Mustard bread. Mustard bread in the oven

Soft, fragrant, taste incomparable with any other bread - mustard bread is my favorite! And I have long wanted to learn how to bake it at home. IN fresh mustard loaf is tender and almost rich, like a bun! And if you dry it, you get delicious homemade crackers, where there are store-bought ones from bags - children sharpen crackers home production like mice :)

I used to think that it gives a special taste and aroma to bread. mustard powder, and was even going to add it to the dough 🙂 Good thing that before I did that, I found a recipe for bread on the Magic Food website, and found out what actually needs to be added to yeast dough mustard oil! It differs from sunflower both in appearance and in taste: thick, it seems that it is even more viscous; dark amber color and with the same rich smell. And so I got this tasty butter and finally baked homemade mustard bread!

It turned out not the same as in the store: the purchased one is denser and drier, it is easier to cut. And homemade - soft, like fluff, very tender and tasty, like muffin. For some reason, my household did not recognize mustard in it, although I put as many as two oils instead of 1 tablespoon, but they said that it was very delicious bread. Try it too!

Ingredients:

For 1 loaf weighing 0.5 kg:

• 15 g fresh pressed yeast (or 5 g dry);
• 200 ml of warm water;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• 350 g wheat flour;
• 2 tablespoons mustard oil.

How to bake:

Let's prepare the dough for the yeast dough: crumble the yeast into a bowl with your hands, pour in the sugar.

Rub with a spoon until the yeast melts and pour in all the warm (36-37C) water, stir ...

And sift 150 g of flour into the dough.

Mix until smooth, to make a thin dough without lumps, and put for 20 minutes in a warm place, for example, over a bowl of warm (not hot) water.

After a while, when the dough rises twice and becomes lush, we continue to knead the dough, gradually adding flour.

Add salt along with flour.

And along with the last portion of flour - butter. Fat is added to the yeast dough at the end of the kneading so that the oil with its enveloping properties does not prevent the dough from approaching.

Now knead the dough well for 10-15 minutes: the longer you have patience, the better the dough will fit and the bread will turn out more magnificent. If the dough sticks, you can lightly dust the table with flour, but do not get carried away, otherwise the dough will come out too steep. It is better to lubricate the table and hands with vegetable oil, mustard or sunflower. Well-kneaded dough practically does not stick to hands and becomes smooth, pleasant.

Put it in an oiled bowl and let it rise in a warm place for 1 hour, or until it doubles in size.

Then we crush the dough and form a loaf out of it, oblong or round, as you like.

Put the bread on a baking sheet, sprinkled with flour or greased with vegetable oil, cover with a towel and leave for another half an hour or a little more warm for proofing. You can turn on the oven at 120-130C, open the door, and put the baking sheet on top of the stove - the oven will start to warm up, and the bread will be warm. And the apartment will get warmer.

That's how our bread came up! It's time to fire up the oven to 220-230C.

We make cuts on the loaf with a sharp knife (by the way, I recently read why - it turns out that carbon dioxide, and the crust did not crack - and I used to think that it was for beauty!).

We put the bread in hot oven and after a minute we sprinkle water on its bottom and walls. This is what I learned from Magic Food: hot air and steam creates a beautiful golden brown even without lubrication with yolk! You need to create steam in the first minute of baking, then in the third and in the tenth. Then reduce the heat to 180-200 and keep the bread for another 10-15 minutes. So the crust is bright golden, and it’s baked inside (we try with a wooden stick) - it’s time to take it out! When I take the bread out of the oven, I immediately cover it with a damp, clean towel so that the crust, if it dries out, becomes soft.

We cut the bread the next morning, because it was very soft fresh.

But even the next day it remained the softest, so it was more convenient not to cut, but to break off pieces with your hands. We drank cocoa with him instead of a bun! And the children said that bread baked at home is even better than in the store :)

Then you will need to repeat the recipe for homemade mustard, only not lean, like this one, but with the addition of milk and eggs - I think then it will turn out even more delicious and sunny!

