came up great after proofing - to the very top of the bowl. It's my fault - the upper part stuck when transferred to a baking sheet, the dough dropped and the cuts did not part. But this is my first hearth bread with a thin and soft crust. The taste improved significantly the next day.

Have already eaten the whole. I will bake again.
Thank you Sonadora for the recipe!

But I did everything according to the recipe, although my husband also doesn't like mustard. We won't tell him

I, as always, baked in the cartoon. I don't know what's inside, but outside it smells awesome and not mustard at all.
Manechka, thank you very much for the recipe. Just try it, probably tomorrow. If there is an opportunity, I will definitely take a picture and write about the taste.
Man, voprosik, you mustard and honey (I don't have it, put molasses) with what spoon measured from HP or ordinary?

[Girls]

Girls, to your health!

Olga, great bread turned out! The crumb is so lacy! I am very glad that I liked it.

LyuLyoka, be stunned! And again from the multi! Blown him up well, there are such holes! I hope you like it too!

I don't know what's inside, but outside it smells awesome and not mustard at all.

I don't like mustard either, at all. I tried to add to different marinades for chicken meat - I realized that it was not mine. And here, oddly enough, I really liked the mustard.

She measured honey and mustard with spoons from a bread machine.

On the question of knives. I also found this one: stationery knife-scalpel:
🔗

She tortured her husband, she says he doesn't remember the name of the manufacturer's company, you have to look in stores.

Oh, and I grabbed the mustard in an ordinary dining room. At the beginning of the batch, I looked into the HP and shed a lot of tears - a vigorous infection.
But, on the contrary, I love mustard and add it to the marinades, a little bit of the current in secret from my husband. But I added only sweet Bavarian or granular to the bread, it is also not spicy.

[stationery knife-scalpel]

On the question of knives. I also found this one: stationery knife-scalpel:

Don't, don't go !! My scalpel is the same .. lacks depth. And I bought 2 - thinner and thicker, I will torture the same !!!

Take the second. With the addition of mustard. Looking for now. I'm looking for a blade or a knife, I put the proofing basket in order.

[Olga]

Olgawhat a handsome man !!! The cuts are great! And the flower shape is so interesting!
How to taste, with mustard?

LyuLyoka, and you just add a grainy one, don't you grind the grain?
I'll go to the recipe to clarify about the spoons.

Ksyusha, yeah, I also think that a scalpel knife will not work. Not enough!

I could not resist - I cut it hot.

The cuts are great!

I cut the loaves with blades and it was fine. I bought a new package and there are torn stripes on the bread. Maybe you'll be lucky with a knife.

And the flower shape is so interesting!

The flower came from the folds of the fabric. The first time I covered the mold with several layers of gauze. I have 2 pieces of processed food for cooking. So the top stuck. I remembered that there is a little gingham (like a collar fabric) from the Soviet times. She cut it off, processed it, covered it, tied the top, pulled it. Rough folds formed.

So they gave the loaf "petals". I covered the bowl off-center so that one of the corners was larger. They covered the dough from above. We need to finalize. Not bad, though.

How to taste, with mustard?

I liked it more. Darling warned. And .. he liked it!
Dijon did not buy. At night there was hail, I didn’t get enough sleep and I didn’t want to go after her alone. I added a tablespoon of mustard powder (mixed with flour beforehand) and chose mustard oil as the vegetable oil.

[Olga]

Olga, beautiful bread !!

And as for the fabric - I have a simple chintz rag .. so that it doesn't stick, I dust it with flour. It is thin so no wrinkles remain.

Thanks, "Omela"! You just cover it, is it not attached with anything?

No, I'm not fixing it .. but why? Just lining the proofing basket. Here is a photo: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170888.0

[Olga]

Olga, great! I'll have to try out the fabric idea!
I am very glad that I liked the version with mustard!

Ksyusha, I have a "stupid question". And what's the point of manipulating the proofing basket, why can't you bake a hearth bread right away? Or is the basket good for dough that doesn't hold well when proofing?

Or is the basket good for dough that doesn't hold well when proofing?

You can say so. The shape is beautiful and the dough can be made softer than just for the hearth.

[LyuLyoka]

LyuLyoka, and you just add a grainy one, don't you grind the grains?

No, I don't do anything, but I add it to white wheat when the same thing gets boring.Grains come across - cool
Marish, we liked the bread. I didn't notice the mustard at all, I was still waiting for my husband to feel something, but no
Thank you!

... adapted to make cuts with such a clerical knife ...

I bought a paper cutter and tried it out.

Thanks for the helpful advice

[Olga,]

Olga, beautiful bread and cuts turned out great!
It's good that the knife idea came in handy!

LyuLyoka, I am very glad that I liked the bread!
I'll have to try to bake it with grainy mustard. Thanks for the idea!

Manechka, what a delicious bread I missed !!! The view is amazing! I'll try ... Thanks for the recipe.

Marish, thanks! Pekies for health!

[Manechka]

Manechka, I still took a chance and baked your bread.
I did everything strictly according to the recipe, but only added my own mustard. The bread is gorgeous! So I liked both externally and taste - super! Now I will often bake it, it turns out everything is not so scary and difficult.
ManechkaThank you so much for the recipe! I ran to put a plus sign.

[Vitalinochka]

Vitalinochkawhat bread!
Thanks for taking the risk. I am very glad that I liked it.

I want to try this bread in KhP - my hands just can't reach it. And the mustard is over.

Marina, thanks for the recipe! : rose: I really liked the bread, especially my youngest son.)))
The only thing was that I lacked a little salt to taste.

[Gouache]

Gouache, to your health! What a neat little bread turned out, and the crust ... mmm! I'm very glad that I liked and liked my sonule.
The amount of salt can certainly be adjusted to your liking, taking into account the salinity and pungency of the mustard.

Man! And the girls who look here. I came with questions, if you will. For those who are in the tank, or generally only understand which side to approach the bread, but really want to! Can you explain please:

knead the dough, add vegetable oil at the end of the batch. The gingerbread man turns out to be soft, a little sticky, it does not smear along the bottom of the bucket. During mixing, it gathers around the mixer, and after stopping it settles a little.

Leave the dough to rise for 2 hours, knead once.

I put this on any batch in a bread maker, well, the very first one, for example, for simple bread. And this is 5 minutes kneading +5 calming +20 kneading +39 1st rise +10 kneading +26 2nd rise +15 kneading +50 3rd rise. And after all this, before the baking turns on in the HP, I turn it off and leave the dough for 2 hours? Or is it kneading for the first 5 minutes and that's it? Or 5 + 5 + 20?
Well, I'm so distant.