Mustard bread with kefir

[Due to the addition of mayonnaise, the bread turns out to be soft, does not stale and does not dry for a long time, even when cut, I found it on the Internet, took it to my piggy bank ...]

Mustard bread with kefir

Category: Yeast bread

Ingredients
kefir (room temp.)	200 g
warm water	50 g
mayonnaise	3 tbsp. l. without slide
mustard ready-made or dry (first dilute with water to collect 1 tbsp. l.)	1 tbsp. l.
salt	1 or 2h l.
sugar	1.5 tbsp. spoons
sifted wheat flour	400 gr.
liquid leaven	1 tbsp. the spoon
dry yeast	1.5 tsp.

Cooking method

• We add everything in the sequence in which the ingredients are indicated)))Due to the addition of mayonnaise, the bread turns out to be soft, does not stale and does not dry for a long time, even when cut, I found it on the Internet, took it to my piggy bank ...

Time for preparing:

3 hours 45 minutes

Cooking program:

French

Note

in the context

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I tried to bake this bread. And how did many people say "do not be afraid to experiment" ... well, I was not afraid))
firstly, I increased the number of ingredients by half, because I needed a kilogram loaf (hand out for testing))
further: kefir turned out to be a little less, so I finished off all the remaining liquid with milk (I did not use water)
I didn't have sourdough, I'm a novice baker, and I don't know what it is yet.
It also seemed to me that there was not enough oily component (mayonnaise does not count the type))) and I added a tablespoon of margarine.
The result was overwhelming, the loaf was trying to get out of the bucket, the hatch was closed for adding ingredients, huge, lush and fragrant !!!
Never before has there been such bread, just like in a store
It was not possible to take a picture, everything was instantly taken away! but when I cut it, it seemed to me damp and a little sticking together inside the crumb (by the way, when the dough was kneading, I had to add a lot of flour, well, I just poured a hundred grams more than the norm, and all the same, there’s a lot of liquid that turned out)
Thanks for the recipe (I'm using it)

but when I cut it, it seemed to me damp and a little sticking together inside the crumb (by the way, when the dough was kneading, I had to add a lot of flour, well, I just poured a hundred grams more than the norm, and still there is a bit too much liquid or something)
Thanks for the recipe (I'm using it)

Because you need to pull apart completely cooled bread. Hot bread always has a sticky crumb!
When calculating ingredients, use the table Amount of flour and other ingredients to obtain breads of different sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Thanks for the tips ..... really, I don't quite understand what the mentioned table has to do with this recipe? all the ingredients were proportionally increased (milk 200ml in the recipe - I took 300, flour 400g. I took 600, etc.) Did I do something wrong?

Thanks for the tips ..... really, I don't quite understand what the mentioned table has to do with this recipe? all the ingredients were proportionally increased (milk 200ml in the recipe - I took 300, flour 400g. I took 600, etc.) Did I do something wrong?

Because, for example, 600 grams of flour requires about 400 ml. liquid The answer is here: Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

Well, in the end, in terms of liquids, it turned out 375 ml per 600 g of flour ..... but for a bun, for which you kindly ask to follow each batch, I "felt" the need to add more flour)) I carefully studied your plate, for the first time. .. Thank you !!

I am glad that your bread turned out to be successful, I agree with the moderator .... FOR THE BREAD TO BE WHAT IT IS NECESSARY, IT IS NECESSARY TO LET IT COOL ON THE GRILLE AND THEN BREAK)))) WITH YOU COMING UP) OLD))

[Lelka-Olya]

Lelka-Olya, I bring you a big, big thank you! Yesterday I baked almost this bread with minor changes: 200 g of wheat flour, 200 g of rye and 2 tsp yeast, because there was no liquid sourdough. See what happened:

The taste is very interesting, we liked it. I will repeat it unambiguously. Thanks again!

[Lelka-Olya]

Lelka-Olya, I bring you a big, big thank you! Yesterday I baked almost this bread with minor changes: 200 g of wheat flour, 200 g of rye and 2 tsp yeast, because there was no liquid sourdough. See what happened:

The taste is very interesting, we liked it. I will repeat it unambiguously. Thanks again!

OOOO, you got an interesting bread)))) I'm glad that the recipe came in handy ....)))) super

[Lelka-Olya]

Lelka-Olya, an interesting feature of this bread: it does not get stale at all! And the longer it lies, the tastier! Thanks again!

[Lelka-Olya]

Lelka-Olya, an interesting feature of this bread: it does not get stale at all! And the longer it lies, the tastier! Thanks again!

So I noticed it, how much I have already baked, they get stale, but this one is not

[Lelka-Olya]

Lelka-Olya, and you did it with ready-made mustard or with diluted powder? is there any bitterness with unripe mustard?

[Lelka-Olya]

Lelka-Olya, and you did it with ready-made mustard or with diluted powder? is there any bitterness with unripe mustard?