Bread with coriander is very tasty. I bake this all the time: coriander - for more dark bread, cinnamon - for lighter and sweeter, although in general they are almost the same. It's time to master the new kind- mustard bread.

mustard bread renowned for its health benefits and taste. This classic recipe, many have heard and tried about this, there is even GOST for it. We are learning how to cook it at home - without yeast, on sourdough or leaven thick. It is often baked as milk bread, you can try it that way, but non-dairy is also interesting to learn.

The bread should not come out bitter, but very fragrant and tasty, with a slightly yellowish crumb. Mustard bread is very fragrant, slightly sweet. Depending on the quality of the mustard or oil (mustard oil is sometimes used instead of mustard), a slight bitterness may be felt in the aftertaste. Here you need to experiment with the amount. You can add both mustard oil (about 2 tablespoons) and mustard seeds at the same time - then they come across and “burst” on the tongue - spicy and pleasantly spicy, but you won’t guess what it is if you don’t know. :-) You can also use mustard powder too. Mustard seeds can (but not necessarily) be fried in a dry frying pan - the aroma will be stronger.

Butter "plays" the most in mustard bread - it gives the flavor the most.

Mustard oil contains easily digestible fats, cleanses the body of toxins and promotes proper digestion.

At all, various additives(as honey or sugar, vegetable or butter, milk or curdled milk) already improve the taste of the bread. Spices are even stronger. Baking options different breads- a great many!

If anyone knows how to bake such a home-made sourdough / leavened thick oven - write if there are any subtleties!

Ingredients (for a 750g loaf):

• 290 ml water
• 40 g mustard oil (about 3 tablespoons)
• 500 g wheat flour of the 1st grade (higher grade is possible), but coarse grades are better
• 1 tsp salt
• 2 tbsp Sahara
• 1.5 tsp dry yeast

Ingredients, another recipe:

• 1 glass of water
• 3 tbsp prepared liquid mustard
• 1 tbsp rast. oils
• 2 cups wheat flour
• 1 cup rye flour
• 1 tbsp oatmeal
• 2 tbsp Sahara
• 1 tsp salt
• 2 tsp yeast

Spicy Dijon Mustard and Thyme Bread Recipe:

• Water - 1 tbsp.
• Sugar - 2 tbsp.
• Salt - ¾ tsp
• Mustard - 3 tbsp. (we use especially spicy mustard)
• Oil rast. - 1 tbsp.
• Wheat flour - 3 tbsp.
• Thyme - 1 tbsp. (dried seasoning)
• Tarragon - 1 tbsp.
• Yeast - 2 tsp

According to GOST - mustard pastries (in oil)

Baking recipes bakery products using mustard oil:

(for bakeries and bakeries)

1. Mustard bread according to GOST 27842-88

100 kg. flour of the highest grade

2 kg. yeast

6 kg. sugar

6 kg. mustard oil

2 kg. salt

2. Mustard cod according to GOST 27844-88

100 kg. flour first grade

1.5 kg. yeast

1.5 kg. salt

4 kg. sugar

8 kg. mustard oil

3. Mustard bun according to GOST 27844-88

100 kg. flour first grade

4 kg. yeast

1.5 kg. salt

6 kg. sugar

6 kg. mustard oil

4. Mustard drying according to GOST 7128-91

100 kg. millet flour. top grade

1 kg. salt

1 kg. yeast

8 kg. sugar

8 kg. mustard oil

5. Mustard bagels according to GOST 7128-91

100 kg. flour first grade

1 kg. yeast

1.5 kg. salt

10 kg. sugar

8 kg. mustard oil

6. Mustard crackers according to GOST 8494-96

100 kg. millet flour. first grade

2.5 kg. yeast

1 kg. salt

15 kg. sugar

10 kg. mustard oil

100 pieces. chicken egg

mustard bread

Among other recipes, mustard bread stands out for its special crumb texture. Porous, as if layered, with small holes and inclusions mustard seeds. When proofing, the dough does not float, you can use a standard rectangular shape or form a bun and bake on a baking sheet. Very good recipe mustard bread, rises well in the oven and browns evenly. There is no overt mustard flavor, although I added all the mustards I had: seeds, powder, and French with grains. And what is the aroma while the bread is baking!

