Bread Mustard - tastes great.

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 is famous 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 glasses 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

nutritional value and chemical composition mustard bread

Everyone knows miraculous and taste qualities mustard. Since ancient times, they knew about healing qualities this plant. Today's culinary masters use mustard and mustard oil, using both the grain itself and its products for various seasonings, sauces, and baking additives. Mustard as a spice is known and loved all over the world, and therefore bread with the addition of mustard oil is extremely tasty, healthy and loved by consumers.

For the preparation of mustard bread, drinking water, wheat flour are used. premium, mustard oil, salt, granulated sugar, yeast and improver.

This bread contains vitamins B, A, E, H, K, PP, D, as well as micro and macro elements such as: calcium, potassium, magnesium, selenium, zinc, copper, phosphorus, sodium. In addition to the above, this bread contains proteins, amino acids tyrosine, leucine, lysine, glycine, isoleucine, valine, phenylalanine, which makes Mustard bread extremely useful for the human body.

100g of mustard bread contains:

• Proteins - 7.1.
• Fats - 4.8.
• Carbohydrates - 48.3.
• Kcal - 269.

Useful properties of mustard bread

1. The use of mustard bread saturates the human body with carbohydrates that contribute to the excellent functioning of the intestines, and also normalizes its microflora.
2. Linoleic and linolenic acids contained in mustard oil help to improve of cardio-vascular system body and normalization of fat metabolism, as well as normalize hormonal balance and help boost immunity.
3. Mustard oil, which is part of this bread, helps cleanse the body of toxins, radionuclides, salts, slags and heavy metals.
4. Nutritionists recommend mustard bread as dietary product. He low-calorie product, but having many vitamins and chemical elements, therefore it is recommended for those who adhere to low-calorie foods in their diet.

Cooking mustard bread at home in a bread machine

Ingredients:

• 320 ml of milk.
• 3 tablespoons vegetable oil.
• 3 tablespoons of sour cream.
• 2 tablespoons dry mustard.
• 1 chicken egg.
• 0.5 pack vanilla sugar.
• 690 g wheat flour of the highest grade.
• 1 teaspoon dry yeast.
• 2 tablespoons of granulated sugar.
• 2 teaspoons of salt.

Cooking:

1. Pour milk, vegetable oil, sour cream and egg into a baking dish.
2. Then add flour, salt, sugar, mustard powder, vanilla sugar.
3. Make a well in the flour and add the yeast. Close the bread maker and turn on the baking program classic bread(level with a crust).
4. After the signal, we take out the bread, put it on the wire rack, cover with a towel and let it cool. Bon appetit!

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!

Vegetable oil is necessarily added to the mustard bread recipe. 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, 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 I grease the finished bread with tea leaves and put it in the oven for a couple more 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.

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 mustard powder gives a special taste and aroma to bread, and I was even going to add it to the dough 🙂 It’s good that before I did this, 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 warm water;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• 350 g wheat flour;
• 2 tablespoons of 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 thought before 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!

Mustard, and then mustard oil, began to be added to baking by our ancestors. They believed that these spices have unique medicinal properties, and besides, they make pastries lush and fragrant. Thanks to the substances contained in mustard, they acquire a beautiful golden hue and do not get stale longer. Mustard bread is traditionally made with mustard oil and baked in the oven. But some housewives have learned to bake it in a bread machine, adding dry mustard instead of butter. Most popular recipes cooking mustard bread are presented in our article.

Nutritional value and calorie content of mustard bread

Mustard and mustard oil make bread healthy, high nutritional value. The calorie content of such baking is 269 kcal per 100 grams, while it contains 7.1 g of protein, 4.8 g of fat and 48.3 g of carbohydrates.

Mustard bread contains a large number of vitamins. It contains almost all B vitamins, as well as A, D, PP, E, K, F. Bread contains no less trace elements: potassium, calcium, magnesium, sodium, iron, phosphorus, selenium and copper. The composition of mustard baking includes many amino acids important for normal development, such as lysine, leucine, glycine, tyrosine and others. There is no doubt about the benefits of such bread for the body.