I made it with dry, diluted it with water, although there was ready-made mustard in the real recipe, but there was no bitterness, there was delicious bread.

Thank you for your prompt reply, I just ran out of it, I just used up the leftovers for barbecue from chicken hearts

What is liquid leaven?

Thank you for your prompt reply, I just ran out of it, I just used up the leftovers for barbecue from chicken hearts

What is liquid leaven?

Yes, I have it for half a year already living in the refrigerator, I take it out as needed, use it, update it and put it away again ... here is a recipe for this French sourdough, a long process, but worth it 🔗

Thanks, I'll try. And then my friendship with the leavens stopped ...

Thanks, I'll try. And then my friendship with the leavens stopped ...

Good luck, at the beginning I didn't succeed at all, and then nothing, like they made friends

No, about 5 years ago I had not just friendship with leaven, but love! And there was kefir and hop. But there was a moment when I could not pay attention to them, they died and ... Recently I tried to put kefir, but she, observing all the rules, did not even want to breathe ... Either the kefir is not the same, or something else. ..

No, about 5 years ago I had not just friendship with leaven, but love! And there was kefir and hop. But there was a moment when I could not pay attention to them, they died and ... Recently I tried to put kefir, but she, observing all the rules, did not even want to breathe ... Either the kefir is not the same, or something else. ..

yes ... they were capricious .. these leavens ... for some reason, without them, not a single bread rises in the bread maker ... and the flour changed both proportions and yeast .... but no ... my bread maker craves sourdough and that's it ... that's when the bread pleases with splendor and porosity ...

[Lelka-Olya]

Lelka-Olya, thank you so much for the recipe !!!!!!!!!!!! He baked twice. The first time with mustard, it turned out great, and the second time I decided to try it without mustard. The bread turned out to be magnificent, airy and at the same time does not crumble. I baked it 5 days ago, today we are finishing a bun, but it feels like we just baked it yesterday. Baked in French setting with pressed yeast (8 g).

[Lelka-Olya]

Lelka-Olya, thank you so much for the recipe !!!!!!!!!!!! He baked twice.The first time with mustard, it turned out great, and the second time I decided to try it without mustard. The bread turned out to be magnificent, airy and at the same time does not crumble. I baked it 5 days ago, today we are finishing a bun, but it feels like we just baked it yesterday. Baked in French setting with pressed yeast (8 g).

: girl_wink: good ... when the house smells of delicious bread

So you can bake it without leaven, just more yeast?

And I keep forgetting to ask (probably stupidity) - does rye flour also need to be passed through a sieve?

And I keep forgetting to ask (probably stupidity) - does rye flour also need to be passed through a sieve?

The benefits of sifting flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35.0

But after all, it is not sifted entirely - what remains on the sieve where to put, throw away or in the dough?

But after all, it is not sifted entirely - what remains on the sieve where to put, throw away or in the dough?

Large particles of flour bran remain on the sieve. If there is no dirt and various byaks in the sieve, then pour the bran grains into a bowl into the rest of the flour, these are useful bran particles.
You need to sift the flour! It is saturated with air and becomes dull in the dough.

Now it is clear that everyone, both whole and rye ... I am sending ATP for help.

So you can bake it without leaven, just more yeast?

Many baked ... everything seemed to work out well ... I have no bread without sourdough that turns out to be so perfect ... I tried everything and decided nowhere else without sourdough

decided to bake this bread 2 times. The result is the same, it rose perfectly (there is no sourdough, I added a bit of yeast), only the roof blew off a little (can someone tell me what the reason is, it's not critical for me, but suddenly I'll think of an oven as a gift, not very aesthetically pleasing)), although it tastes excellent. I definitely bookmark myself, I will bake this again

I've also wanted to bake it for a long time, and I need a loaf, but I put it late and therefore on the "dietary fast" program (I have French for 6 hours), I decided that I would add the "baking" program after the end, and then I remembered - it probably won't work, I have to cool the stove?

Well, it depends on the stove, I have Gorene, she doesn't care ... I don't even bring the temperature of the "initial" ingredients, as some have to room temperature before kneading ... set, so now guess, try to turn off after running the program from the socket, turn on again and start "baking" ....

I have a Panasonic 2501. And I also thought there was a lot of liquid, I measured everything exactly for 400 g of flour - and I had to add 7 tbsp of potato flakes. spoons with a slide, the bun so demanded.

I also constantly add flour in all the recipes, otherwise the bun clings to the walls and sticks terribly to my hands, I thought the scales didn't seem like it, but then I bought a sifter with measurements in grams for flour (I kind of insured myself))) and I always add it anyway .. .iiiii is straightforward for a lot I add! I thought maybe my stove is so special, (although there may be such a thing that liquids are always too much) well, you calmed me down a little, I'm not the only one deviating from the recipe towards increasing the bulk part)))

And I, on the contrary, never pour out all the liquid that is indicated in the recipe. And then I gradually add it during the batch. Usually there is always a small amount of excess fluid left.