In the mustard bread recipe, be sure to add vegetable oil. According to GOST, the bread recipe includes mustard seed oil, but in most cases it is replaced with sunflower oil.

Ingredients

To make mustard bread you will need:

• wheat flour - 50 g;
• warm water - 120 ml;
• fresh pressed yeast - 12 g;
• granulated sugar - 1 tbsp. l.

• water - 130 ml;
• flour - 320 g;
• table salt - 1 tsp;
• dry mustard (powder) - 1.5 tsp;
• French mustard - 1 tsp;
• black or white mustard seeds - 1 tsp (optional);
• vegetable oil - 3 tbsp. l.

How to bake mustard bread in the oven. Recipe

In order for the yeast to gain strength, “wake up” and better raise the dough, first I make a dough. I connect fresh yeast with a tablespoon of sugar. I grind these two components until a watery slurry is obtained.

I heat a little less than half a glass of water until it feels pleasantly warm. I pour it into the yeast.

I sift a couple of tablespoons of flour with a slide into a bowl with dough (this is about 50 grams).

I stir. The batter dough will be runny. If large lumps form, knead with a spoon or shake with a whisk. Small ones can be left, they will disperse during proofing.

I cover the dough and put it in heat for 20-25 minutes or until it triples in size. I have an oven for proofing. Before putting the dough, I warm it up to +40 degrees, turn off the fire and place the dough on the grate. If the temperature has dropped noticeably, without opening the door I heat it up slightly. Very convenient way, well accelerating the maturation of dough and dough.

In another bowl, larger, I combine the sifted flour, mustard powder and black mustard seeds (can be replaced with white). I do not add all the flour at once, I leave about a third for kneading.

I mix dry ingredients. I pour in 130 ml. warm water by dissolving salt in it. I add grainy mustard or regular.

Lightly mix everything and pour the ripened dough into the flour mixture. She is fluid, lush, with big amount bubbles.

I add vegetable oil, I use mustard. It behaves wonderfully in baking, the dough is fluffy, rises well, and there is no feeling of oiliness.

Once again I mix the dough with all the additives. I spread a loose, heavy lump on a board, sprinkled with a thick layer of flour.

At the very beginning of kneading, the dough for mustard bread will be sticky, wet. At this stage, I add a little flour, rolling the dough away from me, folding and rolling again. After about ten minutes, it will become more elastic, stop sticking, but remain soft. No need to grind with flour. If during kneading it still sticks to the surface, add a little oil and continue kneading.

Well-kneaded dough becomes plastic, pliable and easily takes the desired shape. You will feel how a soft elastic bun is formed under the palms instead of a tight elastic mass. It takes me 12-15 minutes to knead - also focus on this time.

I transfer the gingerbread man to a dish greased with oil, cover with a towel, and put it in a warm place. After an hour, the dough will rise perfectly and become lush, airy.

For the convenience of molding, I knead along the edges, pry it from below and transfer it to a rectangular shape, having previously lubricated the bottom and walls a small amount oils. I tuck the edges under the bottom so that the top evens out. I put on a towel and let it rest for 15-20 minutes. I turn on the oven, set the temperature to 180 degrees.

Before planting in the oven, the bread must be allowed to rise, otherwise it will not bake in the middle and turn out low. As soon as it reaches the edge or increases slightly (this is for a round loaf), I put it in the oven at an average level.

Mustard bread is baked in the oven for 35-40 minutes until light golden brown. For more bright color ready bread I grease with tea leaves and put in the oven for a couple of minutes. I take it out, leave it in the form for ten minutes, then turn it over onto a wire rack. In the shape of hot bread you can’t leave it for a long time, it will get wet from the bottom and along the edges.

The hardest test is letting the bread cool. Even in the oven, it smells amazing, and when you get it, you just want to cut a slice from a hot loaf and try it right away!

And yet I advise you to follow the recommendations and cool the bread. His real taste appears after a few hours. When excess moisture evaporates, the crumb becomes drier, the crust softens - then the mustard bread will fully reveal its amazing taste. I hope you will also like this pastry and become one of your favorites. Bon appetit! Your Plushkin.