Benefit

Beneficial features mustard bread for the body is difficult to overestimate.

• First, this main source carbohydrates, which accelerate intestinal motility and contribute to the normalization of its microflora.
• Secondly, mustard oil, which is one of the ingredients in baking, contains linoleic and linolenic acids. These substances strengthen blood vessels and normalize the functioning of the heart, regulate metabolism and hormonal balance, and increase human immunity.
• Thirdly, mustard oil helps to remove toxins and heavy metals from the body.

Mustard bread when used in moderate amount contributes to the healing of the whole body. It should be included in the diet of children, the elderly and pregnant women.

How to bake mustard according to GOST

The ingredients below can be used to make bread according to GOST, such as it is prepared at bakeries. But it only turns out to be much tastier, like all homemade pastries: lush, soft and very fragrant. Bread is being prepared sponge method. Total time cooking time is 4 hours.

How The sequence of actions in this case will be as follows:

1. Steam preparation. To do this, instant yeast (4 g) and sugar (30 g) are dissolved in water (250 g), which are then poured into a container with sifted flour (250 g). Then the dough goes to a warm place to rise for 1.5-2 hours. During this time, it should increase in volume by 5 times.
2. Test batch. A little more water (80 ml) and sifted flour (250 g) are added to the approached dough. After 20 minutes, salt (5 g) is introduced. Then the dough is kneaded with a mixer using a hook attachment. During kneading, mustard oil (30 ml) is gradually poured in. When the dough becomes elastic, it is transferred to a clean bowl, the walls of which are oiled. The dough will rise twice, the first time after 60 minutes. At this very time, it will need to be kneaded.
3. Proofing. The risen dough is kneaded by hands and transferred to the mold. oval shape with lid. It will rest for 30 minutes before going into the oven.
4. Baking. Bread is baked for 25 minutes under the lid of a roaster or a roaster (where it was laid out for proofing) at a temperature of 240 degrees. After that temperature regime you can lower it to 220 degrees and continue baking for another 25 minutes until the crust becomes golden brown.

Hot bread cools on a wire rack, after which it can be cut into portions.

Mustard bread with pressed yeast

The preparation of this magnificent home baking starts with steam. To do this, combine (20 g), sugar (1 tablespoon) and flour (2 tablespoons) in one bowl. then water (400 ml) is poured into the dry ingredients. Opara rises in a warm place for two hours.

How to cook mustard bread in the oven? To do this, you need to add mustard dressing from milk (50 ml), mustard seeds(1 tablespoon) and table mustard (1.5 tablespoons). Then vegetable (preferably mustard) oil is poured (4 tablespoons) and the mass is thoroughly mixed. Now you can add flour (3.5 tablespoons) and salt (1 tablespoon). Ready dough suitable in warm dough for two hours. after that, it fits again, but already in a baking dish. Bread is baked for about 40 minutes, and then it still comes for 15 minutes under a towel.

Milk mustard bread

This is home interpretation. traditional recipe cooking mustard bread. The dough for it is made in the same sponge method, but based on milk, and not mustard oil is added to it, but ordinary table mustard.

Opara is preparing traditional way. First, sugar (20 g) and yeast (4 g or 1/3 of a 10-gram sachet) are added to warmed milk (270 ml). After half an hour, the dough is kneaded. Flour (800 g), salt (0.5 tsp), table mustard (1 tsp) and sunflower oil(30 g). The kneaded dough should rise at least once. Then it is laid out in a baking dish for proofing for another 20 minutes.

Mustard bread in the oven is baked for about 40 minutes at a temperature of 220 degrees. At fresh bread the crust is quite dense, so it is recommended to moisten it with a culinary brush boiled water and cover with a towel for 10 minutes. After cooling, the bread can be cut and served with first courses or fresh milk.