Well, also a way out, although it is not entirely clear when there are several liquid components in the recipe ... well, for example, there is kefir and water, what do you leave for the "gravy"? or we are talking about a mixture of all liquid ingredients and adding them later (or rather not adding)))
I'm not saying when there are 3 or 4 of them)))

If kefir and water, then leave the water. Even if there are 3-4 liquid components, then only water is used for the "gravy". It's more comfortable for me.

And I read somewhere that it is better to do so as not to add liquid but dry.I ran out of the program, baking after it does not turn on - the stove shows error 50 ...

Well, also a way out, although it is not entirely clear when there are several liquid components in the recipe ... well, for example, there is kefir and water, what do you leave for the "gravy"? or we are talking about a mixture of all liquid ingredients and adding them later (or rather not adding)))
I'm not saying when there are 3 or 4 of them)))

HEY WHAT A BEAUTIFUL YOU HAVE)))) SUPER))))

HEY WHAT A BEAUTIFUL YOU HAVE)))) SUPER))))

By the way, I don’t add anything ... HERE I CAN ADD FLOUR ... I ALWAYS FEEL THE BULBS .. IT SHOULD BE SOFT (AS TO FEELS THIS BABY'S BUTT HAS READ SOMEONE, AND TRUE) THIS IS THE BALLS AND THE BIRTHS THE IMPORTANT IS NOT TO OVERCOME WITH FLOUR ....

HEY WHAT A BEAUTIFUL YOU HAVE)))) SUPER))))

Yes, and such a tasty one (when I picked out the knife from below, I could not resist and pinched off a piece)))) So you have a tremendous respect for the recipe !!!

Well, also a way out, although it is not entirely clear when there are several liquid components in the recipe ... well, for example, there is kefir and water, what do you leave for the "gravy"? or we are talking about a mixture of all liquid ingredients and adding them later (or rather not adding)))
I'm not saying when there are 3 or 4 of them)))

It is no longer important which liquid to add, since the conversation is only about 1-3 tbsp. l. You can mix all the liquid in a glass in advance, then you get a mixture
You can just add some water.

The best and most convenient option for controlling the kneading is the "flour into water" principle, when we pour all the liquid according to the recipe, and add flour in fact, how much dough will take

According to my yesterday's mockery of the recipe - of course the bread is not baked a bit inside, but the bottom and barrel are very baked. But the taste is amazing. Today I lightly browned it in butter in slices in a frying pan, very tasty, thanks for the recipe. I will definitely repeat it, but I don’t know - on the French program or the main one, because in the original - 3 hours 45 m., And I have French bread - 6 hours, the main one is closer in time - 4 hours.

[Raven]

Raven, I baked in French, I also have it for 6 hours. The bread turned out just super.

According to my yesterday's mockery of the recipe - of course the bread is not baked a bit inside, but the bottom and barrel are very baked. But the taste is amazing. Today I lightly browned it in butter in slices in a frying pan, very tasty, thanks for the recipe. I will definitely repeat it, but I don’t know - on the French program or the main one, because in the original - 3 hours 45 m., And I have French bread - 6 hours, the main one is closer in time - 4 hours.

I bake on the French (900 g) mode, the time is 03:40 .... you will have to experiment with the oven. Today I baked it again only without mustard ... I added 1 hour. l. dried milk and after proofing a handful of walnuts and sesame seeds ... the bread played with new notes and taste ...



the crust turned out to be thin and super crispy, it breaks when cutting with a knife and crunches ... hrum-hrum ... inside there is super airiness and porosity with nuts)))))

I bake on the French (900 g) mode, the time is 03:40 .... you will have to experiment with the oven. Today I baked it again only without mustard ... I added 1 hour. l. dried milk and after proofing a handful of walnuts and sesame seeds ... the bread played with new notes and taste ...



the crust turned out to be thin and super crispy, it breaks when cutting with a knife and crunches ... hrum-hrum ... inside there is super airiness and porosity with nuts)))))

Wow, I just want to screw this crusty crust with milk))

The best and most convenient option for controlling the kneading is the "flour into water" principle, when we pour all the liquid according to the recipe, and add flour in fact, how much dough will take

I agree, otherwise a situation may turn out when all liquids except water have been added, and the dough does not need more liquid, and the recipe is already not the same))) I, too, somehow immediately went to the method in liquid flour and add it if necessary

Wow, I just want to screw this crusty crust with milk))

so my household does

I don't know ... I've been baking bread for many years. At the beginning of my baking activity, somewhere I read just this way of adjusting the kolobok, and this is how I use it. He never let me down. But ... To each his own.