Wheat bread with mustard (master class)

Category: Yeast bread
Wheat bread with mustard (master class)

Ingredients

dough
Wheat flour 1 grade 150 grams
water 125 gram
dry yeast 0.5 grams
dough
Wheat flour 1 grade 140 gram
Whole grain wheat flour 50 grams
wheat bran 50 grams
water 120-130 grams
mustard with seeds 20 grams
regular mustard *** 20 grams
fine sea salt 7 grams
dry yeast 1.5 grams
dough all
sunflower seeds 50 grams

Cooking method

  • Dough.
  • Wheat bread with mustard (master class) 8-10 hours before kneading, mix all the ingredients for the dough.
  • Wheat bread with mustard (master class) Dough before kneading.
  • Dough.
  • Fry sunflower seeds in a dry frying pan. Allow to cool.
  • Wheat bread with mustard (master class)... Knead the dough from all ingredients except salt and seeds. After 5 minutes of kneading, add salt. Knead for another 5 minutes. Add seeds. Knead in at low speed or by hand until the seeds are evenly distributed. The total batch is 12-15 minutes. The dough is soft, slightly sticky.
  • Wheat bread with mustard (master class) Lubricate the surface, hands and container (I have a bowl of the combine) with oil. Stretch-fold the dough, round and ferment. Fermentation for 1.5 hours. Stretch-fold once in the middle of fermentation.
  • Wheat bread with mustard (master class) Dough in the middle of fermentation
  • Wheat bread with mustard (master class) The dough before shaping at the end of fermentation. It has almost doubled.
  • Wheat bread with mustard (master class) We form bread of any shape. Proof in a basket, seam up, for 50-60 minutes.
  • Wheat bread with mustard (master class) I have 55 minutes
  • Wheat bread with mustard (master class) We heat the oven along with the dishes in which you will bake to a temperature of 240 degrees. Turn the bread over onto paper, make cuts, transfer to a bowl, cover with a lid and put in the oven. Remove the lid after 20 minutes, lower the temperature to 180 degrees and bake the bread until tender. Today I baked with steam. Steam for the first 10 minutes, ventilate the oven, lower the temperature and bring it to readiness.
  • Wheat bread with mustard (master class) The total baking time was 40 minutes. We take out the bread. Let it cool on a wire rack and enjoy.
  • Wheat bread with mustard (master class)
  • Wheat bread with mustard (master class)
  • Wheat bread with mustard (master class)

The dish is designed for

1 loaf 640 grams

Time for preparing:

3 hours

Cooking program:

oven, mixer

Note

Source here 🔗... What can I say about this bread? If you can call him "brutal", in the best sense, it is him !!! I baked it for two days in a row. It is eaten in an instant. For me, this is a very healthy bread, looking at its composition. By composition. The source contains Dijon mustard and there is 35 grams of it. I don't have it, so I took the usual one, but reduced the quantity. I highly recommend trying this bread. It is very simple to execute, but you will definitely get pleasure.
Good bread to you!

Tashenka
I haven't grown to bread in the oven yet ... But the creative process outlined here inspires heroic deeds! I hope that I too will be ripe for making such bread. Thank you!
Kras-Vlas
Angela, what a handsome man !!!
Quote: ang-kay
Sedna baked new bread. Bomb. I'll post it tomorrow.
Really a bomb!
I put the recipe in line, now the sourdough is ripening for "Plain wheat bread with sourdough corn flour".
I really like your breads!
ang-kay
Tashenka, it's very addicting. True. Try it those. You will not regret. Then you won't be able to stop! And thank you for your attention.
ang-kay
Quote: Kras-Vlas

Angela, what a handsome man !!! Really a bomb!
Spied! : girl_haha: Thanks for the kind words.
Quote: Kras-Vlas
I put the recipe in line, now the sourdough is ripening for "Plain wheat bread with sourdough corn flour".
I'll wait for the report!
Quote: Kras-Vlas
I really like your breads!
Kras-Vlas
Quote: ang-kay
Spied!
Well, yes, there is such a little thing ...

Quote: ang-kay
I'll wait for the report!

Required
ang-kay
Galina S
ang-kay, Angela amazed at your irrepressible energy !! and I, damn it, all the same bake laziness mother. what a fine fellow you are !!! and the last photo is Hde ???

it was very nice to look at the bread
ang-kay
Galyusya!I'm so glad to see you! : yahoo: You come so rarely! There is another bread there a couple of days ago. Take a look. But I try to bake different kinds of baking, but there is also what I bake more often. I want to try and try. If only there was time. funds and peace of mind!
And this is a stove in my house for barbecue and other things. If there were masters, it would not be bad to fold the Russian one. And so it can be said that it is a dummy. Platform and pipe up.
Thanks for stopping by!
Galina S
Quote: ang-kay
There is another bread there a couple of days ago.

No, I haven't seen, only I noticed dried cherries, I must try! well, for that very bread
Quote: ang-kay
I want to try and try
I also tried and tried until I went to work ... now the ardor has tempered, but only my own bread!

Quote: ang-kay
And so it can be said that the dummy
but it looks great !!
went to see another bread
ang-kay
ninza
Angela, did I understand correctly that you did not add mustard with seeds to your bread at all? I just didn't understand how much ordinary mustard you put in this bread? I'd like to bake your bread, thank you in advance.
sir
Angelka loaves of bread. I've also decided to start baking. The '' eternal '' leaven ferments for the second day. I want to ask what does mustard give to bread? When do you need to sprinkle flour on bread to make it look so beautiful? If the oven is rye, is the flour top suitable? Sorry, maybe stupid questions, but I don't know the answers
ang-kay
Nina, and the usual and the seeds put 20 grams. The source of Dijon mustard is 35 grams. I didn't have it. Bake, please. Hope you like it.
ang-kay
Quote: sir

Angelka loaves of bread.
Tanya, hello! Good to see you. Thanks for the praise.
Quote: sir
I've also decided to start baking. The '' eternal '' leaven ferments for the second day.
It is high time. Follow the leaven. Hot. I recently raised a new one, so on the second day I already fed it twice.
Quote: sir
I want to ask what does mustard give to bread?
The aroma is peculiar.
Quote: sir
When do you need to sprinkle flour on bread to make it look so beautiful?
I sprinkle the proving basket and bread before putting it in. When I turn it over before baking, I gently brush it off with my palms over the entire surface. If in my opinion there is not enough flour, then I sprinkle it lightly, shake it off and make cuts. Maybe not right, but I do it.
Quote: sir
If the oven is rye, is the flour top suitable?
And why not, if you don't level with wet hands.
Quote: sir
Sorry, maybe stupid questions, but I don't know the answers
What are you? Ask. I am a kettle myself, but I will help if I know.
barbariscka
Angela, well done! The bread has opened up so wonderfully in the cuts and the crust is crispy, very appetizing ...
ang-kay
Vasilisa,
sir
Quote: ang-kay
It is high time. Follow the leaven. Hot. I recently raised a new one, so on the second day I already fed it twice.
I am also very glad to see you . Thanks for answers . I have problems with the leaven today for the third day, but it is not at all. The fact is that when I started it, on the first day, abundant bubbles appeared. And in the morning, when she looked, it tripled during the night, it could be seen on the walls of the jar, climbed to the edges and fell out. In the morning I refreshed it, yesterday morning there was a second feeding, but I look at her two bubbles and that's it. Now the time has come for the third feeding, and it is without any signs of change, to throw it away or not to transfer the rye flour, it was already difficult to find here.
ang-kay
Did she start a strong start on the first day? Probably very hot. Once I saw that she was rising so, then I had to feed, I think so. Find a place in the house that is no more than 30 degrees. And further. Don't start it with 100 grams of flour. I start growing at 20. So the expense is less, but the result is the same.
sir
Quote: ang-kay
Find a place in the house where it is no more than 30 degrees
Dianka, you're joking great. The house has the lowest t * 35 * and sometimes at night. Forcedly, the air conditioner always works and is maintained 24 * I threw it out, I think to put a semi-finished product from Vika. She is not capricious to t * really did not want to introduce production yeast, even if a meager amount will have to. I'll try and then we'll look at some other jump.
ang-kay
Let me be Dianka! : girl-yes: Tan, maybe not put at all yet. Let it get colder. It's cold here now. I put it in the micra with the light on. There I have 27-28, and in the house 21-22 without a conder.
sir
Quote: ang-kay
Let me be Dianka!
Angelchik the demon beguiled
Quote: ang-kay
and in the house 21-22 without a conder.
Schaub I lived like that! Yes, you have a real paradise! I'm stubborn won't wait for October, I've already delivered a semi-finished product, we'll see what happens. I want rye bread. They found flour, if he can get me some malt, it will be a joy.
Marinkaaaaaa
Thank you! How original!
ang-kay
Quote: Marinkaaaaaa

Thank you! How original!
To your health!
ang-kay
Quote: sir

Angelchik the demon beguiled
I'm sorry!
Quote: sir
I'm stubborn won't wait for October, I've already delivered a semi-finished product, we'll see what happens.
Will you share?
Quote: sir
I want rye bread. They found flour, if he can get me some malt, it will be a joy.
Understand you! Maybe there are online stores or who will ask to go from home?
prubul
Quote: sir
I want rye bread. They found flour, if he can get me some malt, it will be a joy at all
Tanya hello. have not crossed for a long time! And I make the malt myself. I buy rye seeds for germination in a box (you probably have shops for vegetarians), I fill the grain with water, it will absorb the liquid, I wash the grain every day for 2-3 days, seedlings will appear. Dry on tracing paper and then fry in a pan over low heat until brown * (. This will make fermented malt) Grind in a coffee grinder and all the malt is ready!

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