How to make mustard bread in a bread machine

To prepare savory bread in the bread maker, all the ingredients must be loaded into the bowl and the appropriate program selected. You don't need to knead anything with your hands.

Mustard bread in a bread machine is made from ingredients such as water (300 ml), powdered milk(1.5 teaspoons), flour (0.45 kg), yeast (5 g). In addition, salt (4 g), sugar (30 g), mustard powder (1 teaspoon) and mustard oil (2 tablespoons) are added to the dough. For softness and splendor of the dough, you can add a little butter (20 g) to the ingredients. After that, you need to select the program corresponding to this model of bread machine, and select the type of crust "Medium". Ready bread cool first in a bowl and then on a wire rack.

Mustard bread with milk in a bread machine

Making bread in a bread maker is much easier than in an oven. No need to cook dough and knead the dough. Simply load all the ingredients into the bowl, select the appropriate program and press the "Start" button. The weight of the bread is 700 g.

How to bake mustard bread in a bread machine? To do this, alternately add milk (280 g), butter (20 g), flour (0.45 kg), mustard powder diluted with water (1.5 teaspoons), salt (4 g), sugar (2 tablespoons), yeast (4 g). Now you need to select the program " White bread", then the crust type is "Medium" and press the button to start baking. Approximate time bread preparation time is 3.5 hours. Remove the finished bread from the bowl, cool and cut into portions.

Mustard Bread with Thyme and Dijon Mustard

This unusual mustard bread makes pastries even more fragrant and savory. It's all about the dry spices that are added at the stage of kneading the dough. Otherwise, the baking process is not much different from the recipes presented above.

First, dough is prepared from water (1 tbsp), sugar (2 tbsp), yeast (2 tsp). Then flour (3 tbsp.), Salt (3/4 teaspoon) are added, spicy mustard(3 tablespoons), a little vegetable oil, as well as a tablespoon of thyme and tarragon. The dough should rise well for 2-3 hours before baking. Then it is transferred to a mold for proofing.

Mustard bread is baked for 50 minutes at a temperature of 200-220 degrees. Immediately after removing from the oven, it is covered with a towel for 10 minutes.

mustard loaf

In order to bake a mustard loaf weighing 500 g, you will need almost the same ingredients as when making bread according to GOST. However, the sequence of kneading the dough and shaping the loaf will be slightly different.

First, dough is made from flour (130 g), water (100 ml) and yeast (0.5 teaspoon dry). It should be suitable for 3-4 hours, until it increases in volume by at least 3 times. Then the remaining flour (230 g) and water (100 ml) are introduced into the dough. A ball is formed from the dough, which is transferred to a bowl with greased walls and fits within an hour. After that, sugar (20 g), salt and mustard oil (25 ml) are added to the dough. The dough is kneaded again and left on the table to rise for 15 minutes. After that, you can form a loaf from it.

To do this, roll out the dough into a layer. Then from each edge, moving away from you, you need to roll it to the center. Then the resulting seam is pinched and the loaf is laid out in the form with the seam down. The product will stand for 1 hour, after which four diagonal cuts will need to be made on it. Bread is baked for 10 minutes at a temperature of 235 degrees, and then 15 minutes at a temperature of 200 degrees.

How to store mustard bread

Thanks to mustard oil bread stays fluffy and fresh longer, and it turns out so tasty that it is eaten much faster than it gets stale. But still, it is recommended to store it in a regular or plastic one. At the same time, in order to reduce the humidity of the air in it, it is recommended to put a piece of refined sugar or an apple slice in it.

If there is no bread box in the house, you can store pastries in plastic bag. The main thing is that it should be disposable and with good ventilation. To do this, in the package you yourself need to make small holes in different places. Also, an ordinary pan with a lid is suitable for storage, in which you need to put not only mustard bread, but also a whole apple. Thanks to proper storage baked goods will stay fresh and flavorful for a long